An Eggless Brunch with Italian Open Faced Sandwich

A new bistro opened in town. And its a beautiful breakfast place. But it's vegetarian menu is limited. And I was craving brunch - not just any brunch - an eggless fusion brunch. So here is my best take - it has potatoes and bread, fruit and juice, cake and coffee. Hope you make it soon...

I have already posted the Date and Walnut cake. And I am posting the Italian Sandwich below. The other recipes will be coming soon. 

Items:

Peas and Potato Cutlets
Italian Open faced Sandwich
Almond Granola
Date and Walnut Cake, Eggless
Fruit - Papaya, Apple and Pears
Fresh Juice - Sweet lime and Pineapple
Coffee

Italian Open faced Sandwich:

Ingredients:

1 tablespoon flour
1 + 1/2 tablespoons butter
1 cup milk
2 cloves garlic, minced
1 onion, cut in long strips
1/2 red pepper, cut in julienne's
1/2 green pepper, cut in julienne's
1/2 cup corn
3-4 mushrooms, sliced (optional)
3 tomatoes, chopped
1 teaspoon Italian Seasoning
6 slices bread
1/4 - 1/2 cup grated cheese
Black pepper
Salt

In a frying pan, heat the half tablespoon of butter and saute all the vegetables (onions, peppers, corn and mushrooms) for 3-4 minutes on medium flame. You can saute more if you like softer vegetables. Add salt, pepper and Italian seasoning. Keep aside.

In the same pan, heat the remaining butter and add garlic. Add the flour and saute well. Next add the tomatoes and continue to saute for 3-4 minutes till some of the moisture from the tomatoes is cooked out. Add the milk while whisking continuously. Bring to a boil and add salt and pepper. Cook till it reaches a thick sauce like consistency and then add the sauteed vegetables in it.

Preheat the oven to 180 degrees.

Cut the edges of the bread , and cut into triangles. Spread the vegetable and sauce mix on the bread and top with some cheese. Bake for 5-7 minutes till the cheese melts. Serve hot or warm!