Description
Indulge in the comforting flavors of an Open-Faced Veggie Melt Sandwich, where warm, toasted sourdough is topped with a vibrant mix of sautéed vegetables and gooey cheese. This easy-to-make dish is perfect for brunch or a quick weeknight dinner, delivering a delightful burst of flavor in every bite. Gather your favorite fresh veggies, melt them with cheese, and enjoy a deliciously satisfying meal that feels like a warm hug on your plate.
Ingredients
Scale
- 4 slices sourdough bread
- 1 cup mixed bell peppers (red, yellow, green), diced
- 1 medium zucchini, thinly sliced
- 1 cup mushrooms (cremini or button), sliced
- 2 cups fresh spinach
- 1 cup shredded mozzarella or cheddar cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Wash and chop bell peppers, zucchini, mushrooms, and spinach.
- Place sourdough slices on a baking sheet and toast until golden brown.
- In a skillet over medium heat, add olive oil and sauté the vegetables until tender (about 5-7 minutes).
- Pile the sautéed veggies onto each slice of toasted bread and top with cheese.
- Bake for about 10 minutes or until cheese is melted and bubbly.
- Let cool slightly before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich (approximately 280g)
- Calories: 420
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg