Recipe: Yummy Open-face Provençal vegetable sandwich

Recipe: Yummy Open-face Provençal vegetable sandwich Delicious, fresh and tasty.

Open-face Provençal vegetable sandwich. Open-face Provençal vegetable sandwich Richard Scott Cunningham. If you went far enough to make this a veggie sandwich, why not go a step further and remove the fat, cholesterol, and harm to the animals and the planet by using a vegan mayo and a vegan cheese. It doesn't take much to make good and delicious into excellent and mouth-watering.

Healthy open faced sandwiches with cucumbers, tomatoes, cream cheese and feta cheese.

Happy Mother's Day to all mothers.

The weather has been incredible here in Calgary.

You can have Open-face Provençal vegetable sandwich using 17 ingredients and 3 steps. Here is how you cook it.

Ingredients of Open-face Provençal vegetable sandwich

1. It’s 2 cups of sliced shiitake mushroom caps.

2. Prepare 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. You need 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. Prepare 2 tablespoons of capers.

10. You need 11/2 tablespoons of olive oil,divided.

11. It’s 1 clove of garlic, minced.

12. Prepare 1/2 teaspoon of dried oregano.

13. It’s 1/4 teaspoon of salt.

14. You need 1/4 teaspoon of black pepper.

15. Prepare 4 teaspoons of white wine vinegar.

16. It’s slices of Crusty bread, cut into thick.

17. It’s 3/4 cup (3 ounces) of shredded mozzarella cheese (optional).

We've had a beautiful and warm day for Mother's day.

On such gorgeous day I don't always feel like.

Line a baking sheet with foil.

Fresh heirloom tomatoes could make any veggie hater a believer.

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..

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This was my favorite sandwich of all time, adapted from a cafe at the University of California, Irvine..

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Try this hearty vegetable sandwich recipe featuring roasted zucchini, squash, and red bell peppers.

Roasting vegetables brings out their rich, natural sweetness and makes them perfect for a hearty sandwich filling.