Wednesday, June 10, 2009

Veggie Melt with Herb Mustard Spread

Recipe from RootStock Magazine

Whole Grain Bread, sliced
Butter, softened
Sweet or Green Onions, diced
2-3 kinds of raw or blanched veggies (ex. arugula leaves, diced zucchini or yellow squash, sliced tomatoes, diced cucumbers, sliced avocado, diced peppers)
Sliced Cheese (Cheddar, Muenster, Provolone, Baby Swiss, or Monterey Jack)

Herb Mustard Spread:
1/2 c. Dijon-style mustard
1/2 c. mayonnaise
1/2 c. sour cream
3-4 Tbsp fresh dill, tarragon, basil, or chives - chopped

Heat oven to 350 degrees. Mix herb mustard spread in a bowl. For each serving, slather mustard sauce on two slices of bread, Cut one of the slices in half diagonally and lay the two halves atop the outer edges of the second slice, mustard side up, points facing outward.

Place on baking sheet. Layer veggies on bread. Bake until veggies are heated, 12-15 mins. Top with cheese slices and bake until cheese melts and sandwich is hot, another 4-6 mins. Serve immediately.

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