RED SNAPPER OPEN-FACED SANDWICHES
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the sauce: Place the yogurt, parsley, olive oil, lemon juice, lemon zest, cumin, pepper and salt in a food processor. Process until smooth, scraping down the sides with a rubber spatula as needed, about 30 seconds. Set aside
- For the fish: Heat the olive oil in a large skillet over medium-high heat. In a shallow bowl, combine the flour with the coriander and salt. Dredge each fillet in the seasoned flour and coat well. Shake off excess flour, then add the fillets to the hot pan. Cook on the first side for 3 to 4 minutes, or until golden brown and cooked most of the way through. Carefully flip, and cook for another 1 to 2 minutes.
- To assemble: Brush the bread slices with the olive oil and toast on a grill or grill pan over high heat for 3 minutes per side, or until golden brown.
- Spread each slice with a few tablespoons of the sauce and place a fish fillet on top. Add another dollop of sauce and scatter over some arugula and cherry tomatoes. Add a squeeze of lemon, season with salt and serve.
OPEN FACED PLT
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Whisk the mayonnaise, lemon juice, and zest in a small bowl to blend. Set the mayonnaise mixture aside.
- Toast the bread on a panini grill or griddle until golden brown. Spread the mayonnaise mixture over each slice of toast. Arrange the prosciutto over the toasts, dividing equally. Top with the arugula, then the tomatoes. Drizzle the oil over the sandwiches, then sprinkle with salt and pepper. Cut the sandwiches into 3 equal pieces and serve.
Nutrition Facts : Calories 296 calorie, Fat 21 grams, SaturatedFat 4 grams, Cholesterol 29 milligrams, Sodium 1133 milligrams, Carbohydrate 15 grams, Fiber 3 grams, Protein 12 grams, Sugar 3 grams
SUNNY'S OPEN-FACED GRILLED BLT
Provided by Sunny Anderson
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the bread: Preheat the grill to 400 degrees F.
- Lay out the dough on a work surface and sprinkle with the olive oil, parsley, rosemary, garlic, a pinch of salt and a few grinds of pepper. Fold it over itself and roll out or just press with your hands to make a square that could fit four slices of bread, because that's the goal. (You will eventually want to cut this into fourths to serve.) Place on the direct heat of the grill and cook until it releases from the grill and is slightly golden brown, 3 to 5 minutes. Flip and cook until done, 5 to 8 minutes.
- For the bacon: Mix the brown sugar, cayenne pepper, zest and a few grinds of black pepper in a bowl. Press the bacon into this mixture and place on a piece of nonstick aluminum foil on the grill. Cook, without flipping, until the bacon is crispy, 18 to 20 minutes. Remove from the grill and roughly chop.
- For the tomatoes and lettuce: Brush the tomato slices and lettuce with olive oil and sprinkle with a pinch of salt and pepper. Place the tomatoes and lettuce directly on the grill and cook, flipping halfway through, until the tomatoes and lettuce are slightly charred, 3 to 5 minutes.
- Build the sandwiches: Mix the mayonnaise, honey, lemon juice and sriracha seasoning in a small bowl. Chop the grilled tomatoes and lettuce. Add the chopped tomatoes to the bread and press them slightly into the bread, then add the chopped bacon and piles of lettuce. Drizzle with the sriracha mayonnaise. Cut into four pieces and serve.
OPEN-FACED ROASTED TOMATO BLTS
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 250 degrees F. Arrange the tomatoes cut-side up on a baking sheet; sprinkle with 1/2 teaspoon salt, and pepper to taste. Drizzle with olive oil. Roast until slightly dry on the surface, about 3 hours, 30 minutes; let cool. (The tomatoes can be roasted up to one day ahead; refrigerate in an airtight container.)
- Whisk the mayonnaise, horseradish, and pepper to taste; cover and refrigerate.
- Toss the cabbage, red onion, a splash of water and 1/2 teaspoon salt in a colander set over a bowl; let drain until the cabbage softens, about 20 minutes. Rinse well with cold water, squeeze out the excess liquid and pat dry.
- Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp; reserve the drippings.
- Toast the bread. Toss the cabbage mixture with the dill, 1 teaspoon of the bacon drippings, the vinegar, and pepper to taste in a bowl. Top each piece of toast with some of the horseradish mayonnaise, 2 slices of bacon, 2 roasted tomato halves and some of the cabbage mixture. Drizzle with more drippings.
OPEN-FACED SWEET POTATO STACKS
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil. Toss the sweet potato rounds with 1 tablespoon oil and a pinch each of salt and pepper on the prepared pan until well-coated. Spread in a single layer. Roast until browned and tender, about 20 minutes. Meanwhile, form the beef into 12 patties the same diameter as the sweet potato rounds. Sprinkle with salt and pepper. Heat the remaining 1 teaspoon oil in a large skillet over medium-high heat until hot. Add the patties in a single layer. Cook, turning once, until well-browned and cooked through, 4 to 6 minutes. Place 1 patty on each sweet potato round. Top with the cucumber slices, sauce, and arugula.
- For Slider Sauces: Stir together all of the ingredients (for each sauce separately) until well-mixed.
OPEN-FACE BLT
This spicy open-face BLT sandwich is topped with a fried egg...so technically, it's a BELT. But regardless of the acronym, it's delish.
Provided by My Food and Family
Categories Dairy
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Cook egg in nonstick skillet on medium heat 5 min. or until white is set and yolk is firm, turning after 3 min.
- Spread toast slice with cream cheese spread; top with tomato, bacon, arugula and egg.
Nutrition Facts : Calories 250, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 215 mg, Sodium 530 mg, Carbohydrate 17 g, Fiber 1 g, Sugar 4 g, Protein 14 g
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