Openfacedhamsandwiches Food

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OPEN-FACED MINI SANDWICHES



Open-Faced Mini Sandwiches image

Thin sliced bread cut into circles sets the stage for these delectably cute sandwiches!

Number Of Ingredients 3

Thinly sliced bread
1/2 tbsp (7 mL) cream cheese or mayonnaise
1/8 tsp (2 mL) All-Purpose Dill Mix

Steps:

  • Cut bread slices with 2 1/2-in. (6 cm) Biscuit Cutter. Spread on a mix of either cream cheese OR mayonnaise and All-Purpose Dill Mix, then add one of these yummy topping combinations, or try them all!

OPEN FACED HAM SANDWICHES



Open Faced Ham Sandwiches image

I have had this recipe for years and it is wonderful for lunch or a light supper. It's a great way to use up leftover ham. Enjoy!

Provided by MamaJ

Categories     Lunch/Snacks

Time 18m

Yield 8 sandwiches, 4-8 serving(s)

Number Of Ingredients 10

8 ounces cream cheese, softened
1/2 cup butter, softened
1/2 cup parmesan cheese, grated
1 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon garlic powder
4 English muffins, split and toasted
8 slices ham
8 slices tomatoes
1 tablespoon parsley, minced

Steps:

  • Combine cream cheese and butter; stir until smooth.
  • Stir in cheese, paprika, oregano, and garlic.
  • Spread 2/3 mixture on muffin halves.
  • Top with ham (cut or folded to fit muffin) and slice of tomato.
  • Spoon remaining cheese mixture on the center of each tomato slice.
  • Place on baking shet and broil until golden brown.
  • Garnish with parsley.

Nutrition Facts : Calories 591.5, Fat 47.2, SaturatedFat 28.1, Cholesterol 134.5, Sodium 785.6, Carbohydrate 30.2, Fiber 2.8, Sugar 5.1, Protein 14

OPEN-FACED STEAK SANDWICH



Open-Faced Steak Sandwich image

Provided by Food Network

Categories     main-dish

Time 18h40m

Yield 4 servings

Number Of Ingredients 12

2 to 3 tablespoons dried oregano
2 to 3 tablespoons granulated garlic
2 to 3 tablespoons kosher salt
2 to 3 tablespoons dried parsley
1 to 2 tablespoons dried basil
4 cups vegetable oil
24 ounces rib eye, cut into bite-size cubes
Butter, for bread
French bread, sliced
1 red pepper, seeded and sliced
1 green pepper, seeded and sliced
Toppings: sliced mushrooms, sliced onions and provolone cheese

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.

OPEN-FACED FINGER SANDWICHES



Open-Faced Finger Sandwiches image

Provided by Giada De Laurentiis

Categories     appetizer

Time 35m

Yield 18 finger sandwiches

Number Of Ingredients 16

9 thin slices whole-grain bread
3 tablespoons ricotta
1 teaspoon extra-virgin olive oil
1/2 teaspoon lemon zest (1/2 lemon)
Pinch kosher salt
3 thin slices prosciutto San Daniele, halved lengthwise
12 leaves baby arugula
1/2 avocado, thinly sliced
2 teaspoons toasted quinoa (see Cook's Note)
1/4 teaspoon flaky sea salt
1/8 teaspoon chile flakes
1 tablespoon extra-virgin olive oil
2 tablespoon creme fraiche
2 teaspoons capers, chopped
3 slices smoked wild salmon, halved
Twelve 1-inch pieces fresh chives

Steps:

  • Toast the bread. Trim the crusts. Halve the slices into 1 1/2-by-3-inch pieces.
  • For the prosciutto and ricotta: In a small bowl, mix together the ricotta, olive oil, lemon zest and salt. Spread the mixture on 6 pieces of bread. Ribbon a piece of prosciutto on top and garnish with 2 arugula leaves.
  • For the avocado: Place 2 slices of avocado on 6 pieces of bread. Sprinkle evenly with the quinoa, sea salt and chile flakes.
  • For the smoked salmon: In a small bowl, mix together the creme fraiche and capers. Spread evenly over the remaining 6 pieces of bread. Ribbon a piece of salmon over the top and garnish with 1 or 2 batons of chive.

OPEN FACE SANDWICHES



Open Face Sandwiches image

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

7 large eggs
1/4 cup mayonnaise, plus more for spreading
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 slices sandwich bread
Sliced ham, lettuce, sliced olives, peas, bell pepper, cherry tomatoes, pickles, and grated carrot, for toppings

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.

OPEN-FACED BEEF SANDWICHES



Open-Faced Beef Sandwiches image

"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

1/2 cup chopped onion
1/2 teaspoon minced garlic
1 tablespoon butter
1 pound thinly sliced deli roast beef
1 jar (12 ounces) beef gravy
6 slices Italian bread (1 inch thick), toasted
1 tablespoon prepared horseradish
6 slices provolone cheese

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 :

LOADED OPEN SANDWICHES



Loaded open sandwiches image

Keep the kids happy over the summer holidays with a patisserie-style afternoon tea complete with these easy open sandwiches featuring a variety of toppings

Provided by Lulu Grimes

Categories     Afternoon tea, Buffet, Lunch

Time 20m

Yield Makes 20-24 small sandwiches

Number Of Ingredients 10

12 small slices rye bread or 6 slices thin, firm bread
softened butter , for spreading
6 tbsp mayonnaise
2 tsp cucumber relish or piccalilli
2 slices ham , shredded
2 tbsp cream cheese
¼ cucumber , halved, peeled and thinly sliced
2 boiled eggs , halved and sliced
100g frozen north Atlantic prawns , defrosted
sliced radishes , dill sprigs and cress, to garnish

Steps:

  • Trim the crusts from the bread if you like and cut each slice into smaller pieces. Spread each slice with butter and lay out on a board.
  • Mix 2 tbsp mayonnaise with the cucumber relish and spread over a quarter of the buttered bread slices. Arrange the ham and the radishes over the top. Spread the cream cheese over another quarter and arrange the cucumber and dill on top. Mash the egg with 2 tbsp mayonnaise and spread over another quarter, then top with the cress. Mix the prawns with the remaining mayonnaise and spoon over the remaining bread slices, then grind over a little black pepper. Add a garnish of dill, if you like.

Nutrition Facts : Calories 120 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium

OPEN "FACE" EGG SALAD SANDWICHES



Open

To make faces, use lettuce, olives, peas, bell pepper, cherry tomatoes, pickles, celery, and grated carrot for facial features in this open "face" egg salad sandwich.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes 4

Number Of Ingredients 5

7 eggs
1/4 cup mayonnaise
2 teaspoons mustard
1/2 teaspoon each salt and ground pepper
1 slice ham

Steps:

  • In a medium saucepan, cover 7 eggs with water. Bring to a boil; cook, uncovered, 2 minutes. Cover and remove from heat; let stand 10 minutes. Place eggs in bowl under cold running water until cool. Peel eggs.
  • Slice 2 eggs with an egg slicer or a knife. Set aside 8 of the slices for eyes. Place remaining pieces in a bowl; add unsliced eggs. Mash with a fork. Add mayonnaise, mustard, and salt and ground pepper; stir to combine.
  • Spread a thin layer of mayonnaise over each of 4 slices of bread; cover with egg salad or 1 slice ham. Make faces, using egg slices, egg salad, and suggested toppings, as desired. Serve immediately.

OPEN-FACED PIZZA SANDWICHES



Open-Faced Pizza Sandwiches image

This tasty pizza is a hit with my grandchildren. What could be easier for Saturday lunch? It took me longer to write the recipe down than it does to fix it! -Dorothy Eriksen, Salem, Oregon

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 7

1/4 cup butter, softened
6 slices white bread
1 can (15 ounces) vegetarian chili, warmed
1/2 teaspoon garlic salt
3/4 cup pizza sauce
1 cup shredded part-skim mozzarella cheese
1 teaspoon Italian seasoning

Steps:

  • Butter bread on both sides. On a greased griddle, toast bread on 1 side until lightly browned. Turn; spoon about 1/4 cup chili on each slice. Sprinkle with garlic salt. , Top each with 2 tablespoons pizza sauce and about 2 tablespoons cheese. Sprinkle with Italian seasoning. Cook until bottom is golden brown and cheese is melted.

Nutrition Facts : Calories 293 calories, Fat 17g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 946mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein.

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