OPEN-FACED TOMATO GRILLED CHEESE
Provided by Food Network Kitchen
Time 20m
Yield 6-8 servings
Number Of Ingredients 8
Steps:
- Preheat a grill to medium high. Combine the olive oil, oregano, red pepper flakes and a pinch of salt in a small bowl. Brush the cut sides of the baguette with some of the flavored oil. Grill cut-side down until toasted, about 4 minutes.
- Rub the grilled sides of the baguette with the garlic. Top with the tomato slices, season with salt and cover with the provolone. Grill, covered, until the cheese melts, 3 to 5 minutes. Drizzle with the remaining flavored oil and season with salt. Cut into pieces.
OPEN-FACE PESTO TOMATO SANDWICH
Top this tomato sandwich recipe with pesto and cheese for a fun lunchtime option! Enjoy this Open-Face Pesto Tomato Sandwich recipe during the week!
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat broiler.
- Place bread halves, cut sides up, on baking sheet; spread with dressing. Top with tomatoes and cheese.
- Broil, 4 inches from heat, 2 min. or until tomatoes are heated through and cheese is melted.
- Top with pesto. Cut each sandwich in half to serve.
Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 10 g
OPEN-FACED EGGPLANT AND TOMATO SANDWICHES
When cooked correctly, eggplant is tender and meaty which makes it a perfect meat substitute. I made the eggplant two ways (baked and sautéed) because I was curious and I included tutorials for both. These were so satisfying!
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 30m
Number Of Ingredients 15
Steps:
- Preheat Oven to 450˚F. Line a large cookie sheet with parchment paper. Place rack in the middle of your oven.
- Season each eggplant on both sides lightly with sea salt and pepper. Brush both sides generously with extra light olive oil.
- Bake at 450˚F for 12-15 min or until the slices are soft and browning on the bottom. Remove the eggplant from the oven and set aside to cool.
- Cut eggplant into 1/2-inch slices and sprinkle each side evenly with sea salt and pepper.
- Set up your dipping station: pour flour in a flat bottomed dish. In a separate flat bottomed bowl, use a fork to beat your two eggs (this is your egg wash).
- Heat a large, heavy-bottomed skillet over medium/high heat. Fill it with 1/4" oil and let the oil heat up before adding anything to the pan.
- Dip both sides of your eggplant into flour, then dip it into the beaten eggs (the egg keeps the eggplant from soaking up oil).
- Saute your eggplant in batches. Use a spatula to slide them into the hot oil and fry until golden brown on both sides (about 3-4 minutes per side), turning once. Drain eggplant on paper towels. Add more oil if necessary until finished sautéing.
- In a small bowl, combine 4 Tbsp Mayo and press in 1 garlic clove. Mix well and set aside.
- Toast the cut side of each chiabatta sandwich roll until golden brown. Remove from pan and once it has cooled down a bit, spread about 1 Tbsp of garlicky mayo on the toasted side, top with 2 slices of eggplant followed by a slice or two of tomato.
- Cover with whatever toppings you like. I had basil in my yard so I used that and it was super tasty. The basil added an amazing freshness to this
- luscious thing I call an open face sandwich. Enjoy!
OPEN-FACED GRILLED CHEESE AND TOMATO SANDWICH
Eli Zabar, owner of The Vinegar Factory in New York City, believes that with only a few fresh ingredients, you can achieve a full-flavored sandwich. This is one of Eli's favorite recipes.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 3 open-faced sandwiches
Number Of Ingredients 4
Steps:
- Toast the bread rounds in a toaster oven.
- Place cheddar cheese on top of bread rounds. Toast them in oven until cheese has melted.
- Top cheese with tomato slices. Season with salt and pepper to taste.
OPEN-FACED EGG AND TOMATO SANDWICH
Thick slices of tomato give this healthy breakfast a hint of sweetness.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 10m
Number Of Ingredients 6
Steps:
- Top each muffin half with tomato; set aside. In a small nonstick skillet, heat oil over medium-low. Gently crack eggs into skillet; cook until whites are almost set, 1 to 2 minutes.
- Top each egg with a slice of cheese; cover skillet for 1 minute. Slide one egg onto each muffin; season with salt and pepper.
Nutrition Facts : Calories 218 g, Fat 13 g, Fiber 2 g, Protein 13 g
MY FAVORITE OPEN-FACED TOMATO SANDWICH
This is my favorite way to eat tomatoes, developed accidentally by my brother-in-law on a "empty cupboard" day. I've been addicted ever since! It's a great simple lunch or snack.
Provided by BoxerRebellion
Categories Lunch/Snacks
Time 15m
Yield 4 sandwiches, 2 serving(s)
Number Of Ingredients 5
Steps:
- Spread butter, margarine, or Pam on both sides of each piece of bread.
- Grill on a cast iron skillet, non-stick pan, or whatever it takes to get them toasted. (You can toast them in a toaster and then butter them, but I've found that makes them a little soggy.).
- In the meantime, slice each tomato into 8 slices.
- When the bread is toasted on both sides, spread Boursin or goat cheese on one side of the bread.
- Top each bread slice with four tomatoes.
- Sprinkle each sandwich with kosher salt to taste.
Nutrition Facts : Calories 144.2, Fat 1.8, SaturatedFat 0.4, Sodium 343.6, Carbohydrate 27.7, Fiber 1.9, Sugar 3.8, Protein 4.4
OPEN FACE TOMATO SANDWICH
Make and share this Open Face Tomato Sandwich recipe from Food.com.
Provided by True Texas
Categories Lunch/Snacks
Time 20m
Yield 9 serving(s)
Number Of Ingredients 7
Steps:
- Cut bread in small round or daisy shapes, about 3 per slice of bread, wrap in plastic and set aside.
- Slice tomatoes thinly, discarding ends. Stir curry powder into mayonnaise.
- Spread a thin layer of butter on each round and then spread with curry mayonnaise mixture.
- Top with one thin slice of tomato. Before serving, pipe a small rosette of cream cheese in center of tomato and garnish with small piece of parsley.
Nutrition Facts : Calories 105.5, Fat 6, SaturatedFat 1.4, Cholesterol 6.9, Sodium 181.8, Carbohydrate 11.8, Fiber 0.9, Sugar 3, Protein 1.9
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- Add the beans, olive oil and garlic to the bowl of a food processor. Process until smooth. If it won’t smooth out, add water, 1 tablespoon at a time, until it reaches a smooth consistency.
- Add in the basil and pulse until combined. Taste and season with salt / pepper to your liking (I typically add a little under ¼ teaspoon salt and a pinch of pepper). Set aside.
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- Combine all of the pesto ingredients (except the olive oil) in a food processor. Pulse a couple of times until combined, scraping down the sides as needed. Slowly add the olive oil until your desired consistency is reached - I used 1/4 cup because I wanted a chunkier pesto. Taste and adjust seasonings as needed.
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- Cut baguette down the center and into 4 equal pieces. Spray or brush with olive oil. Heat a griddle over medium-high heat. Place the olive oil side down on the pan and cook until toasted. Remove from the heat.
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- Heat the olive oil in a large pan over medium-high heat and add the bread slices. Cook in the pan until browned and crispy, for about 3 to 4 minutes and flip and let cook another few minutes. Remove from the pan and rub the bread slices with the garlic.
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