MINI OPEN FACED STEAK SANDWICHES ON GARLIC BREAD WITH AGED PROVOLONE AND PARSLEY OIL
Provided by Bobby Flay
Categories appetizer
Time 40m
Yield 12 mini sandwiches
Number Of Ingredients 16
Steps:
- Heat the grill. Mix together the butter and garlic puree and season with salt and pepper.
- Brush 1 side of the bread with a tablespoon of the butter and place on the grill, butter side down and grill until golden brown; turn over, top with the cheese and grill for 30 seconds longer or until the cheese melts.
- Place the garlic bread on a platter and top the cheese with a few thin slices of the beef and drizzle with the parsley oil.
- Remove the steak from the refrigerator 30 minutes before grilling. Heat grill to high.
- Brush steak on both sides with oil and season with salt and pepper. Place on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn over and continue grilling to medium-rare doneness. Remove from the grill and let rest 5 minutes. Slice into 1/4-inch thick slices.
- Mix together ingredients in a small bowl. Season with salt and pepper, to taste.
OPEN-FACED HOT TURKEY SANDWICHES
Sometimes life requires an open-faced turkey sandwich with gravy and mashed potatoes, alongside a glop of cranberry sauce. It is neither a Thanksgiving meal nor a Christmas one, but simply a low-fi American reminder of diners and TV dinners and blankets and comfort itself: soft meat and rich, salty gravy over tight-crumbed bread, with buttery mash and a tang of cranberry. My recipe calls for roasting buttered turkey thighs in the oven while the potatoes were cooking, skin-side down to crisp the skin and allow the fat to render into the pan, creating sticky bits of fond you'll use to build a base for gravy. Pile the sliced meat onto lightly toasted bread, drench it with gravy and serve alongside the potatoes and peas. Adding canned cranberry sauce, in this application, is no sin.
Provided by Sam Sifton
Categories sandwiches, main course
Time 1h15m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Remove turkey and butter from the refrigerator an hour or so before cooking, so that they are approaching room temperature when the turkey goes into the oven.
- Heat oven to 400. Rub turkey with butter, using your fingers to slide butter under the skin. Season the turkey with salt, pepper, sage and lemon zest.
- Place turkey thighs, skin-side down, into a cast-iron skillet or medium-size oven-safe gratin pan, and roast in the oven for 30 minutes. Turn turkey thighs over, add the wine to the pan or skillet and continue roasting for another 30 minutes or so, basting occasionally, until the turkey is cooked through, golden and crisp, and an instant-read thermometer inserted in the turkey's thickest part reads in the neighborhood of 165 degrees. Remove turkey thighs from the pan, and allow to rest on a cutting board while you make the gravy.
- Heat the stock in a small pot. Drain off all but four tablespoons of the fat in the pan or gratin dish. Place pan or dish over low heat on the stove, and whisk the flour into it to make a roux. Stir the roux for 3 to 4 minutes, and then slowly start to add the stock to it, whisking as you do, until the mixture is smooth. Cook, continuing to stir, until the gravy has thickened, approximately 8 to 10 minutes. Add the cream, milk or half-and-half, stir and allow the gravy to thicken again, 2 to 3 minutes more. Season to taste with salt and pepper.
- To make the sandwiches, carve meat and skin from the turkey thighs, and assemble two separate piles. Toast the bread, and lay one slice on each plate. Put a pile of the meat on each piece of toast, spreading it across the surface of the bread. Absolutely drench each sandwich with the gravy, and serve alongside buttered peas, mashed potatoes and a dollop of cranberry sauce. For this application, canned cranberry sauce is, by etiquette, required.
OPEN-FACED TUNA MELT SANDWICH
To take a tuna melt from good to great, it has to have all the right components. In other words, plain mayo alone won't cut it. Here's how we do it: open-faced with crusty toasted bread, melty cheese, capers, cornichons, Dijon mustard, and plenty of seasoning. On a chilly fall day, nothing tastes better.
Provided by Thrive Market
Categories Trusted Brands: Recipes and Tips Thrive Market
Time 12m
Yield 3
Number Of Ingredients 12
Steps:
- Set the oven to broil and move the rack to the highest position.
- In a medium bowl, combine tuna, mayonnaise, mustard, red onion, capers, cornichons, lemon juice, thyme, salt, and pepper and stir thoroughly until combined. Leave the tuna in slightly large chunks, if possible.
- Arrange bread on a baking sheet and spread mayonnaise on each slice. Divide tuna salad evenly among slices, then top each with 2 slices of tomato and 1 slice of cheese.
- Broil tuna melts until cheese is golden brown and bubbling, 3 to 4 minutes. Serve warm.
Nutrition Facts : Calories 369.5 calories, Carbohydrate 13.9 g, Cholesterol 65 mg, Fat 23.2 g, Fiber 2.3 g, Protein 27.4 g, SaturatedFat 7.5 g, Sodium 723.9 mg, Sugar 2.2 g
AVOCADO OPEN-FACED SANDWICH
Provided by Valerie Bertinelli
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the ricotta mixture: Add the ricotta, capers, olive oil, lemon zest and juice, salt and some pepper to a bowl. Set aside and allow the flavors to meld.
- For the layers: Add the shallots to a bowl, cover with ice water and soak for 10 minutes prior to using.
- Add the sea salt and lemon zest to a bowl and combine with your fingers.
- To build: Top each slice of bread with some of the ricotta mixture, 2 slices avocado, 3 slices tomato and some shallots, sunflower seeds and lemon salt to finish. Cut diagonally.
OPEN-FACED RADISH SANDWICHES
Shaved paper thin and fanned out, radishes reveal their crisp white interiors. Cream cheese replaces butter in this update of a traditional tea sandwich.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 8
Number Of Ingredients 4
Steps:
- Depending on the shape of the loaf of black bread, trim the slices into small serving sizes. Spread slices with a 1/4-inch thick layer of cream cheese.
- Using a sharp knife or mandoline, slice radishes very thin. Overlap radish slices on top of the cream cheese. Sprinkle each sandwich with salt and pepper. Cover with a dampened paper towel until serving.
OPEN-FACED ROAST BEEF SANDWICH
The amounts listed are only a guideline you may adjust to taste, make certain that the cheese is always on the top, this is a great way to use up cooked roast beef or deli roast beef --- FOR PARTY APPETIZERS instead of using buns replace with small party size pumpernickle bread slices that have been toasted, follow as directed only using smaller amounts.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 9m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Set oven to broiler heat.
- Place the toasted bun halves on a baking sheet.
- Lightly spread with mayonnaise then mustard.
- Layer as follows starting with roast beef then sliced tomato, red onion, salt, pepper the sliced cheese on top.
- Broil 3-6 inches from the heat for about 2-4 minutes or until the cheese has melted and is lightly browned (keep an eye on it this will brown fast).
- Delicious!
Nutrition Facts : Calories 529.5, Fat 30.9, SaturatedFat 12.2, Cholesterol 124, Sodium 535.2, Carbohydrate 20, Fiber 1.4, Sugar 2.7, Protein 40.9
OPEN-FACED BLACK BREAD SANDWICH
Steps:
- Spread butter on each slice of bread. Top with cucumber slices, and drizzle lightly with honey.
OPEN FACED SANDWICHES/GARLIC BREAD ON PROVOLONE/PARSLEY OIL
These looked awesome and since my "gang tackling day" (when they strip & clean our rooms) I get to choose what I want to eat, yes you got it - I brought the printed recipe down and I had them prepare it! It was terrific! It's a Bobby Flay recipe from "Boy Meets Grill" Poker with the Boys, episode. (Don't forget steak must be out for 30 minutes before using!)
Provided by Manami
Categories Lunch/Snacks
Time 35m
Yield 12 mini sandwiches
Number Of Ingredients 11
Steps:
- PREPARE THE BREAD:.
- Heat the grill.
- Mix together the butter and garlic puree and season with salt and pepper.
- Brush 1 side of the bread with a tablespoon of the butter and place on the grill, butter side down and grill until golden brown; turn over, top with the cheese and grill for 30 seconds longer or until the cheese melts.
- Place the garlic bread on a platter and top the cheese with a few thin slices of the beef and drizzle with the parsley oil.
- PREPARE THE STEAK:.
- Remove the steak from the refrigerator 30 minutes before grilling.
- Heat grill to high.
- Brush steak on both sides with oil and season with salt and pepper.
- Place on the grill and cook until golden brown and slightly charred, 4 to 5 minutes.
- Turn over and continue grilling to medium-rare doneness.
- Remove from the grill and let rest 5 minutes.
- Slice into 1/4-inch thick slices.
- PREPARE THE PARSLEY OIL:.
- Prepare this when steak is out 30 min before cooking.
- Mix together ingredients in a small bowl; season with salt and pepper, to taste.
Nutrition Facts : Calories 392.2, Fat 24.3, SaturatedFat 9.5, Cholesterol 35.1, Sodium 514.7, Carbohydrate 34.1, Fiber 2, Sugar 0.3, Protein 9.4
OPEN-FACED SLICED BEEF SANDWICHES
Yield serves 2. serving size: 2 thin slices of beef on 2 slices of bread.
Number Of Ingredients 6
Steps:
- Remove the meat from the refrigerator and slice into 4 thin slices about 1 ounce each. Return the remaining meat to the refrigerator.
- Prepare the gravy: Combine the beef stock and cornstarch in a bowl. Add salt and pepper to taste.
- Pour the gravy into a skillet and add the sliced meat. Heat the meat in the gravy over low heat for 10 minutes.
- On each of two plates, place 2 thin slices of sandwich bread. Place 1 tablespoon of gravy on each slice. Place one slice of beef on each of the 4 slices of bread. Cover with 1 to 2 more tablespoons of hot gravy.
- Serve with coleslaw on the side, if desired.
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- In a large bowl, combine the yogurt, a couple pinches of salt, a small pinch of pepper, and almost all of whichever herb.
- Toast the bread until it is deeply golden. Rub each piece with a little butter, then take the clove of garlic, if using, and rub it against each slice.
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