Rosemary garlic bread is piled high with roasted veggies and cheese to make the BEST Open Face Sandwich. Such an easy lunch or dinner option!
Creating This Open Face Sandwich Recipe
Last week I mentioned that we made sandwiches with Rustic Rosemary Garlic Bread. As if the bread alone wasn’t incredible enough, we had to go and make Open Face Roasted Vegetable Sandwiches!
Rosemary Garlic Bread topped with balsamic and olive oil roasted squash, zucchini, and bell peppers smothered in melted provolone. Are you hungry yet?
Now, I know that the bread recipe isn’t something you can do on a busy day, but if you’ve already got the bread (by the way, it stores very well in the freezer so you can keep one loaf for now and one for later) then Open Face Sandwiches are an excellent quick lunch or dinner idea.
Open Face Sandwich Ingredients
You can customize this roasted veggie sandwich with your choice of vegetables. However, this is what I used to make the sandwich:
- Bread (I used rosemary garlic bread)
- Provolone or mozzarella cheese
- Patty pan squash
- Red bell pepper
- Balsamic vinegar
- Olive oil
- Salt and pepper
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
How to Make Open Face Sandwiches
This is almost a non-recipe because it’s so easy! Here’s how I made the roasted vegetable sandwich:
- Thinly slice all the vegetables. Line a baking sheet with foil.
- Toss the vegetables with olive oil and spread out on the baking sheet. Drizzle with balsamic vinegar and sprinkle with salt, pepper, and oregano.
- Roast at 425 degrees F for 10-15 minutes.
- Top each slice of bread with vegetables and cheese. Remove the dirty foil from the baking pan.
- Place the sandwiches on the pan and cook at 425 degrees F until cheese is melted and bread is toasty.
The above is simply a quick summary of this recipe. Check out the free printable card at the bottom of this post for all the detailed instructions.
Can I Prepare This Recipe in Advance?
Once the veggies are roasted, they’re best enjoyed immediately on the sandwich. However, you can bake the bread ahead of time to make open face sandwiches all week long.
You can also slice all the veggies and store them in the fridge for a couple days. That way all you have to do is quickly roast them and then assemble the sandwich!
What to Serve with Open Face Sandwiches
Keep things super simple with a side of fruit, chips, or pretzels. If you have a little more time, try making one of these sides:
- Italian Mixed Greens Salad
- Bleu Cheese BLT Salad
- Grilled Sweet Potato Fries
- Jalapeño Coleslaw
- Cilantro Lime Broccoli Slaw
Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.
Tips for Making a Roasted Vegetable Sandwich
- If you want to keep the dishes to a minimum, line the baking pan with foil when you roast the veggies.
- To speed the slicing, I used my food processor to slice everything. It took seconds. Seriously, so fast! And I just put the food processor in the dishwasher after so I didn’t have to deal with washing it.
- If you’re up for a heartier meal, try it with a side salad or some soup. I imagine that it would taste great paired with Roasted Tomato Soup with Sweet Onion or this Homemade Cream of Tomato Soup.
More Veggie Sandwich Ideas:
Thinly sliced, cool cucumbers are layered with mashed avocado and cream cheese spread on whole grain bread to make this satisfying Cucumber and Avocado Sandwich.
This Grilled Summer Squash Sandwich is so easy to make and it is the perfect way to use up that summer squash and zucchini!
These Cucumber Watercress Sandwiches are the perfect finger food recipe for a springtime baby shower. This tea sandwich recipe couldn’t be easier to make!
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- 8 slices Rustic Rosemary Garlic Bread
- Provolone or Mozzarella Cheese
- 12 white mushrooms
- 1 small zucchini
- 1 small patty pan squash
- 1 red bell pepper
- 1 teaspoon oregano
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- salt and pepper, to taste
- Preheat oven or toaster oven to 425 degrees F.
- Thinly slice all the vegetables, about 1/4 of an inch thick. Line a baking sheet with foil. Toss the vegetables with olive oil and spread out on the baking sheet. Drizzle with balsamic vinegar and sprinkle with salt, pepper, and oregano. Roast at 425 degrees F for 10-15 minutes.
- Top each slice of bread with vegetables and cheese. Remove the dirty foil from the baking pan. Place the sandwiches on the pan and cook at 425 degrees F for about 5 minutes, until cheese is melted and bread is toasty.
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Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 125Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 10mgSodium 186mgCarbohydrates 10gFiber 3gSugar 5gProtein 6g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.