Open-Faced Veggie Melts with Smoked Mozzarella
Any kind of bread will work well in this recipe, but for best-ever veggie melts, start with a nice thick slice of your favorite artisan (or homemade) whole-grain loaf. We love the mild, smoky flavor of smoked mozzarella, but you can substitute with your favorite cheese: Gouda, provolone or smoked cheddar are great options. Don’t worry if your fennel bulb doesn’t come with the fronds attached – sprinkle the melts with fresh parsley or dill instead.
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- 1 fennel bulb, quartered, cored and thinly sliced (fronds reserved)
- 1 yellow bell pepper, thinly sliced
- 1 bunch broccolini, florets quartered and stems halved crosswise and quartered lengthwise
- 4 slices whole-grain bread
- 4 oz smoked mozzarella cheese, shredded, divided
- 2 tsp olive oil
- 4 tsp balsamic vinegar (TRY: Bionaturae Organic Balsamic Vinegar)
- 1/8 tsp each sea salt and ground black pepper
- Preheat oven to 400˚F. In a large nonstick skillet, heat oil on medium. Add fennel slices and bell pepper and sauté, stirring often, until lightly browned, about 5 minutes.
- Add broccolini florets and stems, increase heat to medium-high and sauté until tender, 5 to 7 minutes. Reduce heat to low and stir in vinegar, salt and pepper.
- On a rimmed baking sheet, arrange bread in a single layer and sprinkle with half of the cheese, dividing evenly. Top with fennel mixture and remaining cheese, dividing evenly. Bake until cheese melts, 5 to 8 minutes. Sprinkle with fennel fronds.
- Serving Size 1 veggie melt
- Calories 278
- Carbohydrate Content 32 g
- Cholesterol Content 22 mg
- Fat Content 10.5 g
- Fiber Content 7.5 g
- Protein Content 15 g
- Saturated Fat Content 4.5 g
- Sodium Content 457 mg
- Sugar Content 8 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g