|
|
Open-Face Vegetable Sandwiches
|
|
|
| Category |
|
Breakfast - Brunch
|
| Sub
Category |
|
None
|
| Servings |
|
Serves 2
|
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
| |
2 to 4 teaspoons - dijon mustard
|
| |
2 -whole-grain English muffins, split and toasted
|
| |
1/2 cup - small broccoli florets
|
| |
1/4 cup -red, yellow, or green bell pepper, chopped
|
| |
1/4 cup - shredded carrot
|
| |
1/2 cup -low-fat Monterey Jack cheese, shredded
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
|
Preheat broiler.
|
|
|
|
Spread mustard over the cut side of
each English muffin half. Arrange
broccoli, bell pepper, and carrot over mustard. Sprinkle with cheese.
|
|
|
|
Place English muffin halves on the unheated rack of a broiler pan.
|
|
|
|
Broil about 4 inches from the heat for
2 to 3 minutes, or until cheese melts.
|
|
|
|
Originally Submitted
1/24/2011
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Open-Face Vegetable Sandwiches recipe to your own private DesktopCookbook.
|
