Open-faced Veggie Sandwich Recipe

Open-faced Veggie Sandwich Recipe

This is a fabulous sandwich that meat lovers and vegetarians alike will enjoy. It's bursting with flavor, it's healthy, and it makes a colorful presentation. An all-around great recipe for a different spin on  dinner or for entertaining guests either as a dinner or an appetizer. You, seriously, have got to give this a try. You will not be disappointed.

This is a very slight adaptation of a recipe I found on I cannot take credit for coming up with these flavor profiles and give props to the original creator! I just simplified the cooking process and changed up a couple of ingredients. Here's my revised recipe:

1 yellow squash
1 zucchini
1 red bell peper
1 green bell pepper
1 small red onion, thinly sliced
1/4 cup feta cheese
1/4 cup cooking oil
2 ciabatta rolls

Lemon-garlic Sauce
1/4 cup lemon juice
1/4 cup mayo
1/4 cup minced garlic

1. Slice and stir fry peppers and onion in oil, over low heat putting the peppers in first, then add the onions. When caramelized, remove from heat and set aside.

2. In a separate pan, cook the zucchini and squash. Alternatively, you can grill the vegetables if you'd like. Just brush on some oil and cook them on a sheet of foil on the grill.

3. Slice the ciabatta rolls in half and toast lightly. While warm, top with garlic mayo sauce then layer feta on top. Top off with vegetables and you're ready to serve.

Yield: 4 open-faced sandwiches

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