OPEN FACE SANDWICHES
Eggs are tasty and healthy but they can be fun too! Make these Open Face Sandwiches for a nutritious and delicious meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Makes 4
Number Of Ingredients 7
Steps:
- Make egg salad: In a medium saucepan, cover eggs with water. Bring to a boil; cook, uncovered, 2 minutes. Cover pan, and remove from heat; let stand 10 minutes. Hold eggs under cold running water to stop the cooking. Peel eggs.
- Slice 2 eggs with a knife or an egg slicer. Set aside eight of the slices for eyes, and place remaining pieces in a bowl. Add unsliced eggs to bowl, and mash with a fork. Add mayonnaise, mustard, salt, and pepper; stir to combine.
- Spread a thin layer of mayonnaise over each slice of bread. Cover bread with egg salad, or layer on sliced ham. Make faces using the egg-yolk slices, egg salad, and the remaining toppings, as desired. Serve immediately.
SWORDFISH SANDWICHES RECIPE
Provided by Phil Torre
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Make the Salmoriglio by combining garlic, oregano, olive oil, lemon juice, salt and pepper and mixing well. I combine them in a jar, close the lid tight and shake it up. This will make more salmoriglio than you need, but the extra can be refrigerated and used later for chicken or fish on the grill.
- Pre-heat grill and set fire to medium.
- Brush both sides of the swordfish steaks with olive oil and season with salt and pepper. Place the steaks on the grill and cook turning once until cooked through and lightly browned. About 5 minutes per side. Remove from grill.
- Place the slices of ciabatta bread, crumb side down on the grill and lightly toast. Remove from grill.
- Arrange the arugula on the bottoms of the Ciabatta. Drizzle a little salmoriglio on the arugula, then place a swordfish steak on top. Drizzle more salmoriglio on the swordfish and on the toasted side of the top pieces of ciabatta. Place the salmoriglio soaked tops over the swordfish and serve with extra salmoriglio on the side for your guests to add more if desired.
OPEN FACED PORTOBELLO-SWORDFISH- PANCETTA CLUB
Provided by Food Network
Yield 4 sandwiches
Number Of Ingredients 11
Steps:
- Brush the mushroom slices and swordfish steaks with olive oil and season with salt and pepper.
- Combine the thyme leaves and lemon zest and sprinkle generously over the mushrooms and fish. Toast the bread slices until golden. Combine the mayonnaise and chili puree.
- Wrap the fish with the thinly sliced bacon. Heat a skillet over high heat and add the mushroom slices. Cook the mushrooms until they begin to brown before turning and quickly cooking the other side. Remove the mushrooms and add the fish steaks to the pan. Cook the fish steaks for 2 to 3 minutes on each side.
- Place a lettuce leaf on each piece of bread and top with a mushroom slice, then a fish steak and finally mushroom slice. Place a dollop of mayonnaise on top and serve.
OPEN-FACED BEEF SANDWICHES
"As a working mom of two daughters, I'm always looking for a quick meal," notes Christine Weimar from New Britain, Pennsylvania. "I make these hearty sandwiches when I'm in a hurry. Serve them with tomato soup, chips and pickles," she suggests.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute onion and garlic in butter until tender. Add beef and gravy; cook and stir until heated through. Place bread on an ungreased baking sheet. , Spread each with horseradish; top with beef mixture and cheese. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted.
Nutrition Facts :
OPEN-FACED STEAK SANDWICH
Steps:
- Combine the oregano, granulated garlic, kosher salt, parsley, basil, and vegetable oil together in a bowl. Add the rib eye to the marinade and toss to coat. Cover and refrigerate for 12 to 18 hours.
- Remove the rib eye from the marinade and cook in a large skillet, over medium-high heat, to preferred doneness.
- Butter and toast the bread slices and build sandwiches with the meat, red and green bell peppers, mushrooms, onions, and provolone cheese.
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- Brioche with Prosciutto, Gruyère and Egg. This sumptuous open-face sandwich is topped with gooey, melted cheese, salty prosciutto and a runny egg.
- Open-Face Grilled Eggplant Sandwiches. A smoky version of eggplant Parmesan, this crunchy, crusty sandwich is made entirely on the grill.
- Open-Face Monte Cristos. For a quick and clever take on a Monte Cristo, F&W’s Kay Chun griddles ham until it’s crisp, then piles it onto fried bread with cheese for a crispy, cheesy, insanely delicious sandwich.
- Open-Face Smoked-Mackerel Sandwiches. For this version of a classic Turkish sandwich called balik ekmek, grilled bread is spread with a creamy roasted-garlic puree then topped with smoked mackerel, arugula, and slices of red onion and tomato.
- Open-Face Steak Sandwich with Pickled Green Tomatoes. A great way to use leftover grilled steak, this healthy sandwich is topped with tangy arugula tossed with tomato pickling liquid.
- Tomato, Prosciutto and Gruyère Sandwiches. Chef Daniel Humm’s broiled open-face cheese sandwiches make a terrific snack or a decadent lunch.
- Open-Face Artichoke, Mozzarella and Fried Egg Sandwiches. Fluffy focaccia is the base for this melty, indulgent sandwich.
- Cajun-Spiced, Open-Face Red Pepper Frittata Sandwiches. The perfect brunch or breakfast, these healthy sandwiches are crazy-satisfying and deliciously spicy.
- Open-Face Reuben Sandwiches. Chef David Burke’s Reubenesque sandwich omits the Russian dressing and skips the sauerkraut in favor of a much lighter, fresher and faster cabbage slaw.
OPEN-FACED SHRIMP-AND-AVOCADO SANDWICHES RECIPE
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5/5 (2)Total Time 35 minsServings 4
- Cook bacon in a medium skillet over medium heat 12 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet. Cut bacon into 1-inch pieces.
- Cook shrimp and 1/2 tsp. salt in hot drippings over medium-high heat 2 minutes on each side or until bright pink. Remove from heat, and stir in pepper and 2 Tbsp. lemon juice.
- Toss together arugula, tomatoes, corn kernels, onion slices, olive oil, bacon, and remaining lemon juice.
- Rub 1 side of each bread slice lightly with garlic. Spread about 1/2 Tbsp. mayonnaise on each bread slice; top with avocado slices and shrimp mixture. Sprinkle with chopped dill, and serve with arugula mixture.
OPEN-FACED SANDWICH RECIPES FOR EASY DINNERS
From greatist.com
Estimated Reading Time 3 mins
- Avocado and Heirloom Tomato Sandwich. Fresh heirloom tomatoes could make any veggie hater a believer. Slather some avocado on seeded bread, top with juicy sliced tomatoes and fresh basil, and drizzle a balsamic reduction over top.
- Open-Faced Breakfast Sandwich. Keep this recipe in your back pocket for the next time you want breakfast for dinner (a.k.a. always). Guac and bacon were meant to be under a runny, sunny-side up egg, and the whole thing can be made in 15 minutes.
- Blackened Salmon Sandwich. Salmon is a fun alternative to classic chicken or turkey sandwiches, and takes just a few minutes to get nice and blackened on the stove.
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- Tuna Spinach Salad Sandwich. This might ACTUALLY be the easiest dinner ever. Mix up canned tuna, Greek yogurt, mozzarella, spinach, tomato, and lemon juice, and season with salt and pepper.
- Grilled Chicken Caprese Sandwich. We’ll never get tired of the mozzarella-tomato-basil combo. Use leftover grilled chicken if you have it to speed things up, then drizzle with balsamic vinegar to get the classic flavor you know and love.
- Egg, Avocado, and Radish Sandwich. Toast rye bread, then slice an avocado, a hard-boiled egg, and a few radishes. Layer it all together over the crispy bed, and boom—a colorful, filling dinner is ready in about six minutes.
- Turmeric Tofu Open-Faced Sandwich. Vegans should be in on the sandwich fun too. Bake turmeric tofu in 10-minute increments until it’s as crispy as you’d like, then add it to a slice of bread with vegan mayo, lettuce, shredded carrots, and avocado.
- BBQ Hummus Tuna Sandwich. This recipe is a magical combination of ingredients you probably have in your kitchen at all times. Mix tuna with hummus and barbecue sauce, season with pepper, then add to whole-grain toast with red onion and avocado.
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- Heat a cast iron grill pan over medium high heat. Butter both sides of each slice of sourdough bread. Grill on each side and set aside.
- Drain excess moisture from crab meat and place crab meat in a bowl. Add Tillamook white cheddar cheese, Tillamook medium cheddar cheese, mayonnaise, green onion and 4 halves of the roasted tomatillo. Gently fold together.
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