OPEN-FACED FINGER SANDWICHES
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 18 finger sandwiches
Number Of Ingredients 16
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.
OPEN FACED EGG SANDWICHES WITH ARUGULA SALAD
Eggs and arugula are a delicious combination. This dish is great for brunch!
Provided by Joy
Categories Main Dish Recipes Sandwich Recipes
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- Mix garlic and mayonnaise together in a small bowl. Spread mayonnaise on 1 side of the bread slices. Mix arugula with olive oil, lemon juice, salt, and black pepper in a bowl until coated; divide arugula in fourths, placing each portion atop mayonnaise side of a bread slice.
- Spray a skillet with cooking spray, place over medium-high heat, and crack eggs into skillet, one at a time. Cook on one side only until whites are firm and yolks are slightly runny, 2 to 3 minutes. Season eggs with salt and black pepper. Gently place an egg on each open-face sandwich.
Nutrition Facts : Calories 501 calories, Carbohydrate 23.3 g, Cholesterol 382.5 mg, Fat 38.2 g, Fiber 1.6 g, Protein 17 g, SaturatedFat 7.4 g, Sodium 535.8 mg, Sugar 1.9 g
HAM AND ARUGULA OPEN-FACE SANDWICHES
These open-face gourmet sandwiches serve two in 30 minutes and feature the fresh, delicious taste of argula, radishes and ham.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 10m
Yield 2
Number Of Ingredients 8
Steps:
- In small bowl, mix mayonnaise, horseradish, vinegar and pepper. Spread about 1 tablespoon mayonnaise mixture on each bread slice.
- Layer ham and arugula alternately on bread. Top with radishes.
Nutrition Facts : Calories 210, Carbohydrate 18 g, Cholesterol 35 mg, Fat 1, Fiber 1 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Sandwich, Sodium 1000 mg, Sugar 2 g, TransFat 0 g
FRIED EGG & HAM OPEN FACE SANDWICH WITH ARUGULA
From Bobby Flay and Hellman's. Added and cleaned up the instructions. This is an open-faced sandwich.
Provided by Rinshinomori
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut off the both long ends of ciabatta and slice in half lengthwise. Use the bottom half only and reserve the top half for later use.
- Brush the cut side of the bottom half of the bread with 2 tablespoons of the oil and season with salt and pepper.
- Grill on a grill pan, oil-side down, over high heat until lightly golden brown, about 20 seconds; or place the bread on a sheet pan, oil-side up and toast under the broiler until lightly golden brown, about 45-60 seconds.
- Whisk together lemon juice, zest, dijon mustard, mayonnaise, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk in the 1/4 C canola oil or olive oil until combined.
- Heat 1 tablespoon of canola in a large nonstick skillet over medium-high heat. Add the ham and cook about 1 minute.
- Gently crack the eggs onto the ham, season with salt and pepper and cover. Cook until the white is set and the yellow is slightly firm, about 2 to 4 minutes. The yolk should still be slightly runny.
- Place the toasted bread on a flat surface and spread with a few tablespoons of the dressing over the surface. Slide the cooked ham and egg over the ciabatta and top with the arugula. Drizzle with more of the lemon-chive dressing and serve immediately.
- Cut 4 slices.
Nutrition Facts : Calories 340.9, Fat 33, SaturatedFat 3.8, Cholesterol 214.4, Sodium 184.2, Carbohydrate 5, Fiber 0.6, Sugar 2, Protein 7.3
OPEN-FACED SANDWICHES WITH RICOTTA, ARUGULA, AND FRIED EGG
Absolutely wonderful! We served it on toasted seedless rye and it was great for the arugula and for the cheese to start to melt and then with the egg on it, really great! Scrumptious! Cooking Light Magazine, May 2010 publication.;)
Provided by Manami
Categories Breakfast
Time 20m
Yield 4 (1 sandwich for each)
Number Of Ingredients 12
Steps:
- Preheat broiler.
- Coat both sides of bread with cooking spray; broil 2 minutes on each side or until lightly toasted.
- Combine arugula, 2 teaspoons oil, juice, 1/8 teaspoon salt (if using), 1/4 teaspoon pepper; toss gently & pinch of crushed red pepper flakes.
- Heat remaining 1 teaspoon oil in a large nonstick skillet over medium heat.
- Crack eggs into pan; cook 2 minutes.
- Cover and cook an additional 2 minutes or until whites are set.
- Remove from heat.
- Combine 1/4 teaspoon salt, ricotta, Parmigiano-Reggiano, and thyme; spread over bread slices.
- Divide salad and eggs evenly over bread.
- Sprinkle with remaining 1/8 teaspoon salt and remaining 1/4 teaspoon pepper.
Nutrition Facts : Calories 367, Fat 15.4, SaturatedFat 5.6, Cholesterol 229.4, Sodium 895.8, Carbohydrate 36.9, Fiber 2.2, Sugar 0.9, Protein 19.4
OPEN-FACED FRIED EGG SANDWICHES
Steps:
- To make the salad dressing, whisk together the vinegar, mayonnaise, and mustards in a medium bowl and season with salt and pepper. Slowly whisk in the olive oil until emulsified.
- For the sandwich, melt the butter in a large nonstick sauté pan over medium heat and carefully crack the eggs into the pan. Season with salt and pepper and cook until the whites are completely firm, about 2 minutes. Carefully flip the eggs over and cook for 30 seconds longer.
- Heat the canola oil on a cast-iron griddle or pan until it begins to shimmer. Cook the ham until light golden brown, about 1 minute per side. Transfer to a plate lined with paper towels.
- Toast the bread on the hot griddle until light golden brown, about 30 seconds per side. Remove from the griddle and brush the top sides with the olive oil and season with salt and pepper.
- Cook the tomatoes on the hot griddle until light golden brown and just warmed through, about 20 seconds per side.
- Top the bread slices with a few slices of the ham, an egg, and 2 tomato halves. Toss the frisée in the dressing, season with salt and pepper, and place on top.
FRIED EGG & HAM OPEN FACE SANDWICH WITH ARUGULA AND CREAMY LEMON-CHIVE VINAIGRETTE
Fried eggs aren't just for breakfast! They're perfect any time of the day when paired with arugula, ham, and lemon vinaigrette in a tasty open-faced sandwich.
Provided by Allrecipes Member
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk together lemon juice, zest, mustard, mayonnaise, chives, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk in the olive oil until combined.
- Brush the cut side of the bottom half of the bread with 2 tablespoons of the canola oil and season with salt and pepper. Grill on a grill pan, oil-side down, over high heat until lightly golden brown, about 20 seconds; or place the bread on a sheet pan, oil-side up and toast under the broiler until lightly golden brown, about 45-60 seconds. Reserve the remaining half for later use.
- Heat the remaining tablespoon of canola oil in a large nonstick skillet over medium-high heat. Add the ham and cook until just warmed through on both sides, about 30 seconds per side. Gently crack the eggs onto the ham, season with salt and pepper and cook until the white is set and the yellow is slightly firm, about 2 minutes. The yolk should still be slightly runny.
- Place the toasted bread on a flat surface and spread with a few tablespoons of the dressing. Top the bread with the ham/eggs and then top the eggs with the arugula. Drizzle with more of the lemon-chive dressing and serve immediately.
Nutrition Facts : Calories 721.6 calories, Carbohydrate 60.2 g, Cholesterol 205.9 mg, Fat 43.6 g, Fiber 4 g, Protein 21.8 g, SaturatedFat 6.3 g, Sodium 1213.2 mg, Sugar 2.1 g
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