OPEN FACE CHILI DOG
Made with 'second day chili' (everyone knows chili is best the second day) this is a delicious way to eat a chili dog in a new way! When I was a child we used to make hotdogs this way from time to time (especially when there were no hotdog buns in the house but we had hamburger buns) and I discovered one day that it is a perfect platform for a heaping helping of chili! Eaten with a fork, this is one chilidog that attempts to step onto the good china :)
Provided by gastroparesis
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Take the raw hotdogs and slice 2/3 of the way through every half an inch (not lengthwise but as if you were cutting it up and not cutting all the way through).
- Place hotdogs in pot and cook per directions on package, as they cook they will curl into circles.
- Re-heat chili.
- Place the now circular hotdogs on the bottom hamburger buns, fill the center with chili to overflowing.
- Sprinkle with cheese and onions, then place top bun upside down on top of the chili, top with a little more chili and cheese and enjoy!
Nutrition Facts : Calories 417.4, Fat 22.2, SaturatedFat 8.7, Cholesterol 45.6, Sodium 1387.5, Carbohydrate 39.7, Fiber 6.7, Sugar 6.5, Protein 16.6
HOT OPEN-FACE ROAST BEEF SANDWICHES
Provided by Food Network Kitchen
Time 48m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Microwave the potatoes on high until soft, about 20 minutes. Using a fork, mash the potatoes in a bowl with 2 tablespoons butter. Add the milk and mash; season with salt and pepper. Preheat the broiler.
- Meanwhile, melt the remaining 2 tablespoons butter in a skillet over high heat. Add the onion and cook until soft, about 4 minutes. Stir in the flour and cook until slightly brown. Gradually whisk in the chicken broth until smooth. Whisk in the Worcestershire sauce and simmer until thick, about 3 minutes.
- Toast the bread under the broiler, about 1 minute. Spread the mustard and horseradish on toasts; place each on a plate. Pour some gravy over the toast; top with the roast beef, more gravy, watercress and parsley. Season with salt and pepper. Serve the sandwiches with the potatoes.
OPEN-FACE HOT DOGS
Make and share this Open-Face Hot Dogs recipe from Food.com.
Provided by lazyme
Categories Lunch/Snacks
Time 20m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Cut two slits, lengthwise, into each hot dog, being careful not to cut completely through.
- Combine cheese, pickle relish, and mayonnaise.
- Pack cheese mixture into hot dog slits.
- Spread mustard on bottom half of each hot dog roll.
- Top with hot dogs.
- Place these and top of hot dog rolls in pan.
- Bake in 400° oven 10 minutes, or until cheese is melted.
Nutrition Facts : Calories 862, Fat 48.4, SaturatedFat 20.5, Cholesterol 94.1, Sodium 2212, Carbohydrate 73.6, Fiber 3.1, Sugar 11.8, Protein 32.4
HOT OPEN-FACED SANDWICH
I used to get this all the time at a nearby coffee shop when I was in college, and it's still a favorite lunch. At home, I generally use whole wheat instead of the original white bread, mustard instead of mayonnaise and a slice of processed cheddar cheese instead of American. Tastes great either way. Really be generous with the pepper!
Provided by echo echo
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Spread mayo on the bread.
- In sequence, place on the bread the ham, cheese& tomato.
- Generously shake pepper over all.
- Place under broiler until cheese starts to melt.
Nutrition Facts : Calories 253, Fat 15.3, SaturatedFat 5.7, Cholesterol 32.1, Sodium 742.6, Carbohydrate 19.1, Fiber 0.8, Sugar 2.5, Protein 9.8
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