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Open Faced Sandwiches.

June 7, 2011 by Katie

I have the luxury of being able to make lunch at home most days. If I had to pack lunches, it’d probably end up being PB&J. So…it’s a really good thing I can cook at home.

We went out for lunch the other day after catching up with our neighborhood penguins. Yes, there are penguins in our neighborhood. Yes, they’re supposed to be there. And, no, it’s not a zoo. They’re African Penguins and they stink. But, they’re still really cute…

This was inspired by an open-faced sandwich I had after checking out the penguins. Quick, easy and tasty–so perfect for lunch!


French Bread or Bun to toast for sandwich
1 Eggplant, cut in cubes
1 onion, diced
3 small mushrooms, sliced
2 small tomatoes, cut in cubes
1 tbsp Olive Oil
1/4 diced feta cheese (or crumbled)


Heat oil in saute pan. Add onions, eggplant and mushrooms. Cook until eggplant is nearly tender, add tomatoes. Continue cooking for a minute or two more.

In the meantime, brush bread with butter and place under the broiler to crisp.

Spoon veggies on top of the toasted bread, top with feta.



Katie is a freelance writer, writing mostly about her love for travel and, of course, food. Her husband, Marc, is a web developer and photographer. The newlyweds have visited 15 countries together, and Katie's on track to have visited 30 countries by her 30th birthday.

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