Baked Mini Veggie and Cheese Sandwiches
Delicious, cheesy, creamy little hot sandwiches that are perfect for a spring lunch or brunch. These sandwiches are made with veggies, creamy garlic and herb cheese and baked in little French baguette breads.
Did you know that hot sandwiches make a great party food? Well, they do. I actually discovered just how good they are at our housewarming party last week. I served hot mini sandwiches, among other snacks, and they flew off in a flash.
So I played around with another idea for mini sandwiches and created these mini hot sandwiches on little baguette breads. These would be perfect for a lunch or a brunch gathering during the upcoming holidays. For example, if you will be throwing an Easter Egg Hunt party, definitely make these for your guests.
Personally, I always prefer hot sandwiches over cold. At the restaurants, I don’t even look at the cold sandwich options and when I make any sandwich at home, I make it hot. Now don’t be silly, of course I don’t make peanut butter and jelly hot, although there is such thing is fried peanut butter and jelly.
So aside from a couple of options that have to be cold, I throw most sandwiches on the pan or in the oven. The biggest reason is definitely cheese. In the perfect sandwich world, it should be gooey and melty.
Baked Mini Veggie and Cheese Sandwiches
Ingredients
- 8 mini French baguette breads
- 5.2 oz Gournay cheese spread
- 1 small yellow onion
- 8 oz baby bella mushrooms
- 2 medium red bell peppers
- 2 Tbsp vegetable oil
- Salt
- Fresh grated black pepper
Instructions
- Preheat oven to 350 and lightly grease a 9x 13 baking dish (or two smaller baking dishes.)
- Wash and slice the veggies. Cut mini breads along the center but not all the way through. (I also like to take out some of the soft bread center to make more room for the filling but that's optional.)
- Preheat a large cooking pan oven medium heat and add vegetable oil.
- Saute sliced onion and peppers until starts to soften and add sliced mushrooms. Add salt and pepper to taste and cook, stirring occasionally, until fully cooked. Take off heat.
- Break up the garlic and herb cheese into the pan with veggies and stir until completely incorporated.
- Divide cheesy veggie filling among the rolls.
- Place mini sandwiches into the baking dish (dishes) and bake them for about 15 minutes.
Nutrition
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All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
This is so good!