Best 3 Open Face Vegetable Sandwiches Diabetic Recipes

With the growing prevalence of diabetes, finding delectable and nutritious meals that align with dietary restrictions can be challenging. Open-face vegetable sandwiches offer a delightful solution, catering to diabetic individuals seeking a satisfying and balanced meal. These sandwiches feature an array of colorful and nutrient-rich vegetables, lean protein sources, and whole-grain or alternative bread options. Not only do they provide essential vitamins, minerals, and fiber, but they also help manage blood sugar levels. Explore our curated collection of open-face vegetable sandwich recipes designed specifically for those living with diabetes. From classic combinations to innovative flavor profiles, discover the perfect sandwich to tantalize your taste buds while supporting your health goals.

Check out the recipes below so you can choose the best recipe for yourself!

OPEN-FACED MEATBALL SANDWICHES

Open-Faced Meatball Sandwiches image

My husband and I love meatball subs, so I tried to come up with a different version that's easy to make after a hard day," Karen Barthel relates from North Canton, Ohio. "The meatballs freeze well, too."

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1/4 cup egg substitute
1/2 cup soft bread crumbs
1/4 cup finely chopped onion
2 garlic cloves, minced
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon pepper
Dash salt
1-1/4 pounds lean ground turkey
2 cups garden-style pasta sauce
4 hoagie buns, split
2 tablespoons shredded part-skim mozzarella cheese
Shredded Parmesan cheese, optional

Steps:

In a large bowl, combine the first nine ingredients. Crumble turkey over mixture and mix well. Shape into 1-in. meatballs. In a large skillet coated with cooking spray, brown meatballs in batches; drain. , Place meatballs in a large saucepan. Add the pasta sauce; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat is no longer pink. , Spoon meatballs and sauce onto bun halves; sprinkle with mozzarella cheese and Parmesan cheese if desired.

Nutrition Facts : Calories 275 calories, Fat 10g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 542mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges

OPEN-FACED VEGGIE SANDWICHES

Open-Faced Veggie Sandwiches image

"Since I'm a vegetarian, I love these broiled sandwiches," reports Karen Mello of Fairhaven, Massachusetts. "Even non-vegetarians like their fresh taste," she assures. The veggie-topped muffin halves make a great snack or quick lunch and are priced at only 8¢ a serving.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 4

Ingredients

4 teaspoons spicy brown or horseradish mustard
4 English muffins, split
1/2 cup each chopped fresh broccoli, cauliflower and sweet red pepper
1 cup shredded cheddar cheese

Steps:

Spread mustard on cut sides of muffins. Top each with vegetables and cheese. Broil 4-6 in. from the heat for 3 minutes or until the cheese is melted.

Nutrition Facts : Calories 249 calories, Fat 9g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 506mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges

OPEN-FACE VEGETABLE SANDWICHES, DIABETIC

Open-Face Vegetable Sandwiches, Diabetic image

These are not only great tasting but are are diabetic and heart friendly. All around winners in my book. Using really small floweretts is vital in this recipe.

Provided by Annacia

Categories Lunch/Snacks

Time 18m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

2 -4 teaspoons Dijon mustard
2 whole wheat English muffins, split and toasted
1/2 cup small broccoli floret
1/4 cup chopped bell pepper (red, yellow or green)
1/4 cup shredded carrot
1/2 cup low-fat monterey jack cheese, shredded

Steps:

Preheat broiler.
Spread mustard over the cut side of each English muffin half.
Arrange broccoli, bell pepper and carrot over mustard.
Sprinkle with cheese.
Place English muffin halves on the unheated rack of a broiler pan.
Broil about 4 inches from the heat for 2 to 3 minutes, or until cheese melts.

Tips:

Use fresh, seasonal vegetables. This will ensure that your sandwiches are packed with flavor and nutrients. Avoid limp vegetables or the ones past their prime.
Roast or grill your vegetables. This will caramelize the natural sugars, giving them a delicious smoky flavor and helping to preserve their nutritional value.
Don't be afraid to experiment with different bread options. Whole-wheat bread, sourdough, or even pita bread can all make great bases for open-face vegetable sandwiches.
Add some healthy fats. Avocado, nuts, and seeds are all great sources of healthy fats that can add flavor and richness to your sandwiches.
Use fresh herbs and spices. Herbs like basil, thyme, and rosemary can add a burst of flavor to your sandwiches. Spices like cumin, chili powder, and paprika can also add a nice touch.

Conclusion:

Open-face vegetable sandwiches are a healthy, delicious, and versatile meal option. They're perfect for lunch, dinner, or a quick snack. With so many different variations to choose from, you're sure to find a recipe that you'll love. So next time you're looking for a healthy and satisfying meal, give open-face vegetable sandwiches a try.