Open Faced Sardine Melt Recipes

OPEN-FACE SALMON AND AVOCADO SANDWICHES

Steps:

• Melt a thin layer of butter in a skillet over medium heat, then add the bread and toast on both sides until golden, 2 to 4 minutes per side. Combine the sour cream, preserved lemon and a few turns of pepper in a small bowl.
• To assemble, dollop the preserved lemon sour cream all over the bread, then top with slices of avocado. Season the avocado with salt. Nestle in the slices of salmon, radishes and cornichons. Top with black pepper and crushed red pepper, if using. Sprinkle with the chives or dill and sesame seeds, then serve with the lemon wedges. Enjoy!

OPEN-FACE STEAK AND ONION SANDWICHES

Steps:

• Melt 2 tablespoons butter in a large pot over medium heat. Add the onions, 2 tablespoons water and a big pinch of salt. Cook, stirring occasionally and adding 1 more tablespoon water if needed, until the onions are caramelized, 15 to 20 minutes. Stir in 2 more tablespoons water and 1 tablespoon Worcestershire sauce. Slowly add the cheese, stirring to melt. Cover and keep warm.
• Meanwhile, combine the ketchup, mustard, steak sauce, mayonnaise, remaining 2 teaspoons Worcestershire sauce and a few grinds of pepper in a small bowl.
• Heat a large cast-iron skillet over high heat. Season the steak generously with salt and pepper. Add to the skillet and cook until well browned, about 3 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes.
• Toast the bread and spread with the remaining 1 tablespoon butter; divide among plates. Thinly slice the steak and pile on top of the bread. Drizzle with all but 2 tablespoons of the ketchup mixture and scatter the onions on top.
• Toss the reserved ketchup mixture with the watercress; season with salt and pepper. Serve with the sandwiches.

OPEN-FACE PATTY MELTS

Steps:

• Heat dressing in large nonstick skillet on medium-high heat. Add onions; cook 2 min. Stir onions and move to one side of skillet.
• Add patties to other side of skillet; cook on medium heat 10 min. or until burgers are done (160ºF), flipping burgers and stirring onions after 5 min.
• Top burgers with VELVEETA; cover. Cook 1 to 1-1/2 min. or until VELVEETA is melted; place on toast slices. Top with onions.

OPEN-FACED CHICKEN SALAD MELT

Steps:

• Add the vinegar, sugar, 2 teaspoons of kosher salt and 1 cup water to a small saucepan and cook over medium-high heat until the liquid simmers and the sugar dissolves, about 5 minutes.
• Put the thinly sliced red onion in a medium bowl, add the pickling liquid and set aside.
• Shred the white and dark meat of the rotisserie chicken using two forks.
• Put the shredded chicken in a food processor and pulse until ground.
• Combine the mayonnaise, garlic powder and onion powder in a large bowl. Squeeze the juice from the 1/2 lemon into the mixture and season with salt and pepper.
• Stir in the ground chicken and diced celery. Trust your taste buds and add more spices, salt, pepper or lemon juice, if needed.
• Preheat the broiler.
• Halve the ciabatta rolls with a serrated knife and put them on a baking sheet. Brush both sides of the bread with the olive oil and cook until golden brown, 3 to 5 minutes.
• Remove the ciabatta rolls from the broiler.
• Evenly divide the chicken salad between the rolls. Top with the grated Cheddar cheese and bake until the cheese melts, 1 to 2 minutes.
• Top the sandwiches with the pickled onions and serve.
• Enjoy.

OPEN-FACE SARDINE SANDWICHES

Steps:

• Combine the crème fraîche and mustard, then spread on 1 side of each slice of bread. Top each bread slice with some cucumber slices, bibb lettuce, sardine fillets drizzled with oil from the tin and a few red onion rings. Sprinkle with flaky salt and chopped dill.