Sandwice Open Faced Sandwich 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.

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-FACED FINGER SANDWICHES

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.

EASY OPEN-FACED PIZZA SANDWICH

Steps:

• Preheat oven to 350 degrees.
• Brown ground beef in a frying pan, drain grease.
• While beef is browning, slice italian bread into thick slices (about 3/4 inch thick). Each slice will be one sandwich.
• Once beef is browned add 8-10oz can of PLAIN tomato sauce to frying pan. Simmer. Can add salt and pepper to taste.
• While beef and sauce is simmering, toast slices of bread in oven for approx 3-5 minutes.
• Remove toasted bread from oven and spread with 1/4 to 1/2 cup of beef mixture. Top with 1-11/2 slices american cheese.
• Place back in oven for 5-10 minutes or until cheese is melted.
• Remove from oven and enjoy with your favorite salad!

OPEN FACED REUBEN SANDWICH

Steps:

• DRESSING: In a small bowl, mix mayonnaise, chili sauce, onion and Worcestershire until well blended.
• SANDWICH: Spread dressing on one side of each bread slice.
• Cover with layers of corned beef; top each sandwich with about 1/4 cup sauerkraut and 1 slice of Swiss cheese.
• Arrange on foil-lined baking sheet and bake in 375 F oven for about 5 minutes or until cheese begins to melt and sandwich is warm.
• To lightly brown the cheese, place the sandwiches briefly under a preheated broiler, watching carefully to avoid burning cheese.

HOT HAM & SWISS OPEN-FACE SANDWICH

Steps:

• Heat oven to 450ºF.
• Toss asparagus with dressing; place in single layer on baking sheet sprayed with cooking spray. Bake 8 min. or until crisp-tender and lightly browned.
• Spread bread slices with mustard. Place in single layer on another baking sheet; top with ham, asparagus and cheese.
• Bake 2 min. or until cheese is melted.

OPEN FACED HAM SANDWICHES

Steps:

• Combine cream cheese and butter; stir until smooth.
• Stir in cheese, paprika, oregano, and garlic.
• Spread 2/3 mixture on muffin halves.
• Top with ham (cut or folded to fit muffin) and slice of tomato.
• Spoon remaining cheese mixture on the center of each tomato slice.
• Place on baking shet and broil until golden brown.
• Garnish with parsley.

SANDWICE OPEN-FACED SANDWICH

Steps:

• To prepare the caramelized onions, slice each onion in half and slice into 1/8-inch slices. Pour olive oil in a large sauté pan and add in onions, salt, pepper, thyme, and sugar. Cook onions over medium-high heat for about 18-20 minutes or until onions are golden brown. Add in the roasted yellow and red sweet peppers and fig balsamic vinegar; remove from heat.
• Prepare the figs by cutting off the stem end and cutting the fig in half and place cut side down in a sauté pan with the wine; simmer on low to medium-low heat until wine is reduced by 2/3; remove from heat.
• Combine the olives, honey, and oil in blender, set aside.
• Turn the oven to broil. Cut bread into 4 equal parts and cut each part in half horizontally. Brush the cut sides of the bread with the butter and arrange on a foil lined baking sheet. Place under the broiler for about 2 minutes or until bread is lightly toasted.
• Once bread is toasted remove from the oven and put an equal amount of olive honey spread, an equal amount of caramelized onion/pepper mixture, an equal amount of fig halves, and the shaved Manchego cheese. Place back under the broiler to melt the cheese.
• To serve, place two slices of the open-faced sandwich on each plate; sprinkle with chopped parsley as a garnish.