Open Faced Philly Sandwiches Food

17 BEST OPEN-FACED SANDWICHES TO TRY FOR LUNCH

Steps:

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

OPEN-FACE PHILLY CHEESE STEAK SANDWICHES

Steps:

• For cheese sauce, in a small saucepan whisk together milk and flour to blend. Heat and stir over medium-high heat to bring to a simmer. Reduce heat to medium-low. Cook 2 minutes, stirring frequently until thickened. Stir in cheese and 1/4 tsp. salt untl cheese is melted. Simmer about 2 minutes, stirring frequently, until sauce is velvety and thick. Remove from heat. Cover surface with foil to keep warm and to prevent a skin from forming on top.
• In a large nonstick skillet heat 1 Tbsp. of the oil over medium-high heat. Sprinkle beef with 1/4 tsp. each salt and black pepper. Add to skillet and cook for 4 to 5 minutes, just until browned and cooked through. Transfer to a plate; cover with foil to keep warm.
• In the same skillet cook onion and sweet peppers in 1 Tbsp. hot oil over medium-high heat for 12 to 14 minutes, until edges are browned and onion is tender. Season with 1/4 tsp. each salt and black pepper.
• Lightly toast split rolls. Evenly divide the onion-pepper mixture, meat, and cheese sauce among roll halves. TIP
• To make slicing the beef easier, freeze it for 45 to 60 minutes before slicing. Make it vegetarian
• Use 1 large sliced portobello mushroom per sandwich in place of the beef. Saute as directed for the beef. For big appetites
• Serve sandwiches with both roll bottoms and tops.
• Comfort Food Fix by Ellie Krieger (Wiley, 2011)

OPEN FACED PHILLY SANDWICHES

Steps:

• Make a 1 1/2 inch to 2 inch deep vertical cut around outside edge of each roll, leaving 1/2 inch border. remove tops of rool and disgard. Hollow out about 1 1/2 inch of each roll, froming a boat. Set boats aside.
• Cut steak diagnally across grain into strips. Place in small shallow bowl. Add dressing and red pepper falkes and toss well to coat. set aside.
• Melt butter in non stick skillet over medium heat. add onion,gpepper and mushrooms and saute 15 minutes. add garlic and saute 1 minute. remove mixture from skillet and set aside. stir fry steak in skillet about 2-4 minutes or until no longer pink.
• Fill boats with layers of steak, onion mixture than top with cheese. Broil boats 3 minutes.

OPEN-FACED NY STRIP "PHILLY CHEESE STEAKS"

Steps:

• Preheat oven to 400 degrees F.
• Slice the baguette into 1/4-inch thick rounds, drizzle with oil, and season with salt and pepper. Spread on a baking sheet, and bake until crisp and lightly golden, about 6 minutes. Transfer to a rack and cool in a single layer.
• Heat 2 tablespoons oil in a large skillet over medium heat. Add onions and peppers and cook, stirring often, until onions are golden brown and peppers are tender.
• Season steak with salt and pepper. In another large skillet, heat remaining 2 tablespoons oil over medium-high heat. Add steak and cook about 6 minutes per side, or until an instant-read meat thermometer registers 120 degrees F. Set aside to cool. Slice the steak "paper thin" (a slicer is great for this). Keep warm until ready to assemble.
• To assemble:
• Lay a slice of meat on each slice of baguette toast and top with 1 teaspoon of caramelized onions and peppers and a drizzle of the cheese sauce. Serve.
• Copyright 2005 Television Food Network, G.P. All rights reserved.
• Cheese Sauce:
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 tablespoon Dijon mustard
• 1 tablespoon drained prepared horseradish
• 1 teaspoon kosher salt
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon cayenne pepper
• Freshly ground white pepper
• Pinch freshly ground nutmeg
• 1 cup grated yellow Cheddar
• 1 tablespoon grated Parmigiano-Reggiano
• Melt the butter in a medium saucepan over medium heat. Stir in the flour with a wooden spoon and cook stirring constantly in a figure 8, until pale yellow, about 1 minute. Slowly whisk in the milk and bring to a boil. Add the Dijon, horseradish, salt, paprika, cayenne, white pepper, and nutmeg. Reduce the heat to maintain a simmer and cook, stirring constantly, until thickened, about 6 to 8 minutes. Remove from the heat and whisk in the cheeses. Set aside and keep warm.
• Yield: about 2 cups

OPEN-FACED PHILLY SANDWICHES

Steps:

• Make a 1 1/2- to 2-inch deep vertical cut around the outside edge of each roll, leaving a 1/2-inch border.
• Remove tops of rolls (discard) and hollow out about 1 1/2 inches of each bread roll, forming a boat; set aside.
• Cut steak diagonally across the grain into 1/8-inch thick strips; place strips in a small shallow bowl.
• Add dressing and crushed red pepper; toss to coat; set aside.
• Melt butter in a large nonstick skillet over med-high heat; add in onion and mushrooms; stir/saute 15 minutes or until onion is golden brown.
• Add in bell pepper; stir/saute 8-10 minutes or until bell pepper is tender.
• Add in garlic; stir/saute 1 minute.
• Remove mixture from skillet and set aside.
• Stir-fry steak mixture in skillet over med-high heat for 2-3 minutes or until steak is no longer pink.
• Fill bread boats evenly with layers of steak mixture and onion mixture; top with cheese.
• Broil 5 1/2 inches from heat for 3 minutes or until cheese is lightly browned.

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 FACE SANDWICHES

Steps:

• Make egg salad: In a medium saucepan, cover eggs with water. Bring to a boil; cook, uncovered, 2 minutes. Cover pan, and remove from heat; let stand 10 minutes. Hold eggs under cold running water to stop the cooking. Peel eggs.
• Slice 2 eggs with a knife or an egg slicer. Set aside eight of the slices for eyes, and place remaining pieces in a bowl. Add unsliced eggs to bowl, and mash with a fork. Add mayonnaise, mustard, salt, and pepper; stir to combine.
• Spread a thin layer of mayonnaise over each slice of bread. Cover bread with egg salad, or layer on sliced ham. Make faces using the egg-yolk slices, egg salad, and the remaining toppings, as desired. Serve immediately.

OPEN-FACED REUBEN

Steps:

• Toast the bread in a toaster until lightly golden brown, then spread butter over one side.
• Pile the meat on top of the bread, then the sauerkraut on top of the meat.
• Drizzle the dressing generously over the sauerkraut allowing some to spill over the sides of the sandwich.
• Place the cheese slices completely over the top (the cheese should melt over the sides of the sandwich).
• Set oven to broiler heat.
• Broil for about 2-4 minutes or until the cheese has melted.
• Serve warm with more dressing if desired.
• Serve sandwich on a plate with knife and fork.

CUCUMBER OPEN FACED SANDWICHES

Steps:

• Place cream cheese, dressing mix, mayonnaise and sour cream in a bowl and mix together until well blended.
• Chill at least one hour for flavors to blend.
• Spread each bread slice with a tsp of the mixture.
• Top with a cucumber slice.
• Sprinkle with dill weed and arrange on platter.

SHRIMP OPEN-FACED SANDWICH

Steps:

• Preheat oven to 400 degrees.
• Toast baguette slices for 5-7 minutes, or until edges are a nice golden brown. Set Aside.
• Heat butter in a large sauté pan until bubbly. Add garlic and shrimp and sauté two minutes on each side. Place in bowl and set aside.
• Add white wine to the pan and simmer until it has reduced. Add parley and then pour over shrimp.
• Combine all ingredients for green mayonnaise in a bowl and mix thoroughly.
• Spread 1 teaspoon of the mayonnaise on each toast.
• Top each slice with 2 whole cooked shrimp and 2 radish slices.
• Garnish with mâche leaves.

OPEN-FACED CHEESESTEAK SANDWICHES

Steps:

• Spread roll halves with butter; sprinkle with garlic powder. Set aside., In a small skillet, saute the green pepper, onion, salt and pepper in 1 tablespoon oil until tender. Remove and keep warm. In the same skillet, saute beef and hot sauce in remaining oil until heated through. Spoon onto buns; top with pepper mixture and cheese., Place on a baking sheet. Broil 2-3 in. from the heat for 2-4 minutes or until cheese is melted.

OPEN-FACED HAMBURGER PHILLIES

Steps:

• In 12-inch skillet, cook ground beef, bell peppers and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in 1/4 cup of the dressing.
• Spread remaining 1/4 cup dressing on cut sides of bread. Place both halves, cut sides up, on ungreased large cookie sheet. Broil 4 to 6 inches from heat 3 to 5 minutes or until lightly toasted. Remove bread from broiler. Spread beef mixture on cut halves of bread. Top with cheese.
• Return to broiler; broil 4 to 6 inches from heat 2 to 3 minutes or until cheese is melted. Cut each half into 2 pieces.