Emerils Knife And Fork Open Faced Sandwich Recipes

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EMERIL'S KNIFE AND FORK OPEN-FACED SANDWICH



Emeril's Knife and Fork Open-Faced Sandwich image

Provided by Emeril Lagasse

Categories     main-dish

Time 40m

Yield 4 open-faced Sandwiches

Number Of Ingredients 14

1 egg
1 tablespoon Creole mustard
1 lemon, juiced
2 teaspoons chopped garlic
1 tablespoon prepared horseradish
1 cup vegetable oil, plus extra for frying potatoes
Salt
Freshly ground black pepper
8 slices (1/2-inch thick) Italian bread
1/4 cup butter, at room temperature
3 pounds roasted pork butt
16 slices Meunster cheese
2 pounds new potatoes, thinly sliced, soaked in water and drained
1 tablespoon finely chopped fresh parsley leaves

Steps:

  • Preheat the oven to 400 degrees F.
  • For the white remoulade: In a food processor, fitted with a metal blade, combine the egg, mustard, lemon juice, garlic and horseradish. Process until smooth. With the machine running and in a steady stream, add the oil until the mixture is thick. Season with salt and pepper. Cover and refrigerate until chilled.
  • Spread each side of the bread with the butter. Place the bread on the griddle and cook for 2 to 3 minutes on each side or until golden. Remove from the griddle. Spread each piece of the bread with the white remoulade. Mound about 1/3 of a pound on the meat on each piece of bread. Lay 2 slices of the cheese on top of each mound of meat. Place each piece of bread on a baking sheet. Place in the oven and bake until the cheese is bubbly, about 6 to 8 minutes. Fry the potatoes in a little hot oil in a saute pan until golden brown, about 3 to 5 minutes, stirring occasionally. Remove and drain on paper towels. Season with salt and pepper. To serve, place 2 open-faced sandwiches on each plate. Garnish each with a pile of potatoes and parsley.

OPEN-FACED SANDWICH



Open-Faced Sandwich image

This upgraded avocado toast is great for lunch or a snack. Layering vegan mayo, mashed avocado and hummus together makes it extra delicious.

Provided by Food Network

Time 10m

Yield 1 serving

Number Of Ingredients 9

1 tablespoon vegan mayonnaise
1 large slice sourdough bread or 2 slices bread of choice, toasted
1 ripe avocado
2 tablespoons hummus
2 leaves lettuce
4 thin slices ripe tomato
1 tablespoon capers, drained
Juice of 1 lemon
Flaky sea salt

Steps:

  • To assemble, first spread a layer of mayonnaise on top of the toasted bread.
  • Halve the avocado and scoop the flesh out of one half, using a tablespoon to ease it out. Place it on the toast and mash flat using a fork.
  • Now spread on a layer of hummus on top of the smashed avocado.
  • Arrange the lettuce on top, followed by the tomato slices. Sprinkle over the capers.
  • Now add a light squeeze of fresh lemon juice and a small pinch of salt.
  • Cut the sandwich in half and then it's ready to devour.

ROUND 2 RECIPE - OPEN FACED ROASTED PORK SANDWICH



Round 2 Recipe - Open Faced Roasted Pork Sandwich image

Provided by Sandra Lee

Categories     main-dish

Time 3h45m

Yield 2 sandwiches

Number Of Ingredients 15

2 tablespoons canola oil
1/2 potato, grated
1/2 cup caramelized onions
1/2 cup reserved pork, from Garlic and Mustard Pork Roast, roughly chopped, recipe follows
Kosher salt and freshly ground black pepper
2 tablespoons spicy brown mustard
2 slices rye bread, toasted
1/2 cup shredded Cheddar
1/4 cup spicy brown mustard
2 tablespoons canola oil
1 tablespoon chopped garlic
1 tablespoon brown sugar
2 teaspoons finely chopped fresh rosemary, plus 2 sprigs
One 5 to 6-pound pork shoulder, deboned, rolled and tied securely, skinless or skin-on
Salt and freshly ground black pepper

Steps:

  • In a large nonstick skillet over medium heat, heat the canola oil. Add the potatoes and cook until lightly browned and crispy, about 10 minutes. Add the onions and pork, season with salt and pepper and cook until the onions and pork are heated through.
  • Preheat the oven broiler.
  • Spread the spicy brown mustard on one side of each slice of bread and place onto a baking sheet. Divide the sauteed pork between the 2 slices of bread. Sprinkle 2 tablespoons cheese over the top of each and broil until the cheese is melted and bubbling, about 2 minutes.
  • Preheat the oven to 325 degrees F.
  • In a medium bowl, whisk together the mustard, canola oil, garlic, sugar and chopped rosemary. Place the pork roast on top of a rack fitted in a roasting pan. Place the 2 rosemary sprigs underneath the pork. Sprinkle the roast well with salt and pepper. Using a brush or hands, completely coat the roast with the mustard and garlic paste.
  • Place the roast in the oven and roast until the internal temperature reaches 145 degrees F, 2 1/2 to 3 hours. Remove from the oven, cover loosely with foil and allow to rest for 15 minutes before slicing.

AVOCADO OPEN-FACED SANDWICH



Avocado Open-Faced Sandwich image

Provided by Valerie Bertinelli

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 13

1 cup whole-milk ricotta, drained
1 tablespoon capers, drained, rinsed and crushed
1 tablespoon extra-virgin olive oil (the good stuff)
Zest of 1/2 lemon plus 1 tablespoon lemon juice
Big pinch kosher salt
Freshly ground black pepper
1 small shallot, sliced
2 tablespoons sea salt flakes
Zest of 1 lemon
6 slices sourdough bread, toasted
1 avocado, sliced
2 to 3 heirloom tomatoes, sliced
2 tablespoons salted sunflower seeds

Steps:

  • For the ricotta mixture: Add the ricotta, capers, olive oil, lemon zest and juice, salt and some pepper to a bowl. Set aside and allow the flavors to meld.
  • For the layers: Add the shallots to a bowl, cover with ice water and soak for 10 minutes prior to using.
  • Add the sea salt and lemon zest to a bowl and combine with your fingers.
  • To build: Top each slice of bread with some of the ricotta mixture, 2 slices avocado, 3 slices tomato and some shallots, sunflower seeds and lemon salt to finish. Cut diagonally.

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