OPEN-FACED CHICKEN SALAD MELT
Steps:
- Add the vinegar, sugar, 2 teaspoons of kosher salt and 1 cup water to a small saucepan and cook over medium-high heat until the liquid simmers and the sugar dissolves, about 5 minutes.
- Put the thinly sliced red onion in a medium bowl, add the pickling liquid and set aside.
- Shred the white and dark meat of the rotisserie chicken using two forks.
- Put the shredded chicken in a food processor and pulse until ground.
- Combine the mayonnaise, garlic powder and onion powder in a large bowl. Squeeze the juice from the 1/2 lemon into the mixture and season with salt and pepper.
- Stir in the ground chicken and diced celery. Trust your taste buds and add more spices, salt, pepper or lemon juice, if needed.
- Preheat the broiler.
- Halve the ciabatta rolls with a serrated knife and put them on a baking sheet. Brush both sides of the bread with the olive oil and cook until golden brown, 3 to 5 minutes.
- Remove the ciabatta rolls from the broiler.
- Evenly divide the chicken salad between the rolls. Top with the grated Cheddar cheese and bake until the cheese melts, 1 to 2 minutes.
- Top the sandwiches with the pickled onions and serve.
- Enjoy.
OPEN-FACE PATTY MELTS
Who knew caramelizing onions in Italian dressing and serving them over a melty open-face burger could be so delicious? (We knew, apparently!)
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 2 servings.
Number Of Ingredients 5
Steps:
- Heat dressing in large nonstick skillet on medium-high heat. Add onions; cook 2 min. Stir onions and move to one side of skillet.
- Add patties to other side of skillet; cook on medium heat 10 min. or until burgers are done (160ºF), flipping burgers and stirring onions after 5 min.
- Top burgers with VELVEETA; cover. Cook 1 to 1-1/2 min. or until VELVEETA is melted; place on toast slices. Top with onions.
Nutrition Facts : Calories 440, Fat 24 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 90 mg, Sodium 1000 mg, Carbohydrate 25 g, Fiber 3 g, Sugar 7 g, Protein 30 g
OPEN-FACE BBQ CHICKEN MELTS
Open-face sandwiches deliver more flavor and more melty cheese. (No top bread getting in the way!) You can feed a crowd with these sandwiches, just like my grandma did with her eight kids!
Provided by Gabriela Rodiles
Categories main-dish
Time 30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F.
- Spread both sides of each slice of bread with 1/2 cup of the mayonnaise, dividing evenly, and place on a baking sheet. Sprinkle with 1/2 teaspoon salt and a few grinds of black pepper and bake until the bread is crispy and the mayonnaise is starting to bubble up and turn a light golden brown, about 11 minutes.
- Meanwhile, whisk the ketchup, mustard, 3 tablespoons of the honey, 2 tablespoons of the vinegar, the Worcestershire sauce, 1 teaspoon of the hot sauce, 1/2 teaspoon salt and a generous amount of pepper (10 to 15 grinds) together in a medium bowl until smooth. Reserve 1/4 cup sauce, then fold the chicken into the remaining sauce in bowl and toss to coat well.
- Top each piece of bread with a heaping 1/4 cup chicken mixture and about 1/4 cup shredded cheese. Return to the oven and bake until the cheese is melted, chicken is heated through and bread has turned golden brown, 7 to 8 minutes.
- Meanwhile, combine the red and green cabbage with the remaining 2 tablespoons mayonnaise, 2 tablespoons vinegar, 1 tablespoon honey and 1 teaspoon hot sauce in another medium bowl. Add 1/2 teaspoon salt and a few grinds of black pepper and toss until cabbage is evenly coated.
- Drizzle the reserved sauce over the sandwiches and serve with the cabbage slaw and a dill pickle.
HAM SALAD MELTS
Wondering what to do with left-over ham? I came up with this because I love tuna melts, and thought "what the heck," why not a melt with ham? I serve this with coleslaw or spinach salad with honey mustard bacon dressing.
Provided by CookinCowgirl
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix the salad ingredients together in a bowl.
- Make four sandwiches with the bread, lettuce, tomatoes, and cheese.
- Heat a skillet over medium low setting.
- Cook the sandwiches in the butter or oil until browned on both sides and the cheese is melted.
- Cut in halves and serve.
Nutrition Facts : Calories 378.9, Fat 24.1, SaturatedFat 8.6, Cholesterol 68.3, Sodium 647.4, Carbohydrate 22.1, Fiber 0.9, Sugar 4.2, Protein 18.4
OPEN FACE HAM SALAD MELTS
Steps:
- Preheat your broiler. In a food processor pulse the ham cubes 5 times. Then add the pickles and pulse until they are the consistency of coarse meal (about 5 more times).
- In a medium sized bowl combine the ham/pickle mixture, mayonnaise, garlic powder, and pickle juice.
- Place bread slices on a baking sheet. Divide the ham mixture equally between the four slices of bread. Place a slice of Swiss cheese on each slice of bread and sprinkle with paprika if desired.
- Broil on the top rack for 5 minutes (checking after 3 minutes) or until cheese is melted and bubbling. Serve immediately.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BLACK FOREST HAM AND BRIE OPEN FACED MELTS
This is another one of my little sandwich favorites. I haven't made it for a long time and its making me hungry!
Provided by Melanie B.
Categories Lunch/Snacks
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Spread Blackberry Preserves in each of the bread pieces. Layer ham and Brie on top. Season lightly with some salt and pepper.
- Broil for about 4-5 minutes until cheese is melted.
- Cut into pieces and serve.
Nutrition Facts : Calories 740.7, Fat 28.9, SaturatedFat 13.9, Cholesterol 121.4, Sodium 2533.7, Carbohydrate 77.2, Fiber 5.1, Sugar 10.2, Protein 40.7
HOT HAM & SWISS OPEN-FACE SANDWICH
Got some fresh asparagus? Roast it in the oven until it's crisp-tender and lightly browned-then add it to this yummy open-face ham and cheese sandwich.
Provided by My Food and Family
Categories Home
Time 15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 450ºF.
- Toss asparagus with dressing; place in single layer on baking sheet sprayed with cooking spray. Bake 8 min. or until crisp-tender and lightly browned.
- Spread bread slices with mustard. Place in single layer on another baking sheet; top with ham, asparagus and cheese.
- Bake 2 min. or until cheese is melted.
Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 14 g
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