The only problem is these sandwiches are calorie and fat dense, so healthy eaters and dieters will have to make some healthy ingredient swaps. When making open-faced watermelony sandwiches for breakfast, I skip mayonnaise and use low fat cream cheese instead of a regular one.
- Cuisine: American;
- Category: Sandwiches;
- Serves: 2-4;
- Prep Time: 10 min;
- Cook time: 10 min;
- Nutrition Per Serving: 213;
Ingredients:
- 1 loaf French bread
- 1 carrot, mashed
- olive oil
- mayonnaise
- 1 tomato
- 1 green bell pepper
- 2-3 pitted black olives
- 1-2 garlic cloves, mashed
- cream cheese
- parsley
Directions:
Preheat the oven to 400F.
Start with slicing your French bread diagonally into 1/4-inch slices. Brush them lightly with olive oil and place in one layer on a baking sheet. Bake the slices for 10 minutes or until they are crisp and a bit browned if you wish.
In a medium bowl, combine garlic, mayo, cream cheese, and carrot and blend until perfectly smooth. Spread the mixture on your baguette slices. Now use tomato wedges, green bell pepper strips, olives and cream cheese (or processed cheese if you do not care about calories) to create your “watermelonies,” garnish with parsley and serve. Bon appétit!
Storage and Make-Ahead Tips
These open-faced watermelony sandwiches are best enjoyed fresh, but you can prepare components ahead of time for quick assembly. Store the garlic-cream cheese mixture in the refrigerator for up to 3 days, and pre-slice your vegetables the night before. The toasted bread slices can be made up to 2 hours in advance and kept at room temperature in an airtight container. For meal prep, assemble the sandwiches just before serving to prevent the bread from becoming soggy. If you have leftovers, wrap them individually in plastic wrap and refrigerate for up to 24 hours, though the texture will be softer.
