OPEN-FACED MINI SANDWICHES
Thin sliced bread cut into circles sets the stage for these delectably cute sandwiches!
Number Of Ingredients 3
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
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
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
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
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 18 finger sandwiches
Number Of Ingredients 16
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
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.
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 :
LOADED OPEN SANDWICHES
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
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
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
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
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
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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