OPEN-FACE SALMON AND AVOCADO SANDWICHES
This is my version of smorrebrod, which is a Scandinavian open-faced sandwich, and translates to "buttered bread," so what's not to like? It can be topped with anything from cold cuts, pieces of meat or fish, cheese, spreads...all that good stuff. Mmm!
Provided by Molly Yeh
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Melt a thin layer of butter in a skillet over medium heat, then add the bread and toast on both sides until golden, 2 to 4 minutes per side. Combine the sour cream, preserved lemon and a few turns of pepper in a small bowl.
- To assemble, dollop the preserved lemon sour cream all over the bread, then top with slices of avocado. Season the avocado with salt. Nestle in the slices of salmon, radishes and cornichons. Top with black pepper and crushed red pepper, if using. Sprinkle with the chives or dill and sesame seeds, then serve with the lemon wedges. Enjoy!
AVOCADO OPEN-FACED SANDWICH
Provided by Valerie Bertinelli
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the ricotta mixture: Add the ricotta, capers, olive oil, lemon zest and juice, salt and some pepper to a bowl. Set aside and allow the flavors to meld.
- For the layers: Add the shallots to a bowl, cover with ice water and soak for 10 minutes prior to using.
- Add the sea salt and lemon zest to a bowl and combine with your fingers.
- To build: Top each slice of bread with some of the ricotta mixture, 2 slices avocado, 3 slices tomato and some shallots, sunflower seeds and lemon salt to finish. Cut diagonally.
OPEN FACED AVOCADO SANDWICHES
Provided by Food Network
Time 10m
Yield 4 sandwiches
Number Of Ingredients 10
Steps:
- Make vinaigrette: In a medium bowl, with a whisk, beat together 1/2 tablespoon balsamic vinegar, mustard, salt, pepper. Add 1/2 tablespoon olive oil and beat until emulsified. Add the other 1/2 tablespoon of vinegar and 1 more tablespoon of olive oil and beat until emulsified. Top the mixture with the remaining 1 1/2 tablespoons of olive oil. Add the garlic clove. Refrigerate until ready to use.
- On 1 slice each of bread layer sliced avocado and tomato. Drizzle the vinaigrette over sandwiches. Top with a sprig of cilantro.
TUNA AVOCADO OPEN-FACED SANDWICHES WITH CRUNCHY SLAW AND FIVE-SPICE ORANGES
Try adding spices to fruit to mix things up a little bit. We add five-spice to the orange to compliment the flavor and slightly transform it, giving it a warm, spicy taste.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Whisk together 2 tablespoons of the vinegar, the almonds, 1 teaspoon soy sauce, the ginger, honey, half of the scallions and some pepper. Toss with the coleslaw mix and set aside.
- Mix together the remaining scallions, vinegar and soy sauce, the mayonnaise, sesame oil, tuna and some pepper. Divide evenly among the slices of bread. Cut the avocado into thin slices, and fan a quarter of avocado across each sandwich. Garnish with the sprouts. Drizzle lightly with vinegar and sprinkle with pepper.
- Toss the oranges with the five-spice. Divide the sandwiches, slaw and oranges evenly among four plates. Serve with milk.
Nutrition Facts : Calories 440 calorie, Fat 19 grams, SaturatedFat 4.5 grams, Cholesterol 50 milligrams, Sodium 490 milligrams, Carbohydrate 43 grams, Fiber 9 grams, Protein 27 grams, Sugar 22 grams
OPEN-FACED SANDWICH
This upgraded avocado toast is great for lunch or a snack. Layering vegan mayo, mashed avocado and hummus together makes it extra delicious.
Provided by Food Network
Time 10m
Yield 1 serving
Number Of Ingredients 9
Steps:
- To assemble, first spread a layer of mayonnaise on top of the toasted bread.
- Halve the avocado and scoop the flesh out of one half, using a tablespoon to ease it out. Place it on the toast and mash flat using a fork.
- Now spread on a layer of hummus on top of the smashed avocado.
- Arrange the lettuce on top, followed by the tomato slices. Sprinkle over the capers.
- Now add a light squeeze of fresh lemon juice and a small pinch of salt.
- Cut the sandwich in half and then it's ready to devour.
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 FACED EGGPLANT-AVOCADO SANDWICH
I had eggplant, avocados, and mint in my fridge. I wanted to make guacamole, but didn't have a lot of the ingredients. So I experimented in true college student fashion.
Provided by College Munchie
Categories Lunch/Snacks
Time 20m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 10
Steps:
- Slice the eggplant into 1/4 inch slices and lightly spread olive oil on both sides of each slice.
- Toast the slices of eggplant in toaster oven (Or you could bake in oven for ~8 minutes at 350 degrees).
- Set aside to cool slightly.
- Coarsely mash avocados in a bowl.
- Add garlic, lime juice, salt, pepper, mint, and cilantro. Mix well.
- Place eggplant slices on bread (covering the bread) and spread the avocado spread generously on top of the eggplant.
Nutrition Facts : Calories 345.4, Fat 25.3, SaturatedFat 3.7, Sodium 260, Carbohydrate 29.8, Fiber 12.7, Sugar 3.5, Protein 5.7
EGG & AVOCADO OPEN SANDWICH
Give your lunch box a moreish makeover - take the ingredients separately and assemble for a fresh and healthy midday meal
Provided by Chelsie Collins
Categories Lunch, Supper
Time 20m
Number Of Ingredients 6
Steps:
- Bring a medium pan of water to the boil. Add the eggs and cook for 8-9 mins until hard-boiled. Meanwhile, halve the avocado and scoop the flesh into a bowl. Add the lime juice, season well and mash with a fork.
- When the eggs are cooked, run under cold water for 2 mins before removing the shells. Spread the avocado on the rye bread. Slice the eggs into thin rounds and place on top of the avocado. Drizzle some chilli sauce over the eggs, scatter the cress on top and add a good grinding of black pepper.
Nutrition Facts : Calories 476 calories, Fat 31 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 19 grams protein, Sodium 1.6 milligram of sodium
AVOCADO & EGG SALAD OPEN FACED SANDWICH
When I was a kid, my mom would make open faced tuna salad, tomato with a slice of American cheese broiled on an English muffin. Since I didn't like tuna salad or tomatoes, she always made me an egg salad & cheese. My adult taste buds have evolved, and I modified the recipe for dinner tonight, and was thrilled with the result.
Provided by karen
Categories Lunch/Snacks
Time 35m
Yield 1-2 serving(s)
Number Of Ingredients 6
Steps:
- To hard boil eggs, place eggs in pot of water with the water level just slightly above the eggs. Bring water to a boil and boil for 12 minutes.
- Drain water from pot, and refill with cold water. Crack eggs by lightly tapping on the side of the sink and peel under running cold water.
- Use egg slicer to make egg slices, then turn the slices 90 degrees and slice again, mincing the eggs. If you don't have an egg slicer, you can mash with a fork.
- Combine eggs with just enough mayonnaise to get all of the eggs wet. Adjust the mayonnaise amount as needed.
- Add dash of salt to eggs and mix.
- At this point, the egg salad can be refrigerated in a sealed carton to be used for the sandwich later, or the sandwich can be made with the warm egg salad.
- To assemble, place half of the egg salad on each half of the hamburger bun or English muffin.
- Slice the avocado into small slices and place on top of egg salad.
- Cover with cheese.
- Place open faced sandwiches on a pie plate or small low sided pan.
- Broil on top rack in the oven for 5-10 minutes, until the cheese melts and the edges of the bread are lightly browned. Watch it carefully so that the bread does not burn.
- NOTE: The egg salad is best with regular mayo, not light mayo. If you are going to eat the egg salad cold instead of broiling it, the taste is much better the day after making it. Seal in a carton and refrigerate overnight for the best flavor.
AVOCADO-BACON OPEN FACED SANDWICH
Liven up lunchtime with this open faced sandwich. Crispy bacon combined with fresh avocado is a recipe for success and sets the tone for a good afternoon.
Provided by My Food and Family
Categories Home
Time 10m
Yield 2 servings, 1 open-face sandwich each
Number Of Ingredients 6
Steps:
- Spread 1 Tbsp. mayo onto toast slice.
- Top with avocados, onions and remaining mayo; sprinkle with bacon and cilantro.
- Cut in half to serve.
Nutrition Facts : Calories 380, Fat 29 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 410 mg, Carbohydrate 27 g, Fiber 8 g, Sugar 4 g, Protein 7 g
OPEN SANDWICHES - SMOKED SALMON & AVOCADO ON RYE
Some rye bread piled high with your favourite sandwich topping can be a tasty and healthy lunch, here's a few ideas
Provided by Mary Cadogan
Categories Afternoon tea, Buffet, Lunch, Main course, Snack, Supper
Time 10m
Yield 1-2
Number Of Ingredients 6
Steps:
- Mash the avocado with a little chilli paste and a squeeze of lime or lemon juice. Spoon over a slice of rye bread and top with the sliced smoked salmon and lime wedges.
- This is also good with sliced roast chicken or turkey.
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