Openfaceslicedporknmushroomsandwichwithgravy Recipes

17 BEST OPEN-FACED SANDWICHES TO TRY FOR LUNCH

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an open-faced sandwich in 30 minutes or less!

OPEN-FACE PORK SANDWICHES

Steps:

• Mix ketchup, onion, water, sugar, vinegar, Worcestershire sauce, celery seed, pepper sauce and bay leaf in 2-quart saucepan.
• Heat to boiling, simmer occasionally; reduce heat.
• Simmer 20 minutes or until thickened; remove bay leaf.
• Stir in pork; heat until hot.
• Toast English muffins.
• Spoon pork mixture over each muffin half.

OPEN-FACE SLICED PORK-N-MUSHROOM SANDWICH WITH GRAVY

Steps:

• -Preheat oven to 350.
• Salt and pepper both sides of chop. Brown pork in skillet with a little olive oil, just until brown on each side -- Don't discard the drippings in the skillet.
• Drizzle 1 tbsp of oil in the middle of a large piece of heavy-duty aluminum foil.
• Place pork chop on top of oil. Add the Italian seasoning and garlic powder.
• Pile the sliced mushrooms atop the pork. Drizzle a bit of olive oil on the mushrooms, then season with salt and pepper.
• Securely, fold sides of foil in over pork/mushrooms, and bring top pieces together, rolling down but not directly on top of mushrooms.
• Poke a few holes to allow steam to escape.
• Bake for 30 minutes.
• A few minutes before packet comes out of oven, make your gravy--add 2 tsp of flour and a pat of butter to the drippings, stirring constantly. Add the mushrooms to the gravy and toss.
• Slice the pork, into strips. Top the buttered bread with pork slices, mushrooms/gravy.
• Serve with coleslaw, tossed salad, mixed vegetables or your side dish of choice.

OPEN-FACE PORTABELLA SANDWICHES

Steps:

• Preheat broiler.
• Combine tomato, basil and salt in a small bowl,set aside.
• Clean mushrooms, cut off stems even with caps.
• Discard stems.
• Combine vinegar and oil, gently brush mixture over the mushrooms.
• Place mushrooms on the unheated rack of the broiler pan.
• Broil mushroom 4 to 5 inches from the heat for 6 to 8 minutes or just till tender, turning once.
• Drain mushrooms on paper towels.
• Thinly slice mushrooms.
• Place bread on a baking sheet.
• Place under broiler for 2 to 3 minutes or till bread is heated through.
• To serve, top toasted bread with mushrooms slices and tomato mixture.
• If desired, top with cheese.

ROUND 2 RECIPE - OPEN FACED ROASTED PORK SANDWICH

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.

OLSMORGAS (OPEN-FACE MUSHROOM AND ONION SANDWICH)

Steps:

• Melt butter in a skillet and saute the onion until wilted.
• Add mushrooms and cook until light brown and a little crisped around the edges.
• Add salt and pepper.
• Spoon mixture onto bread.
• Sprinkle with parsley.