Saturday, July 24, 2021

Open-faced Sandwiches with recipes for any time of day!

I have recently discovered a love for the open-faced sandwich! I no longer start my days eating 3 sunny side up eggs and two pieces of toast (holy cholesterol and calorie intake first thing in the morning!). Nowadays, I find myself fully satisfied (and not overly full and sluggish) after enjoying the following open-faced sandwich recipe for breakfast.

My open-faced “simple but satisfyingbreakfast sandwich recipe

Open-faced Sandwiches
  • 1 slice of multigrain bread, toasted
  • 1 hard-boiled egg, deshelled, and sliced
  • Salt and pepper to taste
  • Butter (or mayonnaise) for spreading on toast
  • Slice of breakfast ham, sausage, bacon, or avocado (optional)
Open-faced Sandwiches

While your bread is in the toaster, slice your hard-boiled egg into thin, manageable slices. This can be done with a butter knife or an egg slicer. Butter your toast as desired. Carefully, place each slice of egg on the toast (butter side up). Sprinkle desired amount of salt and pepper. Top with any additional items (ham, sausage, bacon, avocado, cheese etc). Enjoy!

Open-Faced Grilled Ham and Cheese Lunch Sandwich

Open-faced Sandwiches
Thanks to www.applegate.com
  • Olive oil
  • 4 slices white sandwich bread, toasted
  • 1 tablespoon mustard
  • 4 slices Applegate Naturals® Slow Cooked Ham or Applegate Naturals® Black Forest Ham
  • 4 slices Applegate Naturals® Medium Cheddar Cheese
  • 2 tomatoes, thickly sliced
  • 1 red onion, thinly sliced
  • Salt and freshly ground black pepper
  • Finely chopped chives, for garnish

Instructions

Preheat the oven to 400°F. Brush a small sheet pan with olive oil.

Arrange the slices of toast on the pan. Spread the mustard over the toast and top each with 1 slice of ham, 1 slice of cheese, 2 slices of tomato and a few slices of red onion.

Drizzle each sandwich with olive oil and sprinkle lightly with salt and pepper.

Bake until cheese is bubbling and melted, 10–12 minutes. Garnish with chives and serve at once.

Open-Faced Blackened Salmon Dinner Sandwich

Open-faced Sandwiches
Thanks to www.karylsulinarykrusade.com
  • 4 slices thick-cut sourdough bread
  • 12 ounces salmon, cut into 2″ chunks
  • 1 avocado peeled, seeded and sliced
  • 1 tomato, sliced
  • 1/2 cup red onion, sliced
  • 1/2 Tablespoon light mayonnaise
  • 2 teaspoons brown mustard
  • 2 teaspoons hot sauce
  • 1/4 cup green leaf lettuce
  • 1/2 Tablespoon olive oil
  • 2 Tablespoons flour
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon packed brown sugar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 1/2 Tablespoon high-quality balsamic vinegar

Instructions

Drizzle salmon chunks with olive oil. Combine flour, spices, salt, and pepper to create blackening spice. Dredge all sides of salmon chunks in spice mixture.

Heat olive oil in large skillet over medium heat. Add salmon chunks and cook until salmon is to your preferred level of done. You will need to turn salmon chunks occasionally to get the beautiful color on both sides.

Meanwhile, lay bread on a platter. Spread mayonnaise, mustard, and hot sauce onto each slice of bread.

Layer each slice of bread with lettuce, tomato, red onion, and avocado.

Top bread with salmon chunks, and drizzle with balsamic vinegar.

Open-Faced Ice-Cream Sandwich for Dessert

Open-faced Sandwiches
Thanks to www.myrecipes.com
  • 3 cups assorted fresh fruit (such as peaches, blueberries, cherries, plums, and strawberries), chopped
  • 3 tablespoons sugar
  • 3 tablespoons Grand Marnier (optional)
  • 1 (10-ounce) jar lemon or lime curd*
  • 8 (3/4-inch) slices brioche or pound cake, toasted
  • 1-quart vanilla or other flavor ice cream

Step 1

Combine fruit, sugar, and, if desired, Grand Marnier in a medium bowl, stirring gently until sugar dissolves. Let stand 15 minutes.

Step 2

Spread 2 tablespoons lemon curd over each slice of toasted brioche; top with ice cream and fruit. Serve immediately.

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Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!

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