OPEN-FACE LAMB SANDWICHES
Our version of a French dip, which is an open-face roast beef sandwich, uses leftover grilled lamb. The meat is served warm on thick country bread.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In a large skillet, heat oil over medium heat. Add onions, garlic, fennel seeds (if using), and 2 tablespoons water; season generously with salt and pepper. Cover, and cook, stirring occasionally, until onions are caramelized, 25 to 30 minutes.
- Raise heat to high; add vinegar and 2/3 cup water. Boil, scraping up browned bits from bottom of skillet, until liquid is slightly reduced, 2 to 3 minutes. Drain onions in a sieve set over a bowl, reserving liquid.
- Arrange bread slices on a baking sheet. Top each slice with lamb and onions, and drizzle with oil. Bake until heated through, about 5 minutes. Serve immediately, with reserved liquid spooned over top.
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 MEATBALL SANDWICHES
My husband and I love meatball subs, so I tried to come up with a different version that's easy to make after a hard day," Karen Barthel relates from North Canton, Ohio. "The meatballs freeze well, too."
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first nine ingredients. Crumble turkey over mixture and mix well. Shape into 1-in. meatballs. In a large skillet coated with cooking spray, brown meatballs in batches; drain. , Place meatballs in a large saucepan. Add the pasta sauce; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat is no longer pink. , Spoon meatballs and sauce onto bun halves; sprinkle with mozzarella cheese and Parmesan cheese if desired.
Nutrition Facts : Calories 275 calories, Fat 10g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 542mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges
OPEN-FACE LAMB BURGERS WITH MINT YOGURT SAUCE
Steps:
- Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
- While grill heats, whisk together yogurt, minced mint, lemon juice, and salt to taste. Mince 1 half of garlic clove and whisk into yogurt sauce.
- Mix lamb, parsley, onion, salt, pepper, and allspice with your hands in a bowl until just combined (do not overwork mixture or patties will be tough). Form into 4 (4 1/2-inch) patties (1/2 inch thick).
- Brush both sides of bread slices with 2 tablespoons oil (total for all slices) and grill, covered only if using a gas grill, turning over once, until golden, 1 to 2 minutes total. Rub 1 side of each toast with cut side of remaining garlic and season with salt.
- Grill patties on lightly oiled grill rack, covered only if using a gas grill, turning over once, until browned but still slightly pink in center, 5 to 7 minutes total.
- Toss together mesclun, whole mint leaves, remaining teaspoon oil, and salt and pepper to taste. Divide lamb among toasts on plates, then spoon sauce over and top with greens.
OPEN-FACE PORTABELLA SANDWICHES
Make and share this Open-Face Portabella Sandwiches recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 29m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat broiler.
- Combine tomato, basil and salt in a small bowl,set aside.
- Clean mushrooms, cut off stems even with caps.
- Discard stems.
- Combine vinegar and oil, gently brush mixture over the mushrooms.
- Place mushrooms on the unheated rack of the broiler pan.
- Broil mushroom 4 to 5 inches from the heat for 6 to 8 minutes or just till tender, turning once.
- Drain mushrooms on paper towels.
- Thinly slice mushrooms.
- Place bread on a baking sheet.
- Place under broiler for 2 to 3 minutes or till bread is heated through.
- To serve, top toasted bread with mushrooms slices and tomato mixture.
- If desired, top with cheese.
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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