Open Faced Dried Fig And Melted Cheese Sandwiches Food

OPEN-FACED DRIED FIG AND MELTED CHEESE SANDWICHES

Steps:

• Combine the figs and 1 cup water in a small saucepan; bring to a boil.
• Cook, covered, over low heat for about 20-25 minutes or until almost all of the water has been absorbed; cool slightly.
• Transfer the figs to the container of a food processor; process until chunky smooth.
• Transfer the "jam" to a plastic container with a tight-fitting lid, and refrigerate until ready to use.
• Preheat the broiler.
• Lightly toast the bread on both sides.
• Spread one side of the bread with a thick layer of the fig jam.
• Use a sharp knife or a cheese plane to cut off thick slivers of cheese, and lay them on top of the jam.
• Place the sandwiches on a pan and heat under the broiler until the cheese is soft and bubbly (about 1-2 minutes).
• Cut into pieces and serve immediately.

OPEN-FACED TOMATO GRILLED CHEESE

Steps:

• Preheat a grill to medium high. Combine the olive oil, oregano, red pepper flakes and a pinch of salt in a small bowl. Brush the cut sides of the baguette with some of the flavored oil. Grill cut-side down until toasted, about 4 minutes.
• Rub the grilled sides of the baguette with the garlic. Top with the tomato slices, season with salt and cover with the provolone. Grill, covered, until the cheese melts, 3 to 5 minutes. Drizzle with the remaining flavored oil and season with salt. Cut into pieces.

1940'S OPEN FACE BACON & CHEESE BROILED SANDWICH

Steps:

• 1. Put toast on a broiler rack. Add cheese. cut bacon in half,or 3rds and arrange on top of cheese, side by side. Broil till bacon is almost done, and the cheese starts to melt.
• 2. This is for one person... Depending on the size of your broiler...you could make up to six at a time. Watch closely so's not to burn.
• 3. Those are not real ants, on my tablecloth! I had made these cloths for a picnic I had at home..Cute? eh? The kids loved them.

OPEN-FACED TOMATO AND CHEDDAR GRILLED CHEESE

Steps:

• Preheat broiler. Arrange tomatoes in a single layer on a rimmed baking sheet. Drizzle with 3 tablespoons oil, and season with salt and pepper. Broil until tomatoes are soft, about 5 minutes.
• Melt butter with remaining tablespoon oil. Brush over cut sides of bread. Broil until top edges are just golden.
• Arrange tomatoes over bread, slightly overlapping. Top with cheese. Place on baking sheet; broil until cheese has melted and is bubbling, 1 to 2 minutes.

OPEN-FACED SANDWICHES WITH HERBED CREAM CHEESE AND BABY CUCUMBER

Steps:

• In a medium bowl, combine the cream cheese, scallion, parsley, chives, dill, garlic, lemon juice, salt, and pepper. Reserve a small amount of fresh dill for garnish. Mix until everything is evenly distributed. Cover and chill the mixture for at least 1 hour before serving.
• Spread 1 to 2 tablespoons of the cream cheese mixture on a crispbread cracker or rye bread (best if lightly toasted). Repeat until all of the cream cheese mixture has been used.
• Top with cucumber slices, and sprinkle with reserved fresh dill. Eat immediately!
• Variation: Instead of baby cucumbers, top the herbed cream cheese mixture with smoked salmon and red onions.

OPEN-FACED GARDEN VEGGIE SANDWICHES

Steps:

• Preheat oven to 425°. In a large bowl, combine oil, garlic, salt, oregano and basil. Add vegetables and toss to coat. Transfer to two 15x10x1-in. baking pans. , Bake, uncovered, 15-20 minutes or until lightly browned, stirring occasionally., Combine mayonnaise, vinegar and mustard; spread over toast. Place on a baking sheet. Top with vegetable mixture, tomato and cheese. Broil 6-8 in. from the heat for 2-3 minutes or until cheese is melted.

FIG, RICOTTA, AND HONEY OPEN-FACE SANDWICHES

Steps:

• Spread the ricotta over each bread slice. Sprinkle each with thyme, and season with salt and pepper. Arrange figs on top, dividing evenly among the slices. Drizzle honey over the figs, and serve immediately.