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-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 TOMATO, MOZZARELLA AND BASIL SANDWICH
Provided by Ina Garten
Time 15m
Yield 10 to 12 servings
Number Of Ingredients 6
Steps:
- Core the tomatoes and slice each tomato and each ball of mozzarella into 1/4-inch thick slices.
- Place the sliced ciabatta loaves on a work surface, and spread each half evenly with 1/8 cup pesto. Place 4 slices of tomato and 3 slices mozzarella side by side on the top of each half loaf and sprinkle with salt and pepper. Place 4 basil leaves on top of each sandwich.
- Slice each half loaf crosswise into 4 serving portions, making sure that each piece has a slice of tomato, mozzarella and a basil leaf.
OPEN-FACE TURKEY PESTO SANDWICH
Make and share this Open-Face Turkey Pesto Sandwich recipe from Food.com.
Provided by Dan Churchill
Categories Lunch/Snacks
Time 20m
Yield 3 serving(s)
Number Of Ingredients 15
Steps:
- For the turkey mince, sauté ground turkey in a pan with olive oil, salt, cumin, and pepper for about 5-8 minutes until completely cooked through. Set aside.
- Create pesto: lightly toast walnuts in a dry skillet for 3 minutes or until just starting to become fragrant. Blitz together all ingredients for pesto except olive oil in a food processor, then slowly stream in the olive oil until a coarse paste is created.
- Toast sourdough over a lightly oiled skillet or in the oven. Assemble sandwiches with onion, tomato, arugula, turkey mince, and a drizzle of pesto.
Nutrition Facts : Calories 801.7, Fat 37.6, SaturatedFat 8.2, Cholesterol 66.9, Sodium 1349.1, Carbohydrate 79, Fiber 5.2, Sugar 5.7, Protein 39.5
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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