Open Faced Raspberry Cream Sandwiches Food

OPEN-FACED SANDWICH

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.

OPEN FACED RASPBERRY CREAM SANDWICH

Steps:

• Spread cream cheese on each of 4 pound cake slices. Spread raspberry jam over cream cheese. Serve immediately.

OPEN FACED SALMON SANDWICH

Steps:

• Preheat the oven to 400 degrees F.
• Toast the bread for about 5 minutes then set aside to cool.
• Combine half the salmon and all the cream cheese in a blender or food processor and puree. Spread a thin layer of the cream cheese mixture on each slice of bread. Spoon the remaining spread into a piping bag fitted with a star tip, if desired.
• Top each slice of bread with remaining smoked salmon. Using a 3-inch oval cutter cut out about 16 sandwiches. Pipe rosettes of the cream cheese mixture onto each of the sandwiches, and then press parsley around the edge of each oval of bread.
• Arrange the sandwiches on 4 plates. Garnish the sandwiches with cucumber and salmon roe and serve.

OPEN FACED RASPBERRY CREAM SANDWICHES

Steps:

• Spread cream cheese on each of 4 pound cake slices.
• Spread raspberry jam over cream cheese. Serve immediately.

OPEN FACED RASPBERRY CREAM SANDWICH

Steps:

• Spread cream cheese on each of 4 pound cake slices. Spread raspberry jam over cream cheese. Serve immediately.

OPEN FACED CUCUMBER SANDWICHES

Steps:

• Preheat the oven to 400 degrees F.
• Toast the bread for about 5 minutes then set aside to cool. Combine the watercress, buttermilk dressing and cream cheese in a food processor or blender and puree. Spread the toast with the cream cheese mixture. Shingle cucumbers on top of each slice of bread then cut the sandwiches into triangles. Arrange the sandwiches on 4 plates, garnish with red pepper and serve.

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 BAGEL SANDWICH

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.