Open-faced Veggie Sandwiches

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I’m the most organized creature you know.

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I mean, organized to a fault. I’m the person who makes my to-do list for the next day at the end of my current day. I live & die by little agenda book like I’m a middle schooler. It’s equally pathetic & endearing, I know.

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Perhaps the most disturbing is that I have all of our meals planned through the end of October. Like, every dinner for the next month. Half of this is because I blog about food. The other half is because I am out of my mind.

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But I’m toldΒ I need to “relax” & “live in the moment” – whatever that means. I LIKE planning every hour of my day.Β It decreases my riskΒ of danger & disaster. It alleviates stress. It takes away any chance of spontaneity. Spontaneity gives me hives.

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Gotta go. I put my rollers in at 6:20 a.m. on the dot.


Time: 35 minutes (prep + cooking) | Serves: 2


  • Sourdough bread
  • 1 red pepper, roasted + chopped
  • 1 onion, sliced
  • 1/2 cup of spinach, packed
  • Mozzarella cheese, for melting
  • S+P, to taste
  • 1 tbsp. of olive oil

How to:

  • Preheat oven to 350 degrees
  • Heat olive oil in a skillet over medium heat
  • Add onion + let caramelize, 8-10 minutes
  • On an aluminum foil-lined baking sheet, arrange bread + spinach + onions + red peppers + S+P + some mozzarella
  • Bake for 10 minutes or until cheese is melted
  • Serve hot
  • Use hand to shape sandwich like boat + shove in mouth

24 thoughts on “Open-faced Veggie Sandwiches

  1. Linda says:

    Looks tasty! And isn’t it great to be organized!? I’m a fellow list maker & organized freakazoid! My menu for this whole year was planned in December of last year…(crazy!?)


  2. JIN says:

    Haha. I have quite a few dishes listed out for my dinners too, for both eating and posting on my blog. (Thanks for stopping by my blog btw ;-)) You have a list till the end of Oct…that’s impressive! This looks really pretty, yummy and healthy!


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