Open Face Cracker Sandwiches Recipes

OPEN-FACE CRACKER SANDWICHES

Steps:

• Spread each cracker with peanut butter.
• Top with banana slices.

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 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.

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.

OLD-FASHIONED HOT OPEN-FACED ROAST BEEF SANDWICH

Steps:

• Slice the roast into thin or thick slices as desired.
• Warm the slices of roast in microwave or oven.
• Heat the gravy in the microwave or on the stove top.
• Add minced, sauteed onions and seasonings to the warmed gravy, if desired.
• Lightly toast or leave untoasted the sliced bread.
• Lay two slices of the sliced bread side-by-side on each plate.
• Lay one slice of warmed meat on each slice of bread.
• Pour desired amount of warmed, seasoned gravy over both slices of bread and meat.
• Serve at once or reheat each plate in the microwave.

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 SANDWICHES WITH HERBED CREAM CHEESE AND BABY CUCUMBER

Steps:

• In a medium bowl, combine the cream cheese, scallion, parsley, chives, dill, garlic, lemon juice, salt, and pepper. Reserve a small amount of fresh dill for garnish. Mix until everything is evenly distributed. Cover and chill the mixture for at least 1 hour before serving.
• Spread 1 to 2 tablespoons of the cream cheese mixture on a crispbread cracker or rye bread (best if lightly toasted). Repeat until all of the cream cheese mixture has been used.
• Top with cucumber slices, and sprinkle with reserved fresh dill. Eat immediately!
• Variation: Instead of baby cucumbers, top the herbed cream cheese mixture with smoked salmon and red onions.