Open-face Provençal vegetable sandwich
Open-face Provençal vegetable sandwich

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, open-face provençal vegetable sandwich. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Open-face Provençal vegetable sandwich is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Open-face Provençal vegetable sandwich is something which I have loved my whole life.

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To get started with this particular recipe, we have to prepare a few components. You can have open-face provençal vegetable sandwich using 17 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Open-face Provençal vegetable sandwich:
  1. Take 2 cups sliced shiitake mushroom caps
  2. Get 1 large zucchini,halved lengthwise and cut into 1/4 inch slices
  3. Make ready 1 red bell pepper,quartered lengthwise and thinly
  4. Make ready Sliced
  5. Get 1 small onion, cut into 1/4 inch slices
  6. Prepare 1/4 cup vegetable broth
  7. Make ready 1/4 cup pitted Kalamata olives
  8. Prepare 1 jalapeño pepper, seeded and minced
  9. Prepare 2 tablespoons capers
  10. Take 11/2 tablespoons olive oil,divided
  11. Prepare 1 clove garlic, minced
  12. Make ready 1/2 teaspoon dried oregano
  13. Make ready 1/4 teaspoon salt
  14. Take 1/4 teaspoon black pepper
  15. Prepare 4 teaspoons white wine vinegar
  16. Take slices Crusty bread, cut into thick
  17. Take 3/4 cup (3 ounces) shredded mozzarella cheese (optional)

Look at you, eating your veggies. Cali-Style Fried Egg Sandwich. by egglandsbesteggs. A sandwich for dinner sounds boring, but an open-faced sandwich makes it next level. Go crazy and open up the bread by making one of these sandwich recipes.

Instructions to make Open-face Provençal vegetable sandwich:
  1. Combine mushrooms, zucchini,bell pepper,onion,broth,oil,jalapeño pepper,capers,1 tablespoons oil, garlic,oregano,salt and black pepper in crock-pot slow cooker. Cover;cook on low 5to 6 hours
  2. Turn off heat. Stir in vinegar and remaining 1/2 tablespoon oil. Let stand uncovered,15 to 30 minutes or until vegetables absorb some liquid. Season with additional salt and black pepper if desired.
  3. Spoon vegetables onto bread. If desired,sprinkle each serving with 2 tablespoons mozzarella cheese and broil 30 seconds or until cheese is melted.

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