OPEN-FACED TROUT SANDWICHES WITH MUSTARD POTATOES
Smoked trout fillets add a wonderful umami flavor to this dish, which makes a mouthwatering lunch, but make sure to remove any skin or bones. You can find smoked trout fillets at a deli counter or near the smoked salmon at your supermarket.
Provided by Martha Stewart
Categories Seafood Recipes
Time 30m
Number Of Ingredients 11
Steps:
- In a medium pot, bring potatoes to a boil in salted water over high; reduce to a simmer and cook until tender when pierced with a knife, 10 minutes. When cool enough to handle, halve potatoes.
- Meanwhile, heat broiler. Brush 1 tablespoon oil on one side of each bread slice. Broil, oil side up, until crisp and lightly browned. Combine cucumber, yogurt, dill, and lemon juice; season with salt and pepper. Gently stir in trout. Top each bread slice with a few lettuce leaves and trout salad.
- In a large bowl, whisk together remaining 2 tablespoons oil, lemon zest, mustard, and 1 tablespoon hot water. Add potatoes and toss to combine. Season with salt and pepper and serve with open-faced sandwiches.
Nutrition Facts : Calories 549 g, Fat 16 g, Fiber 9 g, Protein 31 g, SaturatedFat 3 g
OPEN-FACED TOMATO AND CHEDDAR GRILLED CHEESE
Open-face sandwiches make an easy lunch for a crowd.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Serves 4 to 6
Number Of Ingredients 6
Steps:
- Preheat broiler. Arrange tomatoes in a single layer on a rimmed baking sheet. Drizzle with 3 tablespoons oil, and season with salt and pepper. Broil until tomatoes are soft, about 5 minutes.
- Melt butter with remaining tablespoon oil. Brush over cut sides of bread. Broil until top edges are just golden.
- Arrange tomatoes over bread, slightly overlapping. Top with cheese. Place on baking sheet; broil until cheese has melted and is bubbling, 1 to 2 minutes.
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.
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