Open Faced Bagel Sandwich Recipes

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OPEN-FACED BAGEL SANDWICH



Open-Faced Bagel Sandwich image

I got the idea to recreate this sandwich from a juice and java cafe near my home. It is very easy and perfect for lunch as it is so light yet filling :)

Provided by mwhalen930

Categories     Lunch/Snacks

Time 10m

Yield 2 sandwich halves, 1 serving(s)

Number Of Ingredients 7

1 bagel (onion bagel or everything bagel will be best)
3 tablespoons whipped cream cheese
1 avocado
8 slices cucumbers
2 tablespoons extra virgin olive oil
2 tablespoons raspberry vinaigrette dressing
salt and pepper

Steps:

  • cut bagel in half and toast it until it is golden brown and quite firm.
  • evenly spread cream cheese on both halves of the bagel.
  • mash avocado so it is easier to spread and once again even spread it among the bagel's halves.
  • lay 4 slices of cucumber on each side of sandwich.
  • drizzle olive oil and raspberry vinaigrette over bagels
  • sprinkle salt and pepper over bagel to taste. leave the sandwich open faced.

Nutrition Facts : Calories 964.7, Fat 68.7, SaturatedFat 14.8, Cholesterol 33, Sodium 665.6, Carbohydrate 76.7, Fiber 16.2, Sugar 2.6, Protein 17.8

OUR BEST 25+ BAGEL SANDWICH RECIPES (+BAGEL GRILLED CHEESE)



Our BEST 25+ Bagel Sandwich Recipes (+Bagel Grilled Cheese) image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Categories     Main Course

Time 20m

Number Of Ingredients 4

1 bagel
2 slices Muenster cheese
2 slices American cheese
3 Tbsp. softened butter

Steps:

  • Cut the bagels in half.
  • Layer the cheeses over one-half of a bagel.
  • Top with the second bagel half.
  • Melt butter in a skillet.
  • Use a sandwich press.
  • Grill for 3 minutes on each side.

Nutrition Facts : Calories 225 kcal, ServingSize 1 serving

OPEN-FACED BREAKFAST SANDWICH



Open-Faced Breakfast Sandwich image

Provided by Sunny Anderson

Time 35m

Yield 4 servings

Number Of Ingredients 12

3/4 cup olive oil
1 stalk fresh rosemary
8 to 10 sprigs fresh thyme
1 clove garlic, smashed
Kosher salt
4 slices white bread
4 eggs
1/4 pound dry cured and smoked speck ham, thinly sliced
3 tablespoons maple syrup
Freshly ground black pepper
4 tablespoons grape jelly
1/4 cup shredded Parmesan cheese

Steps:

  • Heat the oven to 400 degrees F.
  • In a small saucepot over medium heat add the oil, rosemary, thyme sprigs, garlic, and a pinch of salt. Heat until the garlic begins to brown and thyme is crisp. Strain the oil and remove the thyme to a paper towel-lined plate. Discard the rosemary and garlic, but reserve the oil.
  • Brush one side of each piece of bread with the oil and place them oiled-side up on a wire rack fitted inside a baking sheet with sides. On another wire rack place the strips of speck ham and brush the top of each with maple syrup. Bake in the oven until both the toast and ham are golden and crisp, about 10 minutes.
  • Meanwhile make the eggs. In a nonstick saute pan over medium-high heat, add a few tablespoons of the reserved olive oil. Crack each egg over the pan and allow to fry until most of the whites are cooked, about 4 minutes. Sprinkle with salt and a grind or two of pepper, then lower the heat and cover until the top of the eggs are cooked, but the yolks are not, about 2 minutes more.
  • To assemble the sandwiches: Spread a tablespoon of grape jelly on the oiled side of each piece of bread. Top with a few strips of folded over ham, an egg and a few sprigs of the reserved fried thyme. Garnish with the shredded Parmesan cheese.

OPEN-FACED FINGER SANDWICHES



Open-Faced Finger Sandwiches image

Provided by Giada De Laurentiis

Categories     appetizer

Time 35m

Yield 18 finger sandwiches

Number Of Ingredients 16

9 thin slices whole-grain bread
3 tablespoons ricotta
1 teaspoon extra-virgin olive oil
1/2 teaspoon lemon zest (1/2 lemon)
Pinch kosher salt
3 thin slices prosciutto San Daniele, halved lengthwise
12 leaves baby arugula
1/2 avocado, thinly sliced
2 teaspoons toasted quinoa (see Cook's Note)
1/4 teaspoon flaky sea salt
1/8 teaspoon chile flakes
1 tablespoon extra-virgin olive oil
2 tablespoon creme fraiche
2 teaspoons capers, chopped
3 slices smoked wild salmon, halved
Twelve 1-inch pieces fresh chives

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 FACE SANDWICHES



Open Face Sandwiches image

Eggs are tasty and healthy but they can be fun too! Make these Open Face Sandwiches for a nutritious and delicious meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Makes 4

Number Of Ingredients 7

7 large eggs
1/4 cup mayonnaise, plus more for spreading
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 slices sandwich bread
Sliced ham, lettuce, sliced olives, peas, bell pepper, cherry tomatoes, pickles, and grated carrot, for toppings

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 BEEF SANDWICHES



Open-Faced Beef Sandwiches image

"As a working mom of two daughters, I'm always looking for a quick meal," notes Christine Weimar from New Britain, Pennsylvania. "I make these hearty sandwiches when I'm in a hurry. Serve them with tomato soup, chips and pickles," she suggests.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 8

1/2 cup chopped onion
1/2 teaspoon minced garlic
1 tablespoon butter
1 pound thinly sliced deli roast beef
1 jar (12 ounces) beef gravy
6 slices Italian bread (1 inch thick), toasted
1 tablespoon prepared horseradish
6 slices provolone cheese

Steps:

  • In a large skillet, saute onion and garlic in butter until tender. Add beef and gravy; cook and stir until heated through. Place bread on an ungreased baking sheet. , Spread each with horseradish; top with beef mixture and cheese. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted.

Nutrition Facts :

OPEN-FACED BROILED ROAST BEEF SANDWICH



Open-Faced Broiled Roast Beef Sandwich image

A simple and easily adjusted broiled open face sandwich concoction. You can use beef, ham, turkey, chicken, etc. You can also adjust the veggies. Just make sure the cheese is always on top to pull it together. The combined flavors of the ingredients that I've listed blows my mind every time I make this. Eat with a knife and fork!

Provided by Evan

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 20m

Yield 4

Number Of Ingredients 8

2 hoagie buns, split
2 tablespoons mayonnaise
2 teaspoons prepared coarse-ground mustard
1 pound deli sliced roast beef
2 tomatoes, thinly sliced
½ red onion, thinly sliced
4 slices provolone cheese
salt and pepper to taste

Steps:

  • Preheat oven on broiler setting.
  • Cut rolls in half, and toast in a bread toaster. Place on a baking sheet. Spread each half with mayonnaise and mustard. Layer with roast beef, tomato, red onion, Provolone, salt and pepper.
  • Broil 3 to 6 inches from heat source for 2 to 4 minutes (keep a constant eye on it) until cheese is bubbly and is beginning to brown.

Nutrition Facts : Calories 396.9 calories, Carbohydrate 23 g, Cholesterol 76.8 mg, Fat 19.2 g, Fiber 2 g, Protein 34.4 g, SaturatedFat 7.9 g, Sodium 1628.9 mg, Sugar 4.4 g

THE ULTIMATE OPEN-FACED BREAKFAST SPAM®WICH SANDWICH



The Ultimate Open-faced Breakfast SPAM®WICH Sandwich image

A golden bagel is topped with tomato, eggs, pineapple, avocado, and just a splash of balsamic vinegar to balance it all out.

Provided by SPAM(R)

Categories     Trusted Brands: Recipes and Tips     SPAM® Brand

Time 20m

Yield 4

Number Of Ingredients 8

1 (8 ounce) can sliced pineapple, drained and juice reserved
1 tablespoon brown sugar
1 (12 ounce) can SPAM® with Bacon, sliced 1/4-inch thick
4 large eggs
2 bagels, split
½ avocado - peeled, pitted, and mashed
1 tomato, sliced 1/4-inch thick
¼ teaspoon balsamic vinegar

Steps:

  • Place pineapple slices in a non-stick skillet over low heat; sprinkle with brown sugar. Cook pineapple, shaking the pan every minute, until bottom of pineapple rings turn golden and sugar is caramelized, about 5 minutes; remove slices from pan and set aside.
  • Place SPAM® with Bacon slices into the same skillet and pour 1/4 cup of reserved pineapple juice over the SPAM® with Bacon; cook until juice evaporates, about 3 minutes. Flip SPAM® with Bacon; pour remaining pineapple juice in and cook until evaporated, about 3 minutes more.
  • Crack eggs into a nonstick skillet over medium-low heat; cook until whites are firm and yolks are done to your liking.
  • Toast bagels; spread bagel halves with mashed avocado. Top each bagel half with tomato slices, SPAM® with Bacon slices, an egg, and a pineapple slice; top with just a splash of balsamic vinegar.

Nutrition Facts : Calories 558.1 calories, Carbohydrate 40.9 g, Cholesterol 246.7 mg, Fat 33.7 g, Fiber 3.4 g, Protein 22.5 g, SaturatedFat 11.3 g, Sodium 1101.4 mg, Sugar 12.6 g

HEALTHY OPEN-FACED TUNA BAGEL



Healthy Open-Faced Tuna Bagel image

With about 250-275 calories, this no-mayo, open-faced sandwich is a lighter alternative to the traditional tuna melt. This is a great sandwich for kids and adults alike because you can barely taste the tuna - it's more like you're eating chicken! Hope you like it.

Provided by everydream

Categories     Lunch/Snacks

Time 17m

Yield 1 serving(s)

Number Of Ingredients 10

1/2 whole wheat bagel
4 slices cheddar cheese
0.5 (120 g) can light chunk tuna in water
3 slices tomatoes, thin slices
1 red pepper ring, diced
oregano
basil
garlic powder
salt and pepper
shredded lettuce

Steps:

  • Toast the bagel lightly and pre-heat your oven to 450 degrees.
  • Sprinkle red pepper pieces on bagel. Cover with the tuna. Next, add the tomato slices and sprinkle with the oregano, basil, garlic, salt and pepper. Cover with cheese slices. Put directly on middle rack of oven. Place a pan on the next rack down, if desired, to catch any cheese drippings. Cook bagel until cheese on top is bubbly. Sprinkle with shredded lettuce and eat while hot.

Nutrition Facts : Calories 534.4, Fat 37.8, SaturatedFat 23.8, Cholesterol 135.6, Sodium 901.5, Carbohydrate 4.4, Fiber 0.9, Sugar 2.6, Protein 43.8

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