OPEN-FACED GARDEN VEGGIE SANDWICHES
Virginia Lawson CORTEZ, COLORADO By now, your garden is probably filled with ripe veggies! I jazz up this delightful sandwich with a tasty dressing and Muenster cheese.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 390 calories, Fat 25g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 688mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 8g fiber), Protein 11g protein.
OPEN-FACED FINGER SANDWICHES
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 18 finger sandwiches
Number Of Ingredients 16
Steps:
- Toast the bread. Trim the crusts. Halve the slices into 1 1/2-by-3-inch pieces.
- For the prosciutto and ricotta: In a small bowl, mix together the ricotta, olive oil, lemon zest and salt. Spread the mixture on 6 pieces of bread. Ribbon a piece of prosciutto on top and garnish with 2 arugula leaves.
- For the avocado: Place 2 slices of avocado on 6 pieces of bread. Sprinkle evenly with the quinoa, sea salt and chile flakes.
- For the smoked salmon: In a small bowl, mix together the creme fraiche and capers. Spread evenly over the remaining 6 pieces of bread. Ribbon a piece of salmon over the top and garnish with 1 or 2 batons of chive.
OPEN-FACED JARLSBERG SANDWICHES WITH GREENS
From Good Housekeeping. Iron-rich and garlic-kissed, the sautéed spinach in this melted-cheese sandwich recipe adds a rich flavor.
Provided by Enjolinfam
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat broiler. In 12-inch nonstick skillet, heat oil on medium 1 minute. Add garlic and cook 3 to 4 minutes or until garlic is golden, stirring occasionally. Stir in spinach and cook 1 to 2 minutes or until spinach wilts. Stir in 1/8 teaspoon each salt and freshly ground black pepper. Remove skillet from heat.
- Meanwhile, place bread on cookie sheet and toast in broiler 2 minutes or until beginning to brown.
- Turn toasted bread over and spread Dijon on top of bread slices; top with spinach, sliced tomatoes, then cheese. Broil sandwiches 2 to 3 minutes or until cheese melts and begins to brown.
SAUTéED SPINACH AND MUSHROOMS
This is a great side to any meat course. All the juices run together in a perfect combination. Just wonderful.
Provided by jdawson
Categories Greens
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Coat skillet with the oil.
- Add mushrooms, onion, bacon and garlic.
- Sauté for about 6 min over medium heat.
- Add spinach and sauté until wilted.
- Salt and pepper to taste.
- Serve and enjoy.
Nutrition Facts : Calories 261.7, Fat 25.9, SaturatedFat 4.6, Cholesterol 8.2, Sodium 127.2, Carbohydrate 5.3, Fiber 1.5, Sugar 2, Protein 3.7
OPEN-FACED SANDWICHES WITH HERBED CREAM CHEESE AND BABY CUCUMBER
Fika is a traditional daily Swedish coffee break where people gather to enjoy their coffee with a bite to eat. Open-faced sandwiches are a part of daily life all across Scandinavia, particularly in Norway. The prep time does not include 1 hour cooling time. Enjoy!
Provided by Nif_H
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
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 DRIED FIG AND MELTED CHEESE SANDWICHES
Make and share this Open-Faced Dried Fig and Melted Cheese Sandwiches recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 57m
Yield 4 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 327.2, Fat 10.9, SaturatedFat 5.7, Cholesterol 31.2, Sodium 248.5, Carbohydrate 49.2, Fiber 7.5, Sugar 28.8, Protein 13
OPEN-FACED BAGEL SANDWICH
I got the idea to recreate this sandwich from a juice and java cafe near my home. It is very easy and perfect for lunch as it is so light yet filling :)
Provided by mwhalen930
Categories Lunch/Snacks
Time 10m
Yield 2 sandwich halves, 1 serving(s)
Number Of Ingredients 7
Steps:
- cut bagel in half and toast it until it is golden brown and quite firm.
- evenly spread cream cheese on both halves of the bagel.
- mash avocado so it is easier to spread and once again even spread it among the bagel's halves.
- lay 4 slices of cucumber on each side of sandwich.
- drizzle olive oil and raspberry vinaigrette over bagels
- sprinkle salt and pepper over bagel to taste. leave the sandwich open faced.
Nutrition Facts : Calories 964.7, Fat 68.7, SaturatedFat 14.8, Cholesterol 33, Sodium 665.6, Carbohydrate 76.7, Fiber 16.2, Sugar 2.6, Protein 17.8
CHICKEN AND JARLSBERG TOASTED SANDWICHES
Make and share this Chicken and Jarlsberg Toasted Sandwiches recipe from Food.com.
Provided by Sonya01
Categories Lunch/Snacks
Time 10m
Yield 2 sandwiches
Number Of Ingredients 8
Steps:
- Place 2 bread slices, buttered-side down, on board, spread with chutney then top with chicken, shallots, carrot and Jarlsberg.
- Drizzle with the mayonnaise and season with the pepper.
- Place remaining 2 bread slices, buttered-side up, over filling.
- Place both sandwiches into heated large fry pan (or sandwich maker if you have one) cook until golden underneath, then turn and cook the other side until golden.
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