Openfacefiletofsolesandwich Recipes

OPEN-FACED STEAK SANDWICH

Steps:

• Combine the oregano, granulated garlic, kosher salt, parsley, basil, and vegetable oil together in a bowl. Add the rib eye to the marinade and toss to coat. Cover and refrigerate for 12 to 18 hours.
• Remove the rib eye from the marinade and cook in a large skillet, over medium-high heat, to preferred doneness.
• Butter and toast the bread slices and build sandwiches with the meat, red and green bell peppers, mushrooms, onions, and provolone cheese.

OPEN-FACE VIETNAMESE CHICKEN SANDWICHES

Steps:

• Preheat the oven to 350 degrees F. Soak the red onion, carrots and radishes in ice water for 5 minutes, then drain. Split each roll in half lengthwise to make 4 pieces. Transfer to the oven to toast.
• Whisk 1/4 cup mayonnaise, the lime juice, honey, cornichons and brine, and 1/2 teaspoon salt in a large bowl. Add the chicken, onion, carrots, radishes and chopped cilantro and toss. Mix the chile sauce and the remaining 1/4 cup mayonnaise in a small bowl.
• Spread each piece of bread with some chile mayonnaise, then top with the chicken salad and cilantro leaves.

OPEN FACE FILET OF SOLE SANDWICH

Steps:

• Melt 4 tablespoons of butter over low heat in a small saucepan and add lemon juice and white wine.
• Set aside.
• To prepare fish, whisk eggs with heavy cream in a bowl.
• Place flour in a separate plate.
• Lightly salt and pepper filets and dredge in flour; shake off excess.
• Place fish in egg batter.
• Heat 4 tablespoons butter in skillet over medium heat.
• Remove filets from batter and allow excess to run off, then gently place in skillet.
• Cook, turning sole once until crust is crisp and golden brown and fish flakes easily, about 3 minutes per side.
• Toast bread and cut each piece in half diagonally (corner to corner).
• Arrange toast points on 4 plates, 2 per plate.
• Place fish on toast points and drizzle the fish with the lemon butter.
• Serve immediately garnished with parsley.

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.

HOT OPEN-FACED SANDWICH

Steps:

• Spread mayo on the bread.
• In sequence, place on the bread the ham, cheese& tomato.
• Generously shake pepper over all.
• Place under broiler until cheese starts to melt.

OPEN-FACE SLICED PORK-N-MUSHROOM SANDWICH WITH GRAVY

Steps:

• -Preheat oven to 350.
• Salt and pepper both sides of chop. Brown pork in skillet with a little olive oil, just until brown on each side -- Don't discard the drippings in the skillet.
• Drizzle 1 tbsp of oil in the middle of a large piece of heavy-duty aluminum foil.
• Place pork chop on top of oil. Add the Italian seasoning and garlic powder.
• Pile the sliced mushrooms atop the pork. Drizzle a bit of olive oil on the mushrooms, then season with salt and pepper.
• Securely, fold sides of foil in over pork/mushrooms, and bring top pieces together, rolling down but not directly on top of mushrooms.
• Poke a few holes to allow steam to escape.
• Bake for 30 minutes.
• A few minutes before packet comes out of oven, make your gravy--add 2 tsp of flour and a pat of butter to the drippings, stirring constantly. Add the mushrooms to the gravy and toss.
• Slice the pork, into strips. Top the buttered bread with pork slices, mushrooms/gravy.
• Serve with coleslaw, tossed salad, mixed vegetables or your side dish of choice.