How to Prepare Delicious Open-face Provençal vegetable sandwich

Open-face Provençal vegetable sandwich. Open-face Provençal vegetable sandwich Richard Scott Cunningham. In a large bowl, combine oil, garlic, salt, oregano and basil. Add vegetables and toss to coat.

Let's face it — lunch can sometimes be really boring. You're either eating last night's leftovers, a sad deli salad, or a sandwich that you threw together as you were rushing out the door. But this spring, it's time to step up your lunch game — we guarantee it will make your workday better. You can cook Open-face Provençal vegetable sandwich using 17 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Open-face Provençal vegetable sandwich

1. Prepare 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. You need of Sliced.
5. Prepare 1 of small onion, cut into 1/4 inch slices.
6. You need 1/4 cup of vegetable broth.
7. You need 1/4 cup of pitted Kalamata olives.
8. It's 1 of jalapeño pepper, seeded and minced.
9. You need 2 tablespoons of capers.
10. Prepare 11/2 tablespoons of olive oil,divided.
11. It's 1 clove of garlic, minced.
12. You need 1/2 teaspoon of dried oregano.
13. You need 1/4 teaspoon of salt.
14. Prepare 1/4 teaspoon of black pepper.
15. It's 4 teaspoons of white wine vinegar.
16. It's slices of Crusty bread, cut into thick.
17. You need 3/4 cup (3 ounces) of shredded mozzarella cheese (optional).

The easiest way to make lunch more appetizing is to swap that boring sandwich for an open. Fry an egg, all the while toasting an English muffin, then spread it with basil pesto. Throw some arugula into the hot pan to wilt it, then place it atop the egg on the English muffin. Hummus, veggies, and a hint of garlice and lemon are a sandwich lover's dream.

Open-face Provençal vegetable sandwich instructions

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..

Grilled Cheese & Apple Sandwiches Grilled Cheese & Apple Sandwiches. Line a baking sheet with foil. A satisfying open-face vegetarian sandwich with avocado, almonds and mushrooms. Everyone that I have made it for loves it. Making a simple open face sandwich is easy.