Open Faced Jarlsberg Sandwiches With Greens Recipes

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.

OPEN FACED JARLSEBERG SANDWICHES WITH GREENS

Steps:

• 1. Preheat broiler. In 12-inch nonstick skillet, heat oil on medium 1 minute. Add garlic and cook 3 to 4 minutes or until garlic is golden, stirring occasionally. Stir in spinach and cook 1 to 2 minutes or until spinach wilts. Stir in 1/8 teaspoon each salt and freshly ground black pepper. Remove skillet from heat. 2. Meanwhile, place bread on cookie sheet and toast in broiler 2 minutes or until beginning to brown. 3. Turn toasted bread over and spread Dijon on top of bread slices; top with spinach, sliced tomatoes, then cheese. Broil sandwiches 2 to 3 minutes or until cheese melts and begins to brown.

CHICKEN AND JARLSBERG TOASTED SANDWICHES

Steps:

• Place 2 bread slices, buttered-side down, on board, spread with chutney then top with chicken, shallots, carrot and Jarlsberg.
• Drizzle with the mayonnaise and season with the pepper.
• Place remaining 2 bread slices, buttered-side up, over filling.
• Place both sandwiches into heated large fry pan (or sandwich maker if you have one) cook until golden underneath, then turn and cook the other side until golden.

OPEN-FACED JARLSBERG SANDWICHES WITH GREENS

Steps:

• Preheat broiler. In 12-inch nonstick skillet, heat oil on medium 1 minute. Add garlic and cook 3 to 4 minutes or until garlic is golden, stirring occasionally. Stir in spinach and cook 1 to 2 minutes or until spinach wilts. Stir in 1/8 teaspoon each salt and freshly ground black pepper. Remove skillet from heat.
• Meanwhile, place bread on cookie sheet and toast in broiler 2 minutes or until beginning to brown.
• Turn toasted bread over and spread Dijon on top of bread slices; top with spinach, sliced tomatoes, then cheese. Broil sandwiches 2 to 3 minutes or until cheese melts and begins to brown.