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Open Face Roasted Vegetable Sandwich

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!

Roasted Vegetable Sandwich on Rustic Bread

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
  • Mushrooms
  • Zucchini
  • Patty pan squash
  • Red bell pepper
  • Oregano
  • Balsamic vinegar
  • Olive oil
  • Salt and pepper

For the complete ingredient list and detailed instructions, don’t forget to scroll to the bottom of this post for the FREE printable recipe card.

Two open face sandwiches on a white plate

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:

  1. Thinly slice all the vegetables. Line a baking sheet with foil.
  2. Toss the vegetables with olive oil and spread out on the baking sheet. Drizzle with balsamic vinegar and sprinkle with salt, pepper, and oregano.
  3. Roast at 425 degrees F for 10-15 minutes.
  4. Top each slice of bread with vegetables and cheese. Remove the dirty foil from the baking pan.
  5. 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!

roasted vegetable sandwiches in a baking dish

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:

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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Roasted Vegetable Sandwich on Rustic Bread

Open Face Roasted Vegetable Sandwiches

Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

As if my Rustic Rosemary Garlic Bread alone wasn’t incredible enough, we had to go and make Open Face Roasted Vegetable Sandwiches!

Ingredients

  • 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

Instructions

  1. Preheat oven or toaster oven to 425 degrees F.
  2. 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.
  3. 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 Information
Yield 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.

Did you make this recipe?

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Sharon B

Wednesday 27th of August 2014

You will pass this one on, I added sun dried tomatoes and it was even more amazing, yummy!

Packer

Saturday 15th of October 2011

I am roasting veggies tonight. I make lots when I do so that I have leftovers for pasta sauce and for eggs in any number of variations. Yummy good and this sandwich is now on my list. BTW, if you don’t have bread – roast a portobello and use it as the crust. Very meaty.

Sarah@buttered-up

Friday 8th of October 2010

This looks amazing. Can you imagine this with a dab of basil pesto as well. Sigh. You have me smiling at the images in my mind right now. Thank you for conjuring them up! :D Bookmarked this recipe for another night that doesn't involve kids with fevers or sleeping husbands on the couch. :)

SnoWhite

Tuesday 5th of October 2010

this looks like it might become a weekend lunch for us -- delightful!

Donna

Monday 4th of October 2010

My daughter just messaged me this recipe and it so happens, I am roasting veggies tonight. I make lots when I do so that I have leftovers for pasta sauce and for eggs in any number of variations. Yummy good and this sandwich is now on my list. BTW, if you don't have bread - roast a portobello and use it as the crust. Very meaty.

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