Open-Face Veggie Melt with Herb Mustard Spread

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

Ingredients:

Sliced whole grain bread
Organic Valley butter, softened
Finely diced sweet onions or chopped green onions
2-3 kinds of raw or blanched vegetables (see below)
Organic Valley sliced Cheddar, muenster, provolone, baby Swiss, or Monterey Jack

Herb mustard spread:

1/2 cup Dijon-style mustard
1/2 cup mayonnaise
1/2 cup Organic Valley sour cream
3-4 tablespoons chopped fresh dill, tarragon, basil or chives

Instructions:

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.

Vegetables

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