OPEN-FACE TOASTED VEGETABLE SANDWICHES
- Cooks . com
- May 15, 2016
- 1 min read
OPEN-FACE TOASTED VEGETABLE SANDWICHES 1 eggplant, about 1 lb. 2 red bell peppers 1/4 c. olive oil 4 mini-loaves of French bread, preferably whole wheat 3 oz. sun-dried tomatoes, sliced into strips 1 avocado, peeled and sliced 1/2 c. chopped basil 3 firm, fresh plum tomatoes, sliced 1 c. lowfat Mozzarella cheese, grated 1 c. lowfat cheddar cheese, grated 8 oz. alfalfa sprouts 4 pickles
1. Heat oven to 375 degrees. Roast eggplant until tender but not soft, 35 to 40 minutes. Remove eggplant, turn heat to broil and roast bell peppers under the broiler unit until peppers are black all over (turn peppers from time to time) about 10 minutes. 2. Let eggplant cool, then peel and slice it crosswise into 1/2-inch slices. Remove blackened skin from peppers under cold running water. Dry peppers, remove seeds and slice flesh into strips.
3. Slice bread loaves in half lengthwise, brush one side of each with olive oil and toast in the oven.
4. To assemble the sandwiches: start with 1 slice of bread, place sundried tomatoes on it, then some of the basil, eggplant slices, avocado slices, fresh tomato and roasted peppers. Repeat assembly with remaining 7 slices of bread. Top half of the sandwiches with grated Mozzarella and the other half with grated cheddar.
5. Toast sandwiches under the broiler until the cheese melts. Place 2 halves on a plate, top with alfalfa sprouts and garnish the plate with a pickle and potato chips.
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