I came across this recipe from marthastewart website while I was looking for a new inspiration for sandwiches. I’ve never heard of knife-and-fork sandwiches. I always prefer to use my hands than a knife-and-fork for sandwiches as I don’t like to nibble on small bites while I can have a mouthful of goodness. Just like an insect gets attracted to light, I was so attracted to the colorful display of these sandwiches that I was very determined to try them for my lunch.
My daughter loved these sandwiches, the crunchy broccoli and the juicy caramelized veggies were so good that she didn’t complain about the veggies in her sandwiches at all. I don’t like raw egg smell in my food, I would probably not use mayo next time for my sandwich and use eggless mayo or garlic butter as that was the only dislike that I personally felt.
Ingredients
- Brocolli -- 1 small head (cut into small florets without stem)
- Red Bell Pepper -- 1 big (cut into thin slices, approx 1 cup)
- Button Mushrooms -- 1/2 cup (cut into thin slices), portobello mushrooms can be substituted
- Mayonnaise -- 4 Tbsp
- Garlic -- 1 small pod (finely shredded or pressed through garlic press)
- Olive Oil -- 1 Tbsp
- Salt & Freshly Ground Black Pepper -- to taste
- Mozzarella Cheese (or Gouda Cheese) -- 1/4 cup
- Double Fiber Whole Wheat Bread (or Thick Crusty Country Bread) -- 4 slices
Instructions
- Heat broiler and set the rack 4 inches from heat. In a baking sheet lined with aluminium foil, arrange the broccoli florets and toss them with olive oil, salt, and pepper. Broil the florets for 4 to 6 minutes or until they char, tossing them once or twice in between.
- Add bell pepper and mushrooms to the florets, drizzle little olive oil, salt, and pepper. Broil until the vegetables are tender for about 8 to 10 minutes.
- While the vegetables are cooking, prepare the garlic mayonnaise. Mix garlic, mayonnaise, few drops of olive oil, salt, and pepper in a separate bowl.
- Arrange the bread slices, spread the garlic mayonnaise on each slice, top them with caramelized vegetables, and shredded cheese.
- I promise this is the final time you'll broil. Broil the sandwiches until cheese is melted and lightly browned about 2 to 4 minutes. Remove from oven, serve immediately. Enjoy!!!
Notes
If you like your sandwich to be super crunchy, then toast them lightly on a toaster before broiling them with veggies.
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they look delicious!!! love both the stuffing and the bread!!! both are picture perfect!!
Sowmya
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looks as good as an open faced pizza…u r seriously treating ur folks with some scrumptious meals off late…..for mayo…try using hung curd (greek curd) mixed with a bit vinegar ,olive oil, salt & garlic..and then beat well….u will not be able to make out the differe from mayo
That’s a good tip Pradnya…I’ll try it too sometime
I am sure this was very filling and welcoming.
Sounds like pizza, drooling rite now here.. Such an irresistible open faced sandwich.
Oh my looks so yum!!!
Looks so delicious and colourful !!
very nice. healthy.apt for breakfast
must say I need to come over for breakfast!..I actually love a good breakfast and I see that you serve wonderful ones…so may be tomorrow morning?
My GOd ! these are awesome. Bookmarking them.’
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wow looks so so good
nice pics….
Love the mix of colours there Jayanthi…And your recipe style is nice and stands out from the rest of the text…I’ve got to do something similar
Looks very colourful and inviting…
That’s yet another colourful looking sandwich..so pretty to feast Jayanthi..
Its like pizza on bread!!
love it
Lovely breakfast. Would love to have these everyday
You are putting a lot of thought into your pictures
. It shows and really captures the attention (at least mine). Great job and keep it up!
Very colorful indeed.
LOve this, Great Recipe….
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