OPEN-FACED SALMON SANDWICHES
I keep several cans of salmon in my pantry at all times so I never have to worry about drop-in guests. This recipe is so tasty and quick...and it doubles easily for company. -Katnee Cabeceiras, So. Prairie, Washington
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first nine ingredients. Fold in salmon. Shape into four patties., In a large nonstick skillet coated with cooking spray, cook patties over medium heat for 4-5 minutes on each side or until lightly browned. Serve on English muffin halves with lettuce and tomato if desired.
Nutrition Facts : Calories 270 calories, Fat 10g fat (2g saturated fat), Cholesterol 99mg cholesterol, Sodium 757mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
SALMON, TOMATO & CHEESE OPEN FACE OR PATTY STYLE SANDWICHES
A can of salmon, vine ripe tomatoes, cheese slices,toast.You have a brunch or meal served in 20 minutes. Fast easy. Photos are open face sandwiches. I serve with sliced chilled pears.
Provided by Montana Heart Song
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- For Salmon Spread:.
- In large bowl, add salmon, lemon juice, crackers, mayonnaise or Miracle Whip and dill weed. Mix and then set aside.
- Beat egg white until fluffy.
- Fold in to Salmon mixture.
- Toast bread and spread with margarine or butter.
- Pile salmon spread on each toast slice.
- Cut vine ripe tomatoes in slices; add a medium slice on top of salmon.
- Add a slice of cheese on top.
- Place all on baking tray.
- Broil at 450°F for 5 minutes. Cut diagonally or in half and serve as finger food or with knife and fork.
- For Salmon Patties:.
- Mix salmon, whole egg, not separated, lemon juice, crackers, mayonnaise or Miracle Whip, dill weed. Form into patties.
- Spray Pam into frying pan, cook on both sides until slightly browned.
- Put on toast, add tomato slices and cheese and broil at 450°F for five minutes.
- Note: You may also serve the salmon patties with other vegetables as a main dish.
Nutrition Facts : Calories 384.2, Fat 18.5, SaturatedFat 5.1, Cholesterol 106.9, Sodium 589.4, Carbohydrate 22.7, Fiber 2.2, Sugar 2.7, Protein 30.6
OPEN FACED SALMON SANDWICH
Provided by Food Network
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Toast the bread for about 5 minutes then set aside to cool.
- Combine half the salmon and all the cream cheese in a blender or food processor and puree. Spread a thin layer of the cream cheese mixture on each slice of bread. Spoon the remaining spread into a piping bag fitted with a star tip, if desired.
- Top each slice of bread with smoked salmon. Using a 3-inch oval cutter cut out about 16 sandwiches. Pipe rosettes of the cream cheese mixture onto each of the sandwiches, and then press parsley around the edge of each oval of bread.
- Arrange the sandwiches on 4 plates. Garnish the sandwiches with cucumber and salmon roe and serve.
OPEN-FACE SALMON AND AVOCADO SANDWICHES
This is my version of smorrebrod, which is a Scandinavian open-faced sandwich, and translates to "buttered bread," so what's not to like? It can be topped with anything from cold cuts, pieces of meat or fish, cheese, spreads...all that good stuff. Mmm!
Provided by Molly Yeh
Time 30m
Yield 4 servings
Number Of Ingredients 14
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!
TOMATO, CHEESE, AND AVOCADO SANDWICH
This is one of my favorite sandwiches! I usually use a wonderful white horseradish cheddar cheese rather than provolone, but it's kind of hard to find and the provolone is tasty, too. :) I've tried it on a lot of different breads, but I think that Oroweat's Carb Counting Multigrain Bread (when I'm being good) and Poulsbo Bread (when I'm bad) are my favorites for this sandwich.
Provided by Julesong
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- If you like your sandwiches toasted, go ahead and toast your bread.
- Mix the mayonnaise, mustard, and balsamic together, then spread it thinly on one side of each slice of bread.
- Place cheese on a mayo/mustard side of a piece of bread; if including proscuitto, place it on the provolone.
- Spread the slices of avocado next, then the tomato, and season to taste with salt and pepper; then top with lettuce and the other slice of bread with the mayo/mustard side facing the lettuce.
- Note: using a fully ripe avocado is very important.
OPEN-FACED GARDEN VEGGIE SANDWICHES
Virginia Lawson CORTEZ, COLORADO By now, your garden is probably filled with ripe veggies! I jazz up this delightful sandwich with a tasty dressing and Muenster cheese.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 425°. In a large bowl, combine oil, garlic, salt, oregano and basil. Add vegetables and toss to coat. Transfer to two 15x10x1-in. baking pans. , Bake, uncovered, 15-20 minutes or until lightly browned, stirring occasionally., Combine mayonnaise, vinegar and mustard; spread over toast. Place on a baking sheet. Top with vegetable mixture, tomato and cheese. Broil 6-8 in. from the heat for 2-3 minutes or until cheese is melted.
Nutrition Facts : Calories 390 calories, Fat 25g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 688mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 8g fiber), Protein 11g protein.
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