Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Korean-Style Vegetable Bread Sandwich
A fresh and colorful Korean-inspired open-faced sandwich loaded with crispy vegetables, tangy pickled vegetables, and melted cheese. This quick, no-cook assembly dish is perfect for lunch and requires minimal effort while delivering maximum flavor and nutrition.
20 min
Easy
2 servings
Snap Your Fridge, Get Recipes!
Take a photo of your fridge and let AI create personalized recipes from your ingredients.
Taste Profile
Sweet4/10
Salty7/10
Sour5/10
Umami4/10
Spicy1/10
š„ Texture
The sandwich balances a warm, slightly crisp toasted bread exterior with a soft, slightly melty cheese interior. Fresh componentsālettuce, shredded carrot, thin beet slices, green beans and picklesāadd a crunchy, juicy contrast throughout.
š Aroma
Toasty bread and warm cheese form the base aroma, brightened by fresh cilantro and tomato. Tangy, vinegary notes from the pickled vegetables and an earthy sweetness from the beet are also noticeable.
š· Pairs Well With
Cold barley tea (boricha) or a crisp sparkling water with a lemon twist; alternatively a light lager or chilled green tea will complement the sandwich.
š„ Side Dishes
Korean-style pickled radish or a small kimchi side, simple seaweed salad, or a light potato salad would pair well. For a heartier meal, serve with sweet potato fries or a miso soup.
Ingredients(12 items)
- 14 slices bread
- 22 cups lettuce (torn into pieces)
- 31 large tomato (sliced)
- 41 medium carrot (thinly sliced or shredded)
- 51 medium beet (thinly sliced)
- 61 cup pickled vegetables (drained)
- 71 cup cheese (sliced or shredded)
- 81/2 cup green beans (steamed or raw)
- 92 tablespoons oil
- 101 tablespoon salt
- 111/2 teaspoon pepper
- 122 tablespoons cilantro (chopped)
Nutrition Information(per serving)
385
Calories
14g
Protein
48g
Carbs
16g
Fat
Instructions
- 1
Lightly toast the bread slices in a pan with a little oil over medium heat for 1-2 minutes per side until golden. Set aside on a cutting board.
- 2
Arrange the lettuce on each bread slice as the base layer, then layer with tomato slices, carrot, and beet slices.
- 3
Top each sandwich with a handful of pickled vegetables, green beans, and cheese slices.
- 4
Sprinkle with salt, pepper, and fresh cilantro on top.
- 5
Serve immediately while the bread is still warm and cheese is slightly softened. Cut diagonally if desired.
Get Personalized Recipes
Download Fridgify and discover recipes tailored to the exact ingredients in your fridge. Just snap a photo and let AI create your next meal!