Roasted Vegetable & Blue Cheese Open Faced SandwichFebruary 17, 2015
I find that some of my most successful recipes come from having to use up ingredients from my pantry. Those pineapple cupcakes and those brownies are just two examples that come to mind. I have had 3 zucchini in my fridge for a few days, and I knew if I didn’t use them ASAP, I would wind up having to throw them away. So I did what I usually do with zucchini. I cut thin strips lengthwise, and grilled them (on my indoor griddle- it is like 10 degrees outside, after all!) Then I realized I wanted to make a sandwich, so here is how I assembled this easy, open-faced sandwich. It was very satisfying and was one of my favorite, most delicious recipes! I hope you try it, and love it as much as I do.
Roasted Vegetable & Blue Cheese Open Faced Sandwich
- 3 Roma tomatoes, sliced
- 3 zucchini, sliced lengthwise
- 1 small onion, sliced
- 1/4 cup blue cheese
- 2 tbsp. olive oil
- 2 tbsp. barbecue sauce
- 1 slice french baguette
First toast the slice of bread. I like my bread really nice and crispy for this sandwich, because it needs to stand up to all the ingredients.
Add some olive oil to a grill pan, and place the veggies. Cook for 5-7 minutes on each side, until nice and golden brown.
Drizzle some olive oil over the toasted bread. Place your veggies on top. Sprinkle with the blue cheese, and finally, top with some barbecue sauce.
Enjoy! Hope you love this sandwich!