Saturday, March 7, 2009

Open-faced vegetable melt sandwich

Open-faced vegetable melt sandwich on Flickr by beFOODled.

This sandwich pretty much got me through life as a student. Now I make it on weekend mornings when it's my turn to do breakfast.

You can switch different toppings in and out, but the mainstay is lots and lots of grated cheese. I like to use cheeses that are good melters, like cheddar, fontina or mozzarella. Mozzarella is a bit bland in the flavour department, so I always mix it with a sharper cheese like cheddar.

And when I buy baguettes, I cut them into four sections, wrap each section in plastic wrap and freeze the whole lot together in a big freezer bag. Whenever I take one out to make this sandwich, the bread still tastes fresh.

Open-faced vegetable melt sandwich
Serves two

two quarters of a baguette or four slices of brown bread
cherry tomatoes (or any tomato)
two spring onions
cheese like cheddar, fontina or mozzarella
olive oil
balsamic vinegar (optional)

Preheat the oven to 350 degrees and take some bread out of the freezer.

Halve the cherry tomatoes or slice regular tomatoes. Slice the spring onions into thin rounds, including the green parts. Grate the cheese.

Slice open the baguette and add the toppings — tomato, onions and then cheese on top. Drizzle with olive oil and balsamic vinegar, if using.

Bake in the oven for about 12 minutes or until the cheese has melted.


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