Vegetable Melt, Open-faced Recipe
Mushrooms, Spinach, Water Chestnuts, Artichokes, Tomatoes, Broccoli, Dofino, Alfalfa Sprouts & Cheddar on Toasted Nine-Grain
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetable Melt Ingredients
Method
Preparation Instructions
Prepare the Vegetables
In a skillet, heat olive oil over medium heat. Add sliced mushrooms, chopped spinach, water chestnuts, artichoke hearts, diced tomatoes, and steamed broccoli. Season with salt and black pepper. Sauté for about 5-7 minutes until the vegetables are tender.
Toast the Bread
While the vegetables are cooking, toast the nine-grain bread slices until golden brown.
Assemble the Melt
On each slice of toasted bread, layer the sautéed vegetable mixture evenly. Top with shredded Dofino and Cheddar cheese.
Melt the Cheese
Place the assembled toasts under a broiler for 2-3 minutes, or until the cheese is melted and bubbly.
Garnish and Serve
Remove from the oven, sprinkle alfalfa sprouts on top, and serve immediately.