Open-Faced Roasted Veggie Sandwiches

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Posted By: MD
Posted In:  Sandwich
Page Views:  819 views
Preparation Time:  60 minutes
Cooking Time:  60 minutes

Other Info

Serves:  1

Additional information: Sauce:

  • 1 1/2 teaspoon Grated or ground ginger
  • 1/4 cup vegan rice wine vinegar
  • 3 tablespoon canola oil
  • 1 teaspoon sesame oil or tahini
  • 2 tablespoon soy sauce or tamari
  • 2 tablespoon vegan brown sugar
  • 2 cloves garlic, pressed or minced
  • juice of one lemon
  • 1/2 teaspoon Red pepper flakes
  • 1/4 cup chopped cilantro


  • mushrooms, sliced
  • zucchini or summer sqush, young, sliced into coins
  • tomato, sliced
  • marinade: balsamic vinegar, tamari sauce, vegan maple syrup
  • non-sweet whole grain vegan bread (I used spelt bread)


Marinate the mushrooms long enough to coat, and remove with a slotted spoon. Do the same with the squash, keep separate. Assemble six slices of vegan bread on a large baking sheet. Place mushroom slices on each slice of vegan bread, if you cover the whole slice of bread there is less chance of the crust ends burning. But if you let a little crust poke through, it might get nice and crisp. I only had one layer of 'shrooms, but think several layers might do. Then layer the summer squash over the 'shrooms.

Place in 350 F oven and roast for 5 minutes or so. Remove from oven and lay on the tomato slices. Stick this in broiler for a few minutes. Serve hot. (note if you pour any marinade over the vegan bread, you run the risk of the sandwiches falling apart, so DON'T DO IT).

Proportions in marinade are up to you, I used 2 parts balsamic, 1 part tamari and 1/2 part maple syrup -- and that was too tart. I would also reccomend a salt water solution, or 1 part balsamic, 1 part tamari, and 1 part maple syrup. The main advantage to the vegan bread is it means no cleanup mess for the chef!

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