Recipe: Delicious Open-face Provençal vegetable sandwich

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Open-face Provençal vegetable sandwich. Faced Vegetarian Sandwich Recipes on Yummly Hello out there, I hope you are all well! In this video I share my three favourite open faced sandwich combos and Ihope you guys will enjoy them as much as.

Fresh Pea and Ricotta Tartines with Spring Vegetables. An open sandwich, also known as an open-face/open-faced sandwich, bread baser, bread platter or tartine, consists of one or more slices of bread with one or more food items on top. A sandwich for dinner sounds boring, but an open-faced sandwich makes it next level. You can cook Open-face Provençal vegetable sandwich using 17 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Open-face Provençal vegetable sandwich

  1. It’s 2 cups of sliced shiitake mushroom caps.
  2. You need 1 of large zucchini,halved lengthwise and cut into 1/4 inch slices.
  3. You need 1 of red bell pepper,quartered lengthwise and thinly.
  4. It’s of Sliced.
  5. You need 1 of small onion, cut into 1/4 inch slices.
  6. It’s 1/4 cup of vegetable broth.
  7. It’s 1/4 cup of pitted Kalamata olives.
  8. Prepare 1 of jalapeño pepper, seeded and minced.
  9. It’s 2 tablespoons of capers.
  10. It’s 11/2 tablespoons of olive oil,divided.
  11. It’s 1 clove of garlic, minced.
  12. It’s 1/2 teaspoon of dried oregano.
  13. Prepare 1/4 teaspoon of salt.
  14. Prepare 1/4 teaspoon of black pepper.
  15. You need 4 teaspoons of white wine vinegar.
  16. You need slices of Crusty bread, cut into thick.
  17. You need 3/4 cup (3 ounces) of shredded mozzarella cheese (optional).
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Go crazy and open up the bread by making one of these sandwich recipes. Salmon is a fun alternative to classic chicken or turkey sandwiches, and takes just a few minutes to get nice and blackened on the stove. Open-faced sandwiches are not to be approached lightly. With their layered toppings and tendency Master Heat and Oil.

Open-face Provençal vegetable sandwich step by step

  1. Combine mushrooms, zucchini,bell pepper,onion,broth,oil,jalapeño pepper,capers,1 tablespoons oil, garlic,oregano,salt and black pepper in crock-pot slow cooker. Cover;cook on low 5to 6 hours.
  2. Turn off heat. Stir in vinegar and remaining 1/2 tablespoon oil. Let stand uncovered,15 to 30 minutes or until vegetables absorb some liquid. Season with additional salt and black pepper if desired..
  3. Spoon vegetables onto bread. If desired,sprinkle each serving with 2 tablespoons mozzarella cheese and broil 30 seconds or until cheese is melted..

Make Any Vegetable Fun to Eat. Open-Face Steak Sandwich with Herbed Goat Cheese and Tomatoes from Fine Cooking – Perfect for using up leftovers. Cali-Style Fried Egg Sandwich. by egglandsbesteggs. Spread the white sauce and vegetable mixture on the buttered side. Put the remaining grated cheese on top.