Eat Skinny: Veggie Open Face Sandwich Melts Recipe

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Happy Friday! Do I have something delicious for you!

I just got back into town yesterday from beautiful Monterey and the moment I looked out my window this morning, I was immediately reminded I’m back in ol’ NOVA. No more of these views for me, at least until November when I’m back in Northern Cali!

But, recap of my amazing trip is coming Monday. Today? We’re talking fresh veggie melts. Because they are just that damn good. Not only are they delicious, they are EASY. Just a little sauteing, a bit of broiling and a dash of sprinkling and your lunch, dinner, snack is served.

Fresh, delicious, healthy and easy. What more could you want? I stumbled upon this recipe in my One Pot Weight Watchers cookbook and immediately knew I had to make it. I wanted something savory, cheesy and delicious, but not with all the fat and calories. Pretty much a daily conundrum in my life. Luckily, these gooey, crunchy melts satisfied every craving and more.

These are the perfect for an appetizer, a meal or when you have one of those “I want cheese and crunchy bread immediately”  moments. Plus for just 4 points for one, you really can’t feel guilty about it. You can have your cheese and eat it too! Well, that doesn’t make as much sense as the other, but you catch my drift.

Veggie Open Face Melts


Serves 4 
Prep time: 10 minutes
Cook time: >15 minutes


  •  8 slices of crispy whole wheat french bread
  • 1 tablespoon olive oil
  • 1  medium onion, sliced
  • 1 red pepper, sliced
  • 1/2 zucchini, thinly sliced
  • 1 1/2 teaspoons Italian seasoning
  • Dash of salt and pepper
  • 8 thin slices of fresh mozzarella
  • About 1 cup baby arugula


  1. Preheat broiler and grease a grill pan with nonstick cooking spray.
  2. In another pan, heat 3/4 tablespoon olive oil over medium high heat. Add onions and cook until softened, about 2 – 3 minutes. Add in zucchini, red pepper, Italian seasoning and salt and pepper and cook until those vegetables are soft, about 2 – 3 more minutes.  Remove from heat.
  3. Arrange bread slices on the grill pan and drizzle with a drizzle of the remaining olive oil. Carefully scoop vegetables on top of the bread. Place the cheese slice over the veggies. Sprinkle with additional salt and pepper.
  4. Place melts in the broiler and cook until cheese is fully melted and bread is browned, about 2 – 3 minutes. Remove from heat, add arugula to each and enjoy!

Nutritional information per serving (2 melts):

Calories: 321
Fat: 13 grams
Carbohydrates: 31.5 grams
Protein: 15.75 grams
Fiber: 6 grams
Weight Watchers Points: 8

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  1. Posted by Jessica Trimble on
    Friday, May 18th, 2012
    This is too easy NOT to make!
  2. Posted by amy donovan on
    Friday, May 18th, 2012
    oh man, these look delicious! i've made the mistake of waiting to read my google reader until i'm ravenously hungry, + now i'm craving these in a biiiig way!
  3. Posted by Louise on
    Friday, May 18th, 2012
    Wow this looks great! Can't wait to try these out! Thank you for sharing :)
  4. Posted by Baking Serendipity on
    Friday, May 18th, 2012
    Gorgeous pictures! I am absolutely loving open-faced sandwiches these days, and yours look fantastic!
  5. Posted by Susan on
    Saturday, May 19th, 2012
    So easy and so few points ! Looks like a fast lunch to me!
  6. Sunday, May 20th, 2012
    These look so fresh and delicious. I love sandwiches!! 
  7. Posted by Zachary Berry on
    Sunday, May 20th, 2012
    I tried making your recipe today and it turned out just as delicious as you raved about, so thanks for this! I attached a pic of my results, pre-arugula.
  8. Posted by BinomialBaker on
    Monday, May 21st, 2012
    I just love all the great ideas you come up with! Your photos look amazing and I love the healthy recipes! 
  9. Posted by Abby on
    Wednesday, May 23rd, 2012
    Oh love these!  I've finally learn to love arugula and other spicy greens.