OPEN-FACED STEAK SANDWICH
Steps:
- Combine the oregano, granulated garlic, kosher salt, parsley, basil, and vegetable oil together in a bowl. Add the rib eye to the marinade and toss to coat. Cover and refrigerate for 12 to 18 hours.
- Remove the rib eye from the marinade and cook in a large skillet, over medium-high heat, to preferred doneness.
- Butter and toast the bread slices and build sandwiches with the meat, red and green bell peppers, mushrooms, onions, and provolone cheese.
OPEN-FACED SANDWICH
This upgraded avocado toast is great for lunch or a snack. Layering vegan mayo, mashed avocado and hummus together makes it extra delicious.
Provided by Food Network
Time 10m
Yield 1 serving
Number Of Ingredients 9
Steps:
- To assemble, first spread a layer of mayonnaise on top of the toasted bread.
- Halve the avocado and scoop the flesh out of one half, using a tablespoon to ease it out. Place it on the toast and mash flat using a fork.
- Now spread on a layer of hummus on top of the smashed avocado.
- Arrange the lettuce on top, followed by the tomato slices. Sprinkle over the capers.
- Now add a light squeeze of fresh lemon juice and a small pinch of salt.
- Cut the sandwich in half and then it's ready to devour.
ASPARAGUS CHICKEN SANDWICHES
No one will be able to resist these lovely open-faced sandwiches that definitely say "spring". Served on toasted English muffins, slices of chicken and tomato are topped with fresh asparagus spears, then draped with a creamy lemon sauce. "This is a great way to use leftover chicken or turkey," says Anca Cretan of Hagerstown, Maryland.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. In the same pan, combine the sour cream, lemon juice, mustard and salt; heat through., Place chicken on a microwave-safe plate; microwave on high for 30-40 seconds or until warmed. , Place two English muffin halves on each plate. Top with chicken, tomatoes, asparagus and sauce. Sprinkle with paprika if desired.
Nutrition Facts : Calories 385 calories, Fat 11g fat (7g saturated fat), Cholesterol 78mg cholesterol, Sodium 645mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
OPEN-FACED ASPARAGUS SANDWICH
Provided by Food Network
Categories main-dish
Time P2DT2h15m
Yield 10 sandwiches
Number Of Ingredients 22
Steps:
- For the hops oil: Fill a glass bottle to the top with the hops, about 4 cups depending on the size of the bottle. Zest and juice 10 of the lemons and reserve for the citrus shallot dressing. Juice the remaining 2 lemons and reserve 1/2 cup juice for the hummus. Slice the lemon rinds and add them to the bottle. Add the olive oil until the bottle is full. Turn the bottle upside down so the hops and rinds float upwards, infusing the oil. The longer the oil sits, the stronger the flavor. Infuse for a minimum of 48 hours, turning the bottle several times a day.
- For the hummus: Pour the beans into a large stockpot. Cover with cold water until the water line is about 3 inches above the beans. Partially cover the stockpot with a lid and bring the water to a boil over medium-low heat. Simmer the beans slowly so they don't crack and break, stirring occasionally, about 45 minutes. If the water has been completely absorbed but the beans don't seem tender, add a bit of warm water and continue cooking to the desired texture. Drain any excess water and pour the beans onto a cookie sheet in an even layer to cool.
- For the citrus shallot dressing: Add the orange zest and juice to a mixing bowl with the reserved zest and juice of 10 lemons. Add the olive oil and shallots and use a whisk or blender to mix together. Refrigerate until using.
- To finish the hummus, puree the basil and garlic in a blender or food processor. Add the cooled beans and process. While the blender is running, gradually add the reserved 1/2 cup lemon juice and the olive oil. Add salt and pepper to taste. Refrigerate until using.
- For the roasted red bell peppers: Roast the peppers by placing them on an open gas flame, turning them frequently with tongs, until all sides are charred black, 7 to 10 minutes. Let cool for 15 minutes. Peel the peppers, removing the skins, seeds and stems. Dice the peppers, drizzle with olive oil and season with salt. Set aside.
- For the sandwiches: Prepare a grill to medium-high heat.
- Drizzle olive oil over the asparagus spears and red onion slices. Season with salt and pepper. Grill the vegetables about 1 minute per side. Grill each side of the ciabatta halves until lightly browned.
- To assemble: Spread a small amount of hummus in the middle of each plate to keep the sandwich from sliding around when fully assembled. Place a grilled ciabatta half on top of the hummus and spread a generous amount of hummus on top of each ciabatta half, about 1/4 cup. Add some roasted red bell peppers and grilled red onions.
- In a small bowl, toss the arugula in the citrus shallot dressing. Pile up some arugula on top of each bread piece, followed by 4 spears of grilled asparagus. Finish with the pear tomatoes and sliced Fresno chiles. Lightly drizzle the hops oil over the sandwiches. Season with salt and coarsely ground black pepper.
OPEN-FACE CHICKEN AND MUSHROOM SANDWICHES
Make and share this Open-Face Chicken and Mushroom Sandwiches recipe from Food.com.
Provided by Mom2Rose
Categories Lunch/Snacks
Time 28m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 8
Steps:
- Tear off a 36 x 18-inch piece of heavy-duty foil; fold in half to make an 18-inch square.
- Place asparagus in center of foil; drizzle with 1 teaspoon of the oil and sprinkle lightly with salt and coarsely ground pepper.
- Bring up opposite edges of foil and seal with a double fold.
- Fold remaining edges to completely enclose asparagus, leaving space for steam to escape; set aside.
- Brush chicken and mushrooms with remaining oil; sprinkle lightly with salt and pepper.
- For a charcoal grill, place chicken, mushrooms, and foil packet with asparagus on the rack of an uncovered grill directly over medium coals.
- Grill for 12 to 15 minutes or until mushrooms are tender and an instant-read thermometer inserted in chicken registers 170-176F, turning chicken and mushrooms once (For a gas grill, preheat grill. Reduce heat to medium. Place chicken, mushrooms, and foil packet on grill rack over heat. Cover; grill as above.).
- Remove chicken, mushrooms, and foil packet from grill; slice mushrooms.
- Toast bread slices on grill rack for 1 to 2 minutes, turning once; spread one side of each with cream cheese.
- On serving plates stack half of the bread slices, spread side up, chicken, remaining bread, mushrooms and asparagus.
Nutrition Facts : Calories 530.2, Fat 29.7, SaturatedFat 14.2, Cholesterol 130.8, Sodium 491.3, Carbohydrate 28.1, Fiber 3.5, Sugar 2.7, Protein 38.5
GRILLED OPEN-FACED ASPARAGUS SANDWICH
Use the best and freshest ingredients you can find! From Chef Philippe Boulot-a Pacific Northwest sensation. I use a sharp knife and slice the asparagus in half lengthwise before grilling. Asparagus can also be broiled or pan fried.
Provided by COOKGIRl
Categories Lunch/Snacks
Time 5m
Yield 2 sandwiches
Number Of Ingredients 6
Steps:
- Heat a grill or grill pan until very hot. Toss the asparagus spears in some olive oil. Grill the aspargus spears for about 5-8 minutes. Do not allow them to get too soft or they'll turn to mush!
- Lightly brush the bread slices with some olive oil and quickly grill on both sides until toasted but not dry or rock hard.
- Lay the asparagus spears generously on the bread then arrange the cheese slices on top.
- Place the sandwiches under the broiler just until the cheese melts.
- Season with salt and pepper.
Nutrition Facts : Calories 362.9, Fat 25.5, SaturatedFat 15, Cholesterol 89.6, Sodium 713.3, Carbohydrate 6.9, Fiber 2.4, Sugar 3.3, Protein 27.6
OPEN-FACED CHICKEN AVOCADO BURGERS
To dress up each chicken avocado burger, spread the Italian bread with creamy mayo and top with thick slices of fresh mozzarella and tomato. Serve with buttered boiled potatoes or a salad. -Lisa Hundley, Aberdeen, North Carolina.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings plus 1/4 cup leftover spread.
Number Of Ingredients 21
Steps:
- In a blender, combine the first eight ingredients; cover and process until smooth. Chill until serving. For burgers, in a small bowl, combine the Parmesan cheese, pesto, garlic and salt. Crumble chicken over mixture and mix well. Shape into four patties., In a large skillet over medium heat, cook burgers in 2 tablespoons oil until a thermometer reads 165° and juices run clear, 5-7 minutes on each side . Top with cheese; cover and cook 1 minute longer., Meanwhile, brush bread with remaining oil; place on a baking sheet. Broil 3-4 in. from the heat until toasted, 1-2 minutes on each side., Spread each slice of toast with 2 tablespoons avocado spread (refrigerate remaining spread for another use). Top with arugula, a burger and sliced tomato. Sprinkle with basil and pepper.
Nutrition Facts : Calories 723 calories, Fat 55g fat (17g saturated fat), Cholesterol 136mg cholesterol, Sodium 849mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 3g fiber), Protein 35g protein.
OPEN-FACED CHICKEN SALAD SANDWICHES
These uniquely flavored chicken sandwiches, with their sweet-tangy-tart combo of ingredients, are absolutely delectable. "Enjoy this recipe as it is or, even better, use a panini press and fix it as a normal sandwich-it works fabulously." -Christina Falco Covington, Louisiana
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, gently combine the first 10 ingredients. Place bread slices on a baking sheet; spritz with butter-flavored cooking spray. Broil 4 in. from the heat for 2-3 minutes or until golden brown., Spread preserves over untoasted sides of bread slices. Top each with 2/3 cup chicken salad and a slice of cheese. Broil 2-3 minutes longer or until cheese is melted.
Nutrition Facts : Calories 381 calories, Fat 12g fat (4g saturated fat), Cholesterol 72mg cholesterol, Sodium 780mg sodium, Carbohydrate 46g carbohydrate (12g sugars, Fiber 3g fiber), Protein 28g protein.
OPEN-FACED CHICKEN SANDWICHES
Caramelized onions, mushrooms and two types of cheese make these my favorite sandwiches. I invented them for a last-minute picnic by combining items I had on hand. They've been a hit ever since. -Lynda Clark of Spokane, Washington
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Cut bread into eight 1-in. slices and toast slices. Meanwhile, in a large nonstick skillet coated with cooking spray, saute mushrooms and onion for 15-20 minutes or until onion is tender and golden brown; set aside., In a small bowl, combine the mayonnaise, blue cheese and pepper. Spread blue cheese mixture over each bread slice. Top with chicken, mushroom mixture and mozzarella cheese., Broil 4-6 in. from the heat for 3-4 minutes or until cheese is melted.
Nutrition Facts : Calories 276 calories, Fat 8g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 618mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges
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OPEN-FACED SANDWICHES: 10 RECIPES TO TEMPT AND SATISFY
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- Bulgur Veggie Burgers with Lime Mayonnaise from Gourmet. – Could this recipe finally win our veggie burger quest?
- Eggplant and Smoked Gouda Open-Faced Sandwich from Epicurious. – Smoky grilled eggplant…smoky gouda… Sounds good to us!
- Open-Faced Sandwich with Ricotta, Arugula, and Fried Egg from Cooking Light. – Simple and delicious.
- Salmon, Radish, and Apple Open-Faced Sandwich from A Year in Food. – A lovely take on traditional Danish smørrebrød.
- Open-Face Prosciutto, Ricotta, and Red-Onion Marmalade Sandwich from Serious Eats. – Simultaneously sweet and savory.
- Open-Face Steak Sandwich with Herbed Goat Cheese and Tomatoes from Fine Cooking. – Perfect for using up leftovers.
- Open-Faced Tuna and Fennel Sandwich from Real Simple. – This one sounds so fresh and light!
- Open-Faced Fried Egg, Asparagus, and Guanciale Sandwich from Food & Wine. – Any excuse to eat a fried egg. Or asparagus. Or guanciale.
- Fig, Ricotta, and Honey Open-Faced Sandwiches from Martha Stewart. – This one would nicely round out a brunch buffet. Do you have a favorite open-faced sandwich?
FANTASTIC OPEN FACED SANDWICHES - FOOD NETWORK CANADA
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- Avocado Toast with Poached Eggs & Prosciutto. Make a healthy version of a drive-through breakfast sandwich at home with fibre-rich avocados and poached eggs.
- Open Faced PLT. Forget about bacon; this proscuitto version of the BLT features all the classic flavours you know and love, but with a delicious Italian twist.
- Avocado Open-Faced Sandwiches. Tomatoes are high in lycopene, a fat-soluble, heart supportive nutrient, making the healthy fats in avocado a perfect pair, both taste and nutrition-wise.
- Open-Faced Tuna Sandwiches with Arugula. These easy-to-assemble sandwiches are made with albacore tuna steaks grilled to perfection and are great for lunch or dinner.
- Open-Faced Tuna Tea Sandwiches with White Bean Spread. Take tea time to a whole new level with these fancy tuna bites loaded up with a creamy white bean and mascarpone mixture.
- Open-Faced Eggs Florentine. This healthy open-faced egg sandwich is topped with ricotta, steamed spinach and a fried egg making it a perfect balanced breakfast.
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- Smoked Trout Nordic Toasts. These open-faced pumpernickel sandwiches are topped with a chive and lemon mayo, and garnished with smoked fish. Get the recipe.
- Open Faced Sandwiches. From proscuitto to roasted red peppers to olive tapenade, Christine Cushing offers a long list of delicious toppings for your open-faced sandwiches so your guests are sure to never get bored.
- Hot Open-Faced Creamed Chicken with Tarragon. A new take on hot chicken sandwiches, crunchy toast is topped with a creamy mixture of poached chicken tossed with peas, pimentos, spices and heavy cream.
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