Cheddar Almond Open Faced Sandwiches Recipes

BROILED SPAM® AND CHEESE OPEN FACE SANDWICHES

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Place the three slices of bread onto a baking sheet. Stir together the luncheon meat and Cheddar cheese in a bowl. Press the meat and cheese mixture on top of each slice of bread.
• Broil in the preheated oven until the sandwiches are hot and the topping is beginning to brown on top, 3 to 5 minutes.

OPEN-FACE HAM, CHEDDAR, AND APPLE BUTTER SANDWICHES

Steps:

• Brush cut side of ciabatta rolls with oil. Place rolls, cut side up, on baking sheet. Broil until rolls begin to brown around edges, about 2 minutes. Spread apple butter and mustard on each roll half. Top with ham, then cheese. Broil until cheese melts and begins to brown in spots, about 2 minutes. Sprinkle with chives and serve.

ALMOND CHEDDAR APPETIZERS

Steps:

• In a bowl, combine the mayonnaise and Worcestershire sauce; stir in cheese, onion, almonds and bacon. , Cut bread into 1/2-in. slices; spread with cheese mixture. Cut slices in half; place on a greased baking sheet. Bake at 400° for 8-10 minutes or until bubbly. Freeze option: Place unbaked appetizers in a single layer on a baking sheet; freeze for 1 hour. Remove from pan and store in an airtight container for up to 2 months. When ready to use, place thawed appetizers on a greased baking sheet. Bake at 400° for 10 minutes or until bubbly.

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.

HOT OPEN-FACED SANDWICH

Steps:

• Spread mayo on the bread.
• In sequence, place on the bread the ham, cheese& tomato.
• Generously shake pepper over all.
• Place under broiler until cheese starts to melt.

CHEDDAR ALMOND OPEN-FACED SANDWICHES

Steps:

• Preheat oven to 350*F.
• Separate garlic cloves, and place the cloves on a baking sheet. Roast about 20 minutes, or until skins begin to brown and garlic turns soft. Cool, then squeeze garlic from skin of each clove. Increase oven temperature to 450*F.
• Toss asparagus in 1 Tbs. oil, and sprinkle with 1/4 tsp.of the salt. Place in a single layer on baking sheet, and roast 5 to 8 minutes, or until crisp-tender. Cool. Trim ends so asparagus are same length as width of bread, and reserve ends.
• Put 1/4 cup almonds in food processor (or blender), and chop fine. Add roasted garlic, reserved asparagus ends, lemon juice, remaining oil and remaining 1/4 teaspoons salt, and purée until smooth.
• Preheat broiler.
• Place bread slices on a baking sheet. Spread each slice with 2 Tbs. puréed almond mixture. Lay 4 or 5 asparagus spears on each bread slice, and top with 1/4 cup cheese. Broil sandwiches about 3 minutes, or until cheese has melted. Sprinkle sandwiches with remaining almonds. Enjoy!