Open-Faced Vegetable Sandwiches |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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These would be great with a bowl of tomato soup for a no-meat meal. Recipe source: The Artist in the Kitchen Ingredients:
1/2 cup cabbage, minced |
1/2 cup carrot, minced |
1/2 cup green pepper, minced |
1/2 cup celery, minced |
1/2 cup radish, minced |
1/2 cup red onion, minced |
6 cups cheddar cheese, grated |
1/2 cup beer |
white pepper |
cayenne pepper |
6 slices bread |
butter |
Directions:
1. In a large bowl combine vegetables.
2. In the top of a double boiler over simmering water melt cheese with the beer, stirring until melted. Season sauce with pepper to taste.
3. Toast and butter bread and place on baking sheet.
4. Spread each slice of bread with 1/2 cup of vegetables.
5. Pour cheese sauce over vegetables and broil for 3-5 minutes or until browned.
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