Total Time
18mins
Prep 6 mins
Cook 12 mins

These open face sandwiches will be a hit with the whole family!

Ingredients Nutrition

Directions

  1. Preheat the broiler.
  2. Arrange the bread slices in a single layer on a baking sheet.
  3. Broil 4 to 5 inches from the heat source for about 2 minutes per side, or until lightly toasted.
  4. (Or toast the bread in a toaster.) Spread 1 side of each slice with mayonnaise.
  5. To make the topping: Heat the olive oil in a large nonstick skillet over medium-high heat; add the mushrooms, zucchini, onion, and garlic.
  6. Cook, stirring occasionally, until tender, about 5 minutes.
  7. Remove from the heat; stir in the salt and pepper.
  8. Taste and adjust the seasoning.
  9. Combine the cheeses in a small bowl.
  10. Top each bread slice with 2 tomato slices, a sprinkling of pepper, and half of the sautéed vegetables, lettuce or bean sprouts, and the cheese mixture.
  11. Place the sandwiches on the baking sheet.
  12. Broil for about 2 minutes, or until the cheese is melted.
  13. Enjoy!
Most Helpful

5 5

Very delicious recipe. I left out the lettuce/sprouts and used a whole wheat french bread. We had them with a couscous salad. I will make these again for sure.

4 5

Made this with half of a turkish pide, WHAT a terrific, healthy feed! Also include fresh turkey dice, This recipe is VERY nice!

5 5

WOWEE! These are DELICIOUS and HEALTHY! I used cracked wheat sourdough and only about 2tsp of olive oil. I used creole seasoning on the saute and the bean sprouts option. We enjoyed these with a Vegan lentil soup for a nice Vegetarian meal. I will be making these again! Made for Photo Tag.