Openfacedappletahinisandwich Recipes

Steps:

• Core and cut the apple into approximately 1/8-inch slices.
• Spread your choice of nut butter on each slice of the bread.
• Lay the apple slices on the bread.
• Drizzle the tahini on top of the apple slices; then drizzle the honey or maple syrup.
• Sprinkle the cinnamon on top.
• Put the slices in an oven set to BROIL, or in a toaster oven and toast on high.
• Make sure you WATCH IT so it doesnt burn.

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.

Steps:

• To assemble, first spread a layer of mayonnaise on top of the toasted bread.
• Halve the avocado and scoop the flesh out of one half, using a tablespoon to ease it out. Place it on the toast and mash flat using a fork.
• Now spread on a layer of hummus on top of the smashed avocado.
• Arrange the lettuce on top, followed by the tomato slices. Sprinkle over the capers.
• Now add a light squeeze of fresh lemon juice and a small pinch of salt.
• Cut the sandwich in half and then it's ready to devour.

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.

Steps:

• Melt butter in saucepan over low heat.
• Add flour, stirring until smooth.
• Cook 1 Minute stirring constantly.
• Gradually add milk, cook over medium heat and continue to stir until thickened and bubbly.
• Add salt and cheddar cheese, stirring till cheese melts.
• Place sliced chicken on toast and cover with sauce.
• Sprinkle with crumbled bacon and grated parmesan cheese.
• Bake at 400 degrees for 10 minutes.

Steps:

• Thinly slice peppers and onion. Place in a deep pan, pour in the beer and cover. Simmer in pan until the beer has reduced and peppers and onions are soft.
• Fire up the grill until hot. In the meantime, pre-oil the steak and coat with coarse salt and pepper.
• Grill the steak until medium rare.
• Slice the baguette in half and lightly toast on the grill.
• Cover toasted baguette with chipotle mayonnaise.
• Thinly slice the steak and pile on the bun.
• Top the steak with the reduced beer, onions, and peppers.
• Top with cilantro and lime zest.
• Serve open faced and cut sandwich into desired portions.

Steps:

• Butter each slice of bread with half the butter.
• Spread half the mustard on top of each buttered slice of bread.
• Lay a slice of meat on top of the 2 slices of bread.
• Lay half the cheese on top of the meat.
• Serve with the Pickles and olives on the side.
• This makes 2 topless sandwiches which is what 'open faced' means.
• Can be sliced in half if bread is too large or eaten with a knife and fork.

Steps:

• Make a 1 1/2 inch to 2 inch deep vertical cut around outside edge of each roll, leaving 1/2 inch border. remove tops of rool and disgard. Hollow out about 1 1/2 inch of each roll, froming a boat. Set boats aside.
• Cut steak diagnally across grain into strips. Place in small shallow bowl. Add dressing and red pepper falkes and toss well to coat. set aside.
• Melt butter in non stick skillet over medium heat. add onion,gpepper and mushrooms and saute 15 minutes. add garlic and saute 1 minute. remove mixture from skillet and set aside. stir fry steak in skillet about 2-4 minutes or until no longer pink.
• Fill boats with layers of steak, onion mixture than top with cheese. Broil boats 3 minutes.

Steps:

• cut bagel in half and toast it until it is golden brown and quite firm.
• evenly spread cream cheese on both halves of the bagel.
• mash avocado so it is easier to spread and once again even spread it among the bagel's halves.
• lay 4 slices of cucumber on each side of sandwich.
• drizzle olive oil and raspberry vinaigrette over bagels
• sprinkle salt and pepper over bagel to taste. leave the sandwich open faced.

Steps:

• In a medium bowl, combine the cream cheese, scallion, parsley, chives, dill, garlic, lemon juice, salt, and pepper. Reserve a small amount of fresh dill for garnish. Mix until everything is evenly distributed. Cover and chill the mixture for at least 1 hour before serving.
• Spread 1 to 2 tablespoons of the cream cheese mixture on a crispbread cracker or rye bread (best if lightly toasted). Repeat until all of the cream cheese mixture has been used.
• Top with cucumber slices, and sprinkle with reserved fresh dill. Eat immediately!
• Variation: Instead of baby cucumbers, top the herbed cream cheese mixture with smoked salmon and red onions.

Steps:

• Mix ketchup, onion, water, sugar, vinegar, Worcestershire sauce, celery seed, pepper sauce and bay leaf in 2-quart saucepan.
• Heat to boiling, simmer occasionally; reduce heat.
• Simmer 20 minutes or until thickened; remove bay leaf.
• Stir in pork; heat until hot.
• Toast English muffins.
• Spoon pork mixture over each muffin half.