Rating: 2.17 stars
12 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 9
  • 1 star values: 1

Serve these open-face sandwiches with Quick Dill Pickles and Caramelized Sweet Potato Wedges.

Martha Stewart Living, November 1999

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Credit: David Loftus

Recipe Summary test

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat broiler. Put mushrooms in a single layer on a baking pan, season with salt and pepper, and drizzle lightly with olive oil. Place pan under broiler until mushrooms brown around edges, 2 to 4 minutes. Transfer mushrooms to a large bowl; set aside. Using same pan, repeat process with tomatoes until they are soft, 3 to 4 minutes. Repeat with onions, until they are tender, 6 to 8 minutes. Repeat with peppers, until skins start to blister, 6 to 8 minutes. When peppers are cool enough to handle, remove skin and stems; cut into 1-by-2-inch pieces. Combine all vegetables in a bowl, and toss with parsley. Season with salt and pepper, and set aside.

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  • Halve bread lengthwise. Spread mustard on both sides; layer with roasted vegetables. Arrange turkey and/or ham over vegetables; top with cheese. Place on baking pan; transfer to broiler until warmed through and cheese is melted, about 2 minutes. Serve.

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Reviews (1)

12 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 9
  • 1 star values: 1
Rating: Unrated
09/06/2008
WITH THE BREAD THIS IS NOT ON MY DIET, BUT "I DONT CARE" ITS TO GOOD TO PASS UP.