Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, open-face provençal vegetable sandwich. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Faced Vegetarian Sandwich Recipes on Yummly Open Face Sandwich Recipes on Yummly Tomato-feta Open-face Sandwich, Salisbury Steak Open-face Sandwich, Farmers Market Open Face Sandwich.

Open-face Provençal vegetable sandwich is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Open-face Provençal vegetable sandwich is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can have open-face provençal vegetable sandwich using 17 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Open-face Provençal vegetable sandwich:

1. Make ready 2 cups sliced shiitake mushroom caps
2. Get 1 large zucchini,halved lengthwise and cut into 1/4 inch slices
3. Get 1 red bell pepper,quartered lengthwise and thinly
4. Get Sliced
5. Take 1 small onion, cut into 1/4 inch slices
6. Make ready 1/4 cup vegetable broth
7. Get 1/4 cup pitted Kalamata olives
8. Prepare 1 jalapeño pepper, seeded and minced
9. Prepare 2 tablespoons capers
10. Make ready 11/2 tablespoons olive oil,divided
11. Prepare 1 clove garlic, minced
12. Get 1/2 teaspoon dried oregano
13. Make ready 1/4 teaspoon salt
14. Get 1/4 teaspoon black pepper
15. Prepare 4 teaspoons white wine vinegar
16. Make ready slices Crusty bread, cut into thick
17. Make ready 3/4 cup (3 ounces) shredded mozzarella cheese (optional)

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Steps to make Open-face Provençal vegetable sandwich:

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. Open faced sandwiches made with spring vegetables are a beautiful and healthy addition to your summer lunch! These gluten free sandwiches feature chargrilled gluten free sourdough topped with herbed cream cheese, garlicky baked kale, spring vegetables, with creamy spring onion dressing. Fresh Pea and Ricotta Tartines with Spring Vegetables.

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