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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Prep Time
25 min
Cook Time
5 min
30 min


  • 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

Pantry staples

  • 2 tsp olive oil
  • 4 tsp balsamic vinegar (TRY: Bionaturae Organic Balsamic Vinegar)
  • 1/8 tsp each sea salt and ground black pepper


  1. 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.
  2. 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.
  3. 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.

Nutrition Information

  • 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