Baked Mexican Style Sandwich
This Baked Mexican Style Sandwich is so easy to make, flavorful, uses simple ingredients, and a wonderful addition to any soup.
Ingredients
- Grape Sized Tomatoes
- Vegan Cheese I used a mozzarella, use your favorite vegan cheese.
- Black Beans Canned beans or pinto beans.
- Bread Use your favorite bread. I used an Italian loaf.
- Peppers A pepper of your choice, try a variety of sweet to hot peppers. I used a red sweet bell pepper.
- 1 Onion I used a sweet onion. Optional.
- Vegan Margarine
- 1 tsp Minced Garlic Optional.
Instructions
- Preheat the oven to 375° F.
- Prepare a baking sheet with parchment paper and set aside.
- Clean and slice the onion and pepper.
- Add oil to a small skillet, toss in the onion, minced garlic, and peppers, saute at a medium high heat until slightly browned, remove from the heat, and set aside.
- Butter the sliced bread on both sides and lay on the parchment lined baking sheet.
- Slice the cheese and place onto a slice of buttered bread.
- Next add the sauteed vegetables on top of the sliced cheese.
- Open the can of beans, I used a black bean, drain and rinse.
- Add a few of the beans on top of the onion and peppers.
- Slice the small tomatoes in half and lay on top of the vegetables.
- Butter the top slice of bread on both sides and lay on top of the finished sandwich.
- Place the filled baking sheet into the oven and bake for 10 minutes.
- Remove the baking sheet after 10 minutes and flip the sandwiches.
- Return the baking sheet to the oven for about another 10 minutes.
- After the cheese has melted and the bread is browned, remove from the oven.
- Serve these Baked Mexican Style Sandwiches with a side of your favorite aioli and enjoy!
Notes
Add a aioli as a side dip for this sandwich.
Homemade Lemon Dill Aioli
Homemade Sriracha Aioli - This is the one we enjoy with these sandwiches.
Vegan Cilantro Lime Aioli
Sun Dried Tomato Basil Aioli