Open Faced Veggie Sandwich

Submitted by: Renee Wagner.

This one could be served as an appetizer or a light dinner.

Open Faced Veggie Sandwich

Ingredients:

1 pkg focaccia bread (I used one w/ garlic & olive oil already on it)

1 summer squash sliced

1 zucchini sliced

2 tomatoes sliced

extra virgin olive oil

handful or 2 of panko breadcrumbs

shredded mozzarella or your cheese of choice maybe 2 handfuls worth

pepper, garlic (powder or minced works), basil all to taste
fresh basil cut

Instructions:
Preheat oven to 375 (or whatever your bread states for reheating minus 25 degrees)

 In a medium bowl add the sliced summer squash, zucchini, pepper, garlic, basil a little bit of extra virgin olive oil (just enough to coat) & the breadcrumbs, mix all together, you don't want the veggies coated in breadcrumbs, just a little something to add another texture.

In a med pan heat a bit of extra virgin olive oil, add the veggie mix & cook, stir often so the breadcrums don't burn cook on a med to low heat.

Arrange tomato slices on the bread, take a little bit of cheese & sprinkle over the tomatoes, add fresh basil.

Once the veggies are done remove from heat, arrange the veggies on the bread over the tomatoes, sprinkle w/ some of the cheese, the amount is up to you, add more fresh basil & seasoning if desired.

Place in oven for roughly 10 minutes, keep an eye on it, you're basically reheating the bread & melting the cheese, it wont take long.

Sice & serve immediately.