Baked Mexican Style Sandwich

Lisa

This Baked Mexican Style Sandwich is so easy to make, flavorful, uses simple ingredients, and a wonderful addition to any soup.

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Prep Time 15

Cook Time 20

Total Time 35

Course: Main Course, sandwich

Cuisine: American, Mexican

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.

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!

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