Open-Face Veggie Melt with Herb Mustard Spread

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Spread a zippy herb mustard sauce on bread slices, pile up a mound of organic vegetables, then blanket the stack with one of Organic Valleyís pre-sliced cheese varieties. Fifteen minutes in the toaster oven and you have a simple, healthful meal thatís endlessly variable and always delicious. For added lean protein, Organic Prairieís deli-sliced meats can be chopped and scattered into the mix. And if itís a special occasion, replace the bread with croissants.


  • whole grain bread, sliced
  • Organic Valley Butter, softened
  • finely diced sweet onions (or chopped green onions)
  • 2-3 vegetables, raw or blanched (*see below)
  • Organic Valley Sliced Cheddar (or Muenster, Provolone, Baby Swiss, or Monterey Jack)
  • 12 cup mustard (Dijon-style)
  • Mustard Spread
  • 12 cup mayonnaise
  • 12 cup Organic Valley Sour Cream
  • 3-4 tablespoons chopped fresh dill (or tarragon, basil, or chives)


Heat oven or toaster oven to 350 degrees. Mix herb mustard spread ingredients 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 and layer the veggies on the bread. Bake until veggies are heated, 12-15 minutes. Top with cheese slices and bake until cheese is melted and sandwich is hot, another 4-6 minutes. Serve immediately.


Blanched asparagus, chopped                                                           

Arugula leaves, cut into strips

Diced zucchini or yellow squash

Chopped broccoli florets

Thinly sliced mushrooms

Sliced or diced tomatoes

Diced cucumbers

Sliced avocado

Diced green, yellow, red or orange sweet peppers

Roasted sweet red peppers, cut into strips

Grilled eggplant, cut into strips

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