Open Face Veggie Sandwich

Open Face Veggie Sandwich

Course Left Overs, Lunch, Main Dish, Weekday meals
Cuisine American, Mediterranean, Vegetarian


  • 4 4-inch (small) whole grain tortillas or flat bread
  • 1 medium squash (or two small) thinly sliced.
  • 8 large kale leaves torn into bite sized pieces
  • 4 tbsp Asiago cheese grated
  • 1 clove garlic minced
  • 1 tbsp herb fresh, chopped
  • 1 tbsp white wine
  • 1 tbsp water
  • 2 tsp olive oil
  • 1 tsp butter
  • Pepper


  • Heat 1 tsp oil in large skillet over medium heat. Add squash in a single layer and brown (about 2 mins). Flip squash to brown other side and sprinkle herbs. (To reduce fat, roast the squash) Cook another 2 mins until browned.
  • Remove squash, add a tsp oil and place kale, garlic and pepper in pan. Toss until the kale is coated with oil, reduce heat to low.
  • Add wine and water, toss, cover and cook for 5 mins or more to desired consistency. Remove kale, turn heat to medium.
  • Add bread, brown for about a min. Flip bread. Turn heat off, but leave the pan on the burner.
  • Place a layer of squash on the bread, ¼ of the kale to each and a tbsp of cheese.
  • Cover and leave until cheese is melted. Yummm!!
Keyword Open Face Veggie Sandwich
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