Open Faced Cheesy Egg Salad Sandwiches Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

17 BEST OPEN-FACED SANDWICHES TO TRY FOR LUNCH



17 Best Open-Faced Sandwiches to Try for Lunch image

These open-faced sandwiches will be your new go-to lunches! From tuna melts to hot browns to avocado toast, there are so many delicious possibilities.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 17

Open-Faced Tuna Melts
Open-Faced Chicken Salad Sandwich
Smoked Salmon Mini Bagel Sandwiches
Roasted Tomato Tartine with Homemade Ricotta
Kentucky Hot Browns
Obložené Chlebíčky - Czech Open Faced Sandwiches
Open-Faced Avocado Spread Sandwiches
Crab-and-Avocado Toasts
Open-Faced Sloppy Joes
Strawberry and Granola Open-Faced Sandwich
Grilled Avocado Caprese Crostini
Brown Butter Ramps and Oyster Mushrooms on Ricotta Crostini
10-Minute White Bean Artichoke Basil Toasts
Open-Faced Reuben Sandwiches
Open-Faced Hot Honey and Ham Grilled Cheese
Fresh Corn and Tomato Open-Faced Sandwich
Open-Faced Ham And Cheese Sandwiches

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep an open-faced sandwich in 30 minutes or less!

Nutrition Facts :

OPEN-FACED EGG SALAD TEA SANDWICHES WITH CRAB AND POPPY SEEDS ON PUMPERNICKEL



Open-Faced Egg Salad Tea Sandwiches with Crab and Poppy Seeds on Pumpernickel image

Provided by Bobby Flay

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 cup mayonnaise, plus more if needed
1/4 cup finely chopped fresh dill, plus fronds for garnish
2 tablespoons Dijon mustard
2 teaspoons white wine vinegar
1 teaspoon Spanish smoked paprika
6 ounces jumbo lump crabmeat, picked over
1 teaspoon black poppy seeds
12 eggs, hard-boiled, peeled and finely chopped
Salt and freshly ground black pepper
1/4 cup julienned radish, soaked in ice water
Pumpernickel bread, cocktail-size slices, lightly toasted and buttered

Steps:

  • Whisk together the mayonnaise, dill, mustard, vinegar and paprika in a large bowl. Add the crab, poppy seeds and eggs to the mixture and toss gently to combine. Add more mayonnaise if the mixture seems dry. Season with salt and pepper.
  • Pat the julienned radish dry. Mound the egg salad on the bread and garnish with radish and dill fronds.

OPEN-FACE EGG SALAD SANDWICHES



Open-Face Egg Salad Sandwiches image

Check out these tasty open faced egg salad sandwiches made using Bisquick® mix - a scrumptious breakfast or lunch.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 30m

Yield 4

Number Of Ingredients 13

1 cup Original Bisquick™ mix
1/2 cup milk
1 egg, slightly beaten
1 tablespoon ground mustard
1/2 teaspoon celery seed
8 hard-cooked eggs, peeled, chopped
1/4 cup mayonnaise
2 tablespoons finely chopped onion
2 tablespoons finely chopped celery
2 tablespoons finely chopped red bell pepper
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded lettuce

Steps:

  • Heat oven to 350°F. Spray 8-inch square pan with cooking spray. In large bowl, stir all bread ingredients. Spread in pan. Bake 15 to 17 minutes or until toothpick inserted in center comes out clean (top will not brown). Cool.
  • Meanwhile, in medium bowl, stir all egg salad ingredients except lettuce.
  • Cut bread into 4 squares; top each with 1/2 cup egg salad and 1/4 cup lettuce. Season with additional salt and pepper, if desired.

Nutrition Facts : Calories 420, Carbohydrate 24 g, Cholesterol 485 mg, Fat 3, Fiber 1 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 4 g, TransFat 1 g

OPEN-FACED EGG SALAD SANDWICHES



Open-Faced Egg Salad Sandwiches image

These classic Open-Faced Egg Salad Sandwiches are a filling and economical lunch.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

1/2 cup light mayonnaise
2 teaspoons Dijon mustard
1 teaspoon white-wine vinegar
8 hard-cooked eggs, peeled and roughly chopped
1 celery stalk, minced
1/4 small red onion, minced
Coarse salt and ground pepper
8 slices Italian bread, toasted
Green leaf lettuce, for serving

Steps:

  • In a medium bowl, whisk together mayonnaise, mustard, and vinegar until smooth. Add eggs, celery, and onion; season with salt and pepper, and mix to combine. To serve, top toasts with lettuce and egg salad.

OPEN FACED CHEESY EGG SALAD SANDWICHES



Open Faced Cheesy Egg Salad Sandwiches image

Found in the 1986 Sothern Living cookbook and modified a bit. We were very happily suprised with how a few little changes to egg salad can make such a difference. This is now one of my favorite dinners! Ofcoarse you could also make this for breakfast or lunch as well. Make the egg salad ahead of time and the meal is a snap. I usually just serve this with fruit or cucumber slices on the side.

Provided by Nikoma

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

6 eggs (hard boiled)
1 cup cheddar cheese
1/4 cup green onion (minced)
4 tablespoons mayonnaise or 4 tablespoons salad dressing
3 tablespoons pickle relish (well drained)
1 -2 teaspoon prepared mustard
1/4 teaspoon soy sauce
salt
pepper
4 tablespoons celery (minced)
6 slices sourdough bread
1/4 cup butter

Steps:

  • Peel and chop your eggs into a bowl, and add cheese through celery.
  • Mix well. Refrigerate until dinner or go right along.
  • Heat skillet to med/low heat.
  • Spread sourdough slices with butter and toast on both sides.
  • Remove to a baking sheet.
  • Raise oven rack to top and set oven to broil.
  • Top each slice of bread with egg salad and broil with oven door open 1-3 minutes or until cheese is melted (watch closely so bread doesn't burn).
  • You could also use english muffin halves as the original recipe called for, but personally I think the sourdough adds a little something extra!

Nutrition Facts : Calories 443.3, Fat 24.1, SaturatedFat 11.3, Cholesterol 254.2, Sodium 789.7, Carbohydrate 39.4, Fiber 2.2, Sugar 2.7, Protein 17

OPEN-FACE EGG SALAD SANDWICHES



Open-Face Egg Salad Sandwiches image

Categories     Sandwich     Egg     Onion     Quick & Easy     Lunch     Summer     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 7

4 large eggs, hard-boiled, peeled
1/4 cup chopped red onion
5 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 teaspoons chopped fresh thyme
§ cup alfalfa sprouts or radish sprouts
2 large slices multi-grain bread, toasted

Steps:

  • Place eggs in large bowl; mash coarsely with back of fork. Mix in onion, mayonnaise, mustard and thyme. Season salad with salt and pepper. Mound salad, then sprouts on bread, dividing equally.

OPEN-FACED EGG SALAD AND WATERCRESS SANDWICH



Open-Faced Egg Salad and Watercress Sandwich image

Entered for safe-keeping. Found this recipe from Saveur on the internet, and it looks like an excellent combination for tea-time sandwiches. (Or in my case, I'll wrap 2-slice sandwiches with plastic as is commonly done in Britain, and brown-bag my lunch for work.) From wikipedia: "Watercress contains significant amounts of iron, calcium and folic acid, in addition to vitamins A and C.... Many benefits from eating watercress are claimed, such as that it acts as a mild stimulant, a source of phytochemicals and antioxidants, a diuretic, an expectorant, and a digestive aid. It also appears to have cancer-suppressing properties. It is widely believed to help defend against lung cancer. In addition, watercress is a known inhibitor of the Cytochrome P450 CYP2E1, which may result in altered drug metabolism for individuals on certain medications (ex., chlorzoxazone)." Note that watercress has a shelf life of 2-3 days. For a more British version, use cress sprouts.

Provided by KateL

Categories     Lunch/Snacks

Time 32m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 9

6 eggs
1/3 cup chives, finely chopped
salt, to taste
pepper, to taste
1/3 cup mayonnaise
2 teaspoons white wine vinegar
2 teaspoons Dijon mustard
4 slices bread
1 cup garden cress or 1 cup baby mustard cress

Steps:

  • PREPARE HARD-COOKED EGGS THE FOOLPROOF WAY:.
  • Place the eggs in a large pot. Cover with cold water. Set over medium heat and cover with a lid. When it starts to boil, remove from heat and set aside for 10 minutes. Dump the warm water, and refill the pot with cold water. Let sit for 5 minutes or so, dump and refill again with cold water.
  • When cool to the touch, peel off the shells and roughly chop the eggs.
  • PREPARE EGG SALAD:.
  • In a large bowl, gently combine the eggs, chives, and salt and pepper to taste.
  • Pour on the mayonnaise, vinegar, and mustard. Gently fold together.
  • PREPARE SANDWICH:.
  • Toast the bread. (Note: this is one sandwich in which the bread is commonly de-crusted and cut into special shapes for tea-time, or the prepared sandwich may be cut into triangles.).
  • Construct the sandwich. Pile the watercress on a slice of the toasted bread, and dollop the egg salad on top.

AVOCADO & EGG SALAD OPEN FACED SANDWICH



Avocado & Egg Salad Open Faced Sandwich image

When I was a kid, my mom would make open faced tuna salad, tomato with a slice of American cheese broiled on an English muffin. Since I didn't like tuna salad or tomatoes, she always made me an egg salad & cheese. My adult taste buds have evolved, and I modified the recipe for dinner tonight, and was thrilled with the result.

Provided by karen

Categories     Lunch/Snacks

Time 35m

Yield 1-2 serving(s)

Number Of Ingredients 6

2 eggs, hard boiled
2 tablespoons mayonnaise
1 dash salt
1 hamburger bun, sliced in half (or English muffin)
1/3 avocado
3 tablespoons mozzarella cheese, shredded

Steps:

  • To hard boil eggs, place eggs in pot of water with the water level just slightly above the eggs. Bring water to a boil and boil for 12 minutes.
  • Drain water from pot, and refill with cold water. Crack eggs by lightly tapping on the side of the sink and peel under running cold water.
  • Use egg slicer to make egg slices, then turn the slices 90 degrees and slice again, mincing the eggs. If you don't have an egg slicer, you can mash with a fork.
  • Combine eggs with just enough mayonnaise to get all of the eggs wet. Adjust the mayonnaise amount as needed.
  • Add dash of salt to eggs and mix.
  • At this point, the egg salad can be refrigerated in a sealed carton to be used for the sandwich later, or the sandwich can be made with the warm egg salad.
  • To assemble, place half of the egg salad on each half of the hamburger bun or English muffin.
  • Slice the avocado into small slices and place on top of egg salad.
  • Cover with cheese.
  • Place open faced sandwiches on a pie plate or small low sided pan.
  • Broil on top rack in the oven for 5-10 minutes, until the cheese melts and the edges of the bread are lightly browned. Watch it carefully so that the bread does not burn.
  • NOTE: The egg salad is best with regular mayo, not light mayo. If you are going to eat the egg salad cold instead of broiling it, the taste is much better the day after making it. Seal in a carton and refrigerate overnight for the best flavor.

OPEN-FACED EGG SANDWICHES WITH CELERY-AND-RADISH SALAD



Open-Faced Egg Sandwiches with Celery-and-Radish Salad image

Make your vinaigrette and hard-cook your eggs in the morning for this Open-Faced Egg Sandwiches with Celery-and-Radish Salad. When you're ready for dinner, just toss the salad and assemble the sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Number Of Ingredients 11

2 teaspoons Dijon mustard
1 tablespoon white-wine vinegar
3 tablespoons extra-virgin olive oil, plus more for serving
6 celery stalks, thinly sliced
1 bunch radishes, thinly sliced
Coarse salt and ground pepper
1/2 cup Spring Herb Pesto
4 thick slices country-style bread, toasted
1/4 pound thinly sliced prosciutto (optional)
4 hard-cooked large eggs, peeled and thinly sliced
1 ounce Parmesan, shaved (1/4 cup)

Steps:

  • In a medium bowl, whisk together mustard, vinegar, and oil. Add celery and radishes, toss, and season with salt and pepper.
  • Spread pesto on bread and top with prosciutto, if using, egg, and Parmesan. Drizzle with oil, sprinkle with pepper, and serve with salad.

Nutrition Facts : Calories 495 g, Fat 36 g, Fiber 5 g, Protein 16 g, SaturatedFat 7 g

OPEN-FACED FRIED EGG SANDWICHES



Open-Faced Fried Egg Sandwiches image

Categories     Bread     Salad     Sandwich     Egg     Breakfast     Side     Dinner     Lunch     Salad Dressing

Yield Serves 4

Number Of Ingredients 17

Frisée Salad
3 tablespoons white wine vinegar
2 teaspoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon whole grain mustard
Kosher salt and freshly ground black pepper
1/4 cup extra virgin olive oil
2 cups chopped frisée
Sandwich
4 tablespoons (1/2 stick) unsalted butter
4 large eggs
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
1/4 pound country ham, sliced paper-thin
4 (1/4-inch-thick) slices sourdough bread
1/4 cup extra virgin olive oil
4 plum tomatoes, sliced in half lengthwise

Steps:

  • To make the salad dressing, whisk together the vinegar, mayonnaise, and mustards in a medium bowl and season with salt and pepper. Slowly whisk in the olive oil until emulsified.
  • For the sandwich, melt the butter in a large nonstick sauté pan over medium heat and carefully crack the eggs into the pan. Season with salt and pepper and cook until the whites are completely firm, about 2 minutes. Carefully flip the eggs over and cook for 30 seconds longer.
  • Heat the canola oil on a cast-iron griddle or pan until it begins to shimmer. Cook the ham until light golden brown, about 1 minute per side. Transfer to a plate lined with paper towels.
  • Toast the bread on the hot griddle until light golden brown, about 30 seconds per side. Remove from the griddle and brush the top sides with the olive oil and season with salt and pepper.
  • Cook the tomatoes on the hot griddle until light golden brown and just warmed through, about 20 seconds per side.
  • Top the bread slices with a few slices of the ham, an egg, and 2 tomato halves. Toss the frisée in the dressing, season with salt and pepper, and place on top.

OPEN "FACE" EGG SALAD SANDWICHES



Open

To make faces, use lettuce, olives, peas, bell pepper, cherry tomatoes, pickles, celery, and grated carrot for facial features in this open "face" egg salad sandwich.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes 4

Number Of Ingredients 5

7 eggs
1/4 cup mayonnaise
2 teaspoons mustard
1/2 teaspoon each salt and ground pepper
1 slice ham

Steps:

  • In a medium saucepan, cover 7 eggs with water. Bring to a boil; cook, uncovered, 2 minutes. Cover and remove from heat; let stand 10 minutes. Place eggs in bowl under cold running water until cool. Peel eggs.
  • Slice 2 eggs with an egg slicer or a knife. Set aside 8 of the slices for eyes. Place remaining pieces in a bowl; add unsliced eggs. Mash with a fork. Add mayonnaise, mustard, and salt and ground pepper; stir to combine.
  • Spread a thin layer of mayonnaise over each of 4 slices of bread; cover with egg salad or 1 slice ham. Make faces, using egg slices, egg salad, and suggested toppings, as desired. Serve immediately.

OPEN-FACED EGG SANDWICHES



Open-Faced Egg Sandwiches image

I always experiment with different herbs on my eggs, since I eat them every morning. This one became one of my favorites! -Valerie Belley, St. Louis, Missouri

Provided by Taste of Home

Categories     Breakfast

Time 15m

Yield 2 servings.

Number Of Ingredients 7

4 large egg whites
2 large eggs
2 tablespoons grated Parmesan cheese
2 teaspoons butter, softened
2 slices whole wheat bread, toasted
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 231 calories, Fat 11g fat (5g saturated fat), Cholesterol 226mg cholesterol, Sodium 416mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

OPEN-FACED EGG SALAD SANDWICHES



Open-Faced Egg Salad Sandwiches image

Make and share this Open-Faced Egg Salad Sandwiches recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 33m

Yield 6 serving(s)

Number Of Ingredients 11

6 hard-boiled eggs, peeled and chopped
1 cup shredded cheddar cheese
1/4 cup chopped green onion
3 tablespoons mayonnaise
2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
1/4 teaspoon Worcestershire sauce
1 dash salt
1 dash pepper
1/4 cup butter or 1/4 cup margarine, softened
6 English muffins, split

Steps:

  • Combine all ingredients except butter and muffins.
  • Spread butter on each muffin half; toast.
  • Spread about 2 T.
  • egg mixture on each muffin half; broil 3 minutes or until cheese melts.

More about "open faced cheesy egg salad sandwiches food"

OPEN-FACED EGG SALAD SANDWICHES | RECIPES | WW USA …
open-faced-egg-salad-sandwiches-recipes-ww-usa image
Web Instructions. In a medium mixing bowl, combine yogurt, scallion, mustard, lemon juice, tarragon, and salt; stir in chopped eggs. Top each piece of toast with 1/4 c arugula, 2 slices avocado and 1/3 c egg salad; garnish …
From weightwatchers.com


OPEN-FACE EGG SALAD SANDWICHES - CANADA'S FOOD GUIDE
open-face-egg-salad-sandwiches-canadas-food-guide image
Web Jan 3, 2023 Prepare the boiled eggs: Place them in a single layer in saucepan and cover about 2.5 cm (1 inch) above eggs with water. Cover and bring to a boil over high heat. Remove from heat and let stand for 15 …
From food-guide.canada.ca


OPEN-FACE EGG SALAD SANDWICH – LEITE'S CULINARIA
open-face-egg-salad-sandwich-leites-culinaria image
Web Mar 14, 2021 This open-face egg salad sandwich is just as creamy as the classic but calls for nothing but yogurt, garlic, chives, and, natch, eggs. It’s not at all your mother’s egg salad sandwich. Not. At. All. Adapted …
From leitesculinaria.com


OPEN-FACE EGG SANDWICH - EATINGWELL
open-face-egg-sandwich-eatingwell image
Web Aug 16, 2019 1 slice multigrain bread, toasted 2 slices tomato Directions Coat a small nonstick skillet with cooking spray and heat over medium heat. Add egg and cook, without stirring, until the egg starts to set around the …
From eatingwell.com


OPEN-FACE EGG SALAD SANDWICH - EATINGWELL
Web Jun 3, 2016 2 thin slices pancetta (about 1 1/2 ounces) 3 tablespoons mayonnaise 2 teaspoons chopped fresh dill or chives, plus more for garnish ½ teaspoon lemon zest …
From eatingwell.com
5/5 (1)
Total Time 40 mins
Author Kathy Gunst
Calories 345 per serving
  • Place eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat. Remove from heat and let the eggs stand in the hot water for 8 minutes. Drain, fill the pan with ice water and let the eggs cool for about 10 minutes.
  • Meanwhile, cook pancetta in a medium skillet over medium-high heat until crisp, about 3 minutes per side. Drain on paper towels, then crumble.
  • Peel the eggs and mash them in a medium bowl. Mix in mayonnaise, dill (or chives), lemon zest, salt, pepper and the pancetta.
  • Top each piece of toast with a lettuce leaf and 1/2 cup egg salad. Garnish with dill (or chives), if desired.


OPEN-FACED EGG SANDWICH RECIPE | MYRECIPES
Web 1 tablespoon white-wine vinegar 2 teaspoons reduced-fat mayonnaise 1 teaspoon whole-grain mustard 4 tablespoons olive oil, divided ¼ teaspoon freshly ground black pepper 2 …
From myrecipes.com


OPEN-FACED EGG SALAD SANDWICH RECIPE | RECIPES.NET
Web Jun 4, 2023 How To Make Open-Faced Egg Salad Sandwich A classic egg salad served on top of crispy toast, garnished with fresh herbs and veggies. Preparation: 10 minutes …
From recipes.net


OPEN-FACE EGG SALAD SANDWICHES | HEALTHY RECIPES | WW …
Web Instructions. In a medium mixing bowl, combine yogurt, scallion, mustard, lemon juice, tarragon, and salt; stir in chopped eggs. Top each piece of toast with 1/4 c arugula, 2 …
From weightwatchers.com


OPEN-FACED SANDWICH RECIPES - FOOD & WINE
Web Sep 19, 2022 Chef Daniel Humm's broiled open-face cheese sandwiches make a terrific snack or a decadent lunch. Get the Recipe: Tomato, Prosciutto, and Gruyère …
From foodandwine.com


OPEN FACE EGG SALAD SANDWICHES - CANADA.CA
Web 1. In a bowl, use a fork to mash eggs until crumbly. Stir in yogurt, mayonnaise and pepper. Add celery, red pepper, green onion if using, and dill; stir until combined well. 2. Place …
From canada.ca


Related Search