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Tuesday, May 18, 2010

Open Faced Veggie Sandwiches

Sandwiches are a great meal for this time of year. They're usually fast and easy, but depending on the ingredients you use, can be as simple or as complex as your tastes demand. For these, I knew I wanted to spread some goat cheese on my sandwiches (our continued obsession), but wasn't sure what sounded good beyond that. So I headed to our local farmer's market and decided to let the freshest looking produce guide me.

In retrospect, these sandwiches are quite similar to our portabella pita pizzas , so maybe it was my palate guiding me and not the produce ;) I originally intended to serve these as regular sandwiches, but upon assembling them realized they would be much easier to eat open-faced...and therefore allowed for more toppings, the best part!

Open Faced Veggie Sandwiches
makes 6 open faced sandwiches

-6 slices whole wheat bread (I used this)
-1-3 tbsp olive oil
-2 small red peppers
-1/2 sweet onion
-1 portabello mushroom
-3-4 cups fresh spinach
-approximately 2 oz goat cheese

1. Slice onions, red peppers, and mushrooms into strips.
2. Saute onions in a skillet over medium heat in a small amount of olive oil until translucent. Add red pepper and mushroom (and additional olive oil if needed) to pan and saute for approximately 5 minutes.
3. Add spinach and cook until wilted, stirring occasionally. Remove from heat.
4. Toast slices of bread. Spread goat cheese on each slice. Top with sauteed vegetables.