Open Faced Plt Recipes

OPEN FACED PLT

Steps:

• Whisk the mayonnaise, lemon juice, and zest in a small bowl to blend. Set the mayonnaise mixture aside.
• Toast the bread on a panini grill or griddle until golden brown. Spread the mayonnaise mixture over each slice of toast. Arrange the prosciutto over the toasts, dividing equally. Top with the arugula, then the tomatoes. Drizzle the oil over the sandwiches, then sprinkle with salt and pepper. Cut the sandwiches into 3 equal pieces and serve.

OLD-FASHIONED HOT OPEN-FACED ROAST BEEF SANDWICH

Steps:

• Slice the roast into thin or thick slices as desired.
• Warm the slices of roast in microwave or oven.
• Heat the gravy in the microwave or on the stove top.
• Add minced, sauteed onions and seasonings to the warmed gravy, if desired.
• Lightly toast or leave untoasted the sliced bread.
• Lay two slices of the sliced bread side-by-side on each plate.
• Lay one slice of warmed meat on each slice of bread.
• Pour desired amount of warmed, seasoned gravy over both slices of bread and meat.
• Serve at once or reheat each plate in the microwave.

OPEN FACED CHICKEN POT PIE

Steps:

• Pour the broth into a crock pot. Add the chicken then sprinkle with salt & pepper. Cover with lid & cook on low for 6 hours.
• Shred chicken then place back into pot along with the rest of the ingredients (except the biscuits). Stir until well blended.
• Cover & continue to cook for 40 minutes on low. Meanwhile, bake the biscuits according to package directions.
• Cut the biscuits in half then place 4 halves on each plate. Pour the chicken mixture over the biscuits & serve immediately.

OPEN-FACED CHICKEN PIE

Steps:

• In a 2 quart pot over medium heat, cook cream of chicken soup and milk, stirring constantly, until warm.
• Add canned vegetables and chicken. Cook until heated through.
• Season with Worcestershire, sage, salt, and black pepper. Place 2 slices of bread on each plate, slightly overlapping.
• Spoon chicken mixture over top. Sprinkle with chopped parsley and serve.

RED SNAPPER OPEN-FACED SANDWICHES

Steps:

• For the sauce: Place the yogurt, parsley, olive oil, lemon juice, lemon zest, cumin, pepper and salt in a food processor. Process until smooth, scraping down the sides with a rubber spatula as needed, about 30 seconds. Set aside
• For the fish: Heat the olive oil in a large skillet over medium-high heat. In a shallow bowl, combine the flour with the coriander and salt. Dredge each fillet in the seasoned flour and coat well. Shake off excess flour, then add the fillets to the hot pan. Cook on the first side for 3 to 4 minutes, or until golden brown and cooked most of the way through. Carefully flip, and cook for another 1 to 2 minutes.
• To assemble: Brush the bread slices with the olive oil and toast on a grill or grill pan over high heat for 3 minutes per side, or until golden brown.
• Spread each slice with a few tablespoons of the sauce and place a fish fillet on top. Add another dollop of sauce and scatter over some arugula and cherry tomatoes. Add a squeeze of lemon, season with salt and serve.

OPEN-FACED TURKEY POT PIE

Steps:

• Preheat oven to 425 degrees.
• In a large bowl add potatoes, turkey gravy, mixed vegetables, diced turkey, salt, and pepper. Mix well.
• In deep dish pie plate arrange the refrigerated pie crust. I find the crust works better when left in the refrigerator until ready for use.
• Add filling to crust.
• Bake for 10 minutes at 425 degrees.
• Reduce heat to 350 degrees and bake for 30 minutes longer. Filling should be bubbly.
• Serve immediately. Do not expect perfect slices, the filling will not allow it.
• Variations:.
• a) Heavy cream can be added to filling for a creamier gravy.
• b) Chicken can be substituted for turkey.
• c) Country gravy can be used instead of turkey gravy.
• d) A 2nd pie crust can be placed over the top for a more traditional pot pie look.
• Enjoy!