Open-faced sandwiches served in black plates. Tillamook cheese slices and two glasses of tea are kept next to them

Open Faced Sandwich

You'll love this grilled open-faced sandwich where tangy cheese meets loads of veggies on a freshly sliced bread. Don't be surprised if even the hardcore meat lovers in your family come clamoring for seconds.
Course Accompaniments
Cuisine Fusion
Keyword Open faced, Vegetable Sandwich
Method Oven
Diet Vegetarian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Calories 210kcal
Author Anushree Shetty


  • 4 slices of sandwich bread
  • 4 slices of Tillamook Extra Sharp White Cheddar Slices
  • 1/4 cup baby spinach leaves
  • 1 red bell pepper finely chopped
  • 1 yellow bell pepper finely chopped
  • 1/4 cup chopped beans
  • 1 medium-sized tomato sliced
  • 1 medium sized onion sliced
  • salt as needed
  • pepper as needed
  • Ketchup for serving


  • Place the cheese slice on the bread and layer it with the veggies. Season it with salt and pepper.
  • Broil the bread on low for about 3-5 minutes until the cheese has completely melted.
  • Drizzle the toast with ketchup and serve hot.


Calories: 210kcal | Carbohydrates: 22g | Protein: 11g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 397mg | Potassium: 353mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1715IU | Vitamin C: 100.2mg | Calcium: 266mg | Iron: 1.7mg