Open Face Sardine And Egg Sandwich Food

OPEN-FACE STEAK AND ONION SANDWICHES

Steps:

• Melt 2 tablespoons butter in a large pot over medium heat. Add the onions, 2 tablespoons water and a big pinch of salt. Cook, stirring occasionally and adding 1 more tablespoon water if needed, until the onions are caramelized, 15 to 20 minutes. Stir in 2 more tablespoons water and 1 tablespoon Worcestershire sauce. Slowly add the cheese, stirring to melt. Cover and keep warm.
• Meanwhile, combine the ketchup, mustard, steak sauce, mayonnaise, remaining 2 teaspoons Worcestershire sauce and a few grinds of pepper in a small bowl.
• Heat a large cast-iron skillet over high heat. Season the steak generously with salt and pepper. Add to the skillet and cook until well browned, about 3 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes.
• Toast the bread and spread with the remaining 1 tablespoon butter; divide among plates. Thinly slice the steak and pile on top of the bread. Drizzle with all but 2 tablespoons of the ketchup mixture and scatter the onions on top.
• Toss the reserved ketchup mixture with the watercress; season with salt and pepper. Serve with the sandwiches.

OPEN-FACE SARDINE AND EGG SANDWICH

Steps:

• Slice the eggs.
• Spread the sardines on one side of the bread.
• Spread the egg slices on the other side of the spread.
• Sprinkle dill on top to serve.

OPEN-FACE SARDINE SANDWICHES

Steps:

• Combine the crème fraîche and mustard, then spread on 1 side of each slice of bread. Top each bread slice with some cucumber slices, bibb lettuce, sardine fillets drizzled with oil from the tin and a few red onion rings. Sprinkle with flaky salt and chopped dill.

OPEN FACE SANDWICHES

Steps:

• Make egg salad: In a medium saucepan, cover eggs with water. Bring to a boil; cook, uncovered, 2 minutes. Cover pan, and remove from heat; let stand 10 minutes. Hold eggs under cold running water to stop the cooking. Peel eggs.
• Slice 2 eggs with a knife or an egg slicer. Set aside eight of the slices for eyes, and place remaining pieces in a bowl. Add unsliced eggs to bowl, and mash with a fork. Add mayonnaise, mustard, salt, and pepper; stir to combine.
• Spread a thin layer of mayonnaise over each slice of bread. Cover bread with egg salad, or layer on sliced ham. Make faces using the egg-yolk slices, egg salad, and the remaining toppings, as desired. Serve immediately.

OPEN-FACED EGG SANDWICHES

Steps:

• Heat a small skillet coated with cooking spray over medium-high heat. Whisk the egg whites, eggs and cheese; add to skillet. Cook and stir until set., Spread butter over toast; top with egg mixture. Sprinkle with rosemary and pepper. Serve immediately.