OPEN-FACED BAGEL SANDWICH
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
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)
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
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
Provided by Sunny Anderson
Time 35m
Yield 4 servings
Number Of Ingredients 12
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
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 FACE SANDWICHES
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
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
"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
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
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
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
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
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
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
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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