Italian Open Face Melts

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Cheesy, easy, and organic—what more could a hungry Italian-ophile want?


Italian bread, cut diagonally into large oval slices


Finely diced red onion

Diced, cooked eggplant or roasted red pepper strips

Diced zucchini or thinly sliced mushrooms

Chopped fresh tomatoes

Organic Valley Provolone or Mozzarella (sliced or shredded)


1. Heat oven or toaster oven to 350 degrees. For each serving: Spread pesto generously on two slices of bread. Place bread slices on baking sheet, with the two slices touching each other. 

2. Layer the veggies on the bread.

3. Bake until veggies are heated, 10-15 minutes.

4. Top with cheese and bake until cheese is melted and sandwich is hot, another 4-6 minutes. Serve immediately.

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