Blt Crostini Mini Open Faced Sandwiches Recipes

BLT CROSTINI

Steps:

• Heat oven to 375°F. In small bowl, mix cheese, mayonnaise and onions. Spread about 1 teaspoon cheese mixture on each bread slice; place on ungreased cookie sheet. Top each with half slice of bacon.
• Bake 10 to 12 minutes or until edges of bread are golden brown and cheese is melted.
• Garnish each crostini with lettuce and tomato slice.

BLT CROSTINI - MINI OPEN FACED SANDWICHES

Steps:

• Heat oven to 375°F.
• Place bacon on a foil lined rimmed baking sheet. Bake until cooked to desired crispiness. Remove bacon to a paper towel and reserve grease.
• Slice brioche into quarters, then separate the tops from the bottoms. Place the baguette slices on a baking sheet and lightly brush the tops with reserved bacon grease. Switch over to broil. Toast the bread under the broiler for 2-3 minutes,until lightly toasted.
• Spread each piece of bread with 1/2 Tbsp. red pepper hummus. Top with 1/2 slice bacon (cut into quarters or thirds), one grape tomato (quartered), and 1 Tbsp. chopped spinach. Sprinkle with salt & pepper.

BLT CROSTINI

Steps:

• 1. Soak four 6-inch bamboo skewers in water for 30 minutes and preheat grill to medium.
• 2. Cut escarole lengthwise, through core, into 4 wedges. Season with salt and pepper. Wrap each wedge tightly with 2 slices of bacon; secure with skewers and brush with 1/4 cup olive oil. Place bundles skewered side down and covered with a disposable aluminum pan on grill. Cook, turning occasionally until bacon is crisp, about 12 minutes.
• 3. Lightly brush bread with additional olive oil, season with salt and black pepper to taste and char on grill, about 1 minute per side. Remove and rub bread with cut side of tomato halves until toasts are saturated with tomato's juices.
• 4. Top each crostini with an escarole bundle and serve with a lemon wedge.

SUNNY'S OPEN-FACED GRILLED BLT

Steps:

• For the bread: Preheat the grill to 400 degrees F.
• Lay out the dough on a work surface and sprinkle with the olive oil, parsley, rosemary, garlic, a pinch of salt and a few grinds of pepper. Fold it over itself and roll out or just press with your hands to make a square that could fit four slices of bread, because that's the goal. (You will eventually want to cut this into fourths to serve.) Place on the direct heat of the grill and cook until it releases from the grill and is slightly golden brown, 3 to 5 minutes. Flip and cook until done, 5 to 8 minutes.
• For the bacon: Mix the brown sugar, cayenne pepper, zest and a few grinds of black pepper in a bowl. Press the bacon into this mixture and place on a piece of nonstick aluminum foil on the grill. Cook, without flipping, until the bacon is crispy, 18 to 20 minutes. Remove from the grill and roughly chop.
• For the tomatoes and lettuce: Brush the tomato slices and lettuce with olive oil and sprinkle with a pinch of salt and pepper. Place the tomatoes and lettuce directly on the grill and cook, flipping halfway through, until the tomatoes and lettuce are slightly charred, 3 to 5 minutes.
• Build the sandwiches: Mix the mayonnaise, honey, lemon juice and sriracha seasoning in a small bowl. Chop the grilled tomatoes and lettuce. Add the chopped tomatoes to the bread and press them slightly into the bread, then add the chopped bacon and piles of lettuce. Drizzle with the sriracha mayonnaise. Cut into four pieces and serve.