Garbanzo Melt Open-faced Sandwiches

Garbanzo Melts 2For some reason I had not made garbanzo melts in a long time.  When J and R asked what was for supper and heard this was it, they made the kind of loud, growly “OOOOHH’s” only teen boys tend to make.  I had no idea of the popularity of these, or I would have been making them more often!

The great thing about these is that any leftover filling works for a cold sandwich, too.  You can use your favorite bread, including an artisan variety, which will make these even more amazing!  Gluten-free bread will suffice here, too, as long as you have a tasty one.  The best thing is that these are simple to make, you probably have all of the ingredients in your cupboard already, and they can be quickly thrown together.  Win!

Another option for these is to make them into regular grilled sandwiches on a griddle, rather than open-faced.  They just tend to squish out when you bite them!

As usual, organic ingredients will give you the best flavor and nutrition.

This recipe uses 10-12 slices of bread, but you can easily cut it in half if you want to make less.  Remember ~ any extra filling keeps well in the refrigerator.

Garbanzo Melt Open-faced Sandwiches

  • 1/2 of an onion (red is best, but any will do)
  • 2 cans garbanzo beans, rinsed and drained
  • 4 T. +/- Veganaise non-dairy mayo
  • 1 1/2 – 2 tsp. mustard (yellow will work, but spicy brown is great)
  • 1/4 tsp. garlic powder
  • 1/2 tsp. onion powder
  • salt to taste
  • 3-4 T. relish
  • 10-12 slices of bread
  • extra virgin olive oil in mist-er, or non-dairy butter
  • 15-18 slices of Tofutti vegan cheese or more (how many slices will depend on how big your bread is)

Preheat oven to 400°.

Mince the onion in a food processor.  Add the beans, mayo, mustard, garlic powder, and onion powder.  Pulse the food processor until the ingredients are well mixed and the beans are roughly ground.  The texture can be fairly rough to as smooth as hummus depending on your preference.  I like somewhere in between.

Remove mixture to a bowl.  Add 3 T. of relish.  Taste and add more relish and salt to taste.  Your brand of garbanzo bean will make the difference of how much salt needs to be added.

Spray one side of each slice of bread (or lightly “butter” it), placing it oil-side down on a cookie sheet.  Spread garbanzo bean mixture onto each slice.  Lay slices of cheese on top of the open-faced sandwiches, breaking slices in half or thirds if necessary to add enough to completely cover each piece of bread.

Bake for 15 minutes, or until the cheese is soft and melty looking.  The bottom of the bread will be toasted and crispy.

Vacation Zucchini Casserole

What do you do with excess zucchini when friends go on vacation and welcome you to help yourself to their extras?  (Especially when you miss one that hides well and it gets pretty big?)  You invent a new casserole, of course!  Doesn’t everyone do that?  ;D

Vacation Zucchini Casserole

  • lots of zucchini, sliced thinly – no more than 1/4″ thick (mine was about 1 ft. long with a 3″ diameter)
  • frozen shredded hash brown potatoes
  • 1 8-10 oz. package vegan cheese, shredded
  • 1 large onion, sliced thinly and broken apart into separate rings or half rings
  • 2 jars (24 oz.) of your favorite spaghetti sauce
  • 1 pkg. vegan chorizo (mine was from Trader Joe’s, but Walmart has one, too)

Preheat oven to 350°.

Chop chorizo with a fork into the spaghetti sauce.  Put 1/3 of the sauce into the bottom of a 4 qt. dish.  Add a layer of frozen potatoes so that the sauce is barely seen or not at all.  Add a layer of zucchini.  Cover with half of the cheese.  Add a layer of onion rings.  Add another 1/3 of the sauce.  Cover with another layer of zucchini, then cheese, then potatoes.  Finish with the last 1/3 of the sauce.  Cover with foil and bake for 30 minutes.  Turn oven up to 450° and continue baking for another 45-60 minutes.

Serve with garlic bread to dip into the marvelous saucy, spicy juices, or serve over rice, quinoa, or pasta.