OPEN-FACED FINGER SANDWICHES
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 18 finger sandwiches
Number Of Ingredients 16
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.
OPEN - FACE BAY SHRIMP SANDWICH
A great Scandinavian sandwich that is excellent with a nice bisque! For a Finnish touch, add hard-boiled egg to the sandwich! This would also make a great appetizer or finger food plate. Just cut bread into small pieces and serve. This can also be eaten as a wrap in a tortilla shell.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 4 ingredients in medium bowl and season with salt and pepper.
- Spread 1 tablespoon dressing over each bread slice.
- Mix shrimp into remaining dressing.
- Place 1 lettuce leaf on each bread slice. Arrange 6 cucumber slices on top of lettuce. Arrange shrimp mixture on top of cucumbers.
- Garnish each sandwich with tomato wedge, lemon slice and dill sprig.
Nutrition Facts : Calories 366, Fat 14.5, SaturatedFat 2.5, Cholesterol 200.8, Sodium 633.4, Carbohydrate 31, Fiber 1.9, Sugar 4.3, Protein 28.1
NORWEGIAN OPEN FACED SHRIMP SANDWICH
A tasty open faced sandwich that is very easy to prepare and makes a nice presentation. You can use any kind of bread with this. From grouprecipes.com
Provided by Pesto lover
Categories Lunch/Snacks
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cut each slice of bread diagonally to make two triangles. Toast the bread lightly.
- Mix the mayonnaise, garlic, white pepper, lemon juice and dill. Spread on toast.
- Put arugula leaves on toast.
- Arrange shrimp on top of arugula leaves.
- Top with red pepper rings and garnish with fresh dill sprig.
- Serve.
OPEN-FACE SHRIMP SANDWICHES
Sure, you could cover up these shrimp sandwiches with another layer of bread. But this way everyone gets to see the deliciousness that's in store for them!
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat broiler.
- Spread bread with dressing; place, cut sides up, on baking sheet. Top with shrimp and cheese.
- Broil, 4 inches from heat, 2 min. or until shrimp are heated through and cheese is melted.
- Sprinkle with cilantro. Squeeze lime juice over sandwiches. Cut each in half to serve.
Nutrition Facts : Calories 350, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 195 mg, Sodium 1270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 29 g
EMERIL'S KNIFE AND FORK OPEN-FACED SANDWICH
Provided by Emeril Lagasse
Categories main-dish
Time 40m
Yield 4 open-faced Sandwiches
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- For the white remoulade: In a food processor, fitted with a metal blade, combine the egg, mustard, lemon juice, garlic and horseradish. Process until smooth. With the machine running and in a steady stream, add the oil until the mixture is thick. Season with salt and pepper. Cover and refrigerate until chilled.
- Spread each side of the bread with the butter. Place the bread on the griddle and cook for 2 to 3 minutes on each side or until golden. Remove from the griddle. Spread each piece of the bread with the white remoulade. Mound about 1/3 of a pound on the meat on each piece of bread. Lay 2 slices of the cheese on top of each mound of meat. Place each piece of bread on a baking sheet. Place in the oven and bake until the cheese is bubbly, about 6 to 8 minutes. Fry the potatoes in a little hot oil in a saute pan until golden brown, about 3 to 5 minutes, stirring occasionally. Remove and drain on paper towels. Season with salt and pepper. To serve, place 2 open-faced sandwiches on each plate. Garnish each with a pile of potatoes and parsley.
SHRIMP OPEN-FACED SANDWICH
These simple shrimp toast make a great presentation. Green mayonnaise is easy to make and your favorite herbs can be substituted as desired. Mâche is the ideal garnish: it is usually sold with the fresh herbs in the produce section.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Toast baguette slices for 5-7 minutes, or until edges are a nice golden brown. Set Aside.
- Heat butter in a large sauté pan until bubbly. Add garlic and shrimp and sauté two minutes on each side. Place in bowl and set aside.
- Add white wine to the pan and simmer until it has reduced. Add parley and then pour over shrimp.
- Combine all ingredients for green mayonnaise in a bowl and mix thoroughly.
- Spread 1 teaspoon of the mayonnaise on each toast.
- Top each slice with 2 whole cooked shrimp and 2 radish slices.
- Garnish with mâche leaves.
Nutrition Facts : Calories 803.9, Fat 23.7, SaturatedFat 9.5, Cholesterol 163.9, Sodium 1486.8, Carbohydrate 105.5, Fiber 6, Sugar 1.9, Protein 34.7
SCANDINAVIAN OPEN-FACE BAY SHRIMP SANDWICH
Steps:
- Combine first 4 ingredients in medium bowl. Season with salt and pepper. Spread 1 tablespoon dressing over each bread slice. Mix shrimp into remaining dressing. Place 1 lettuce leaf on each bread slice, pressing to adhere. Arrange 6 cucumber slices atop lettuce on each slice. Arrange shrimp mixture atop cucumbers. Garnish each sandwich with tomato wedge, lemon slice and dill sprig.
SHRIMP MELT
Make and share this Shrimp Melt recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 18m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat broiler.
- In a bowl, combine the shrimp, mayonnaise, chili sauce, and cheese.
- Place muffins on a baking sheet, cut side down; broil 4 inches from the heat for 1 minute.
- Turn and spread each with shrimp mixture.
- Broil until bubbly but not browned (1 1/2-2 minutes); watch carefully to prevent burning.
Nutrition Facts : Calories 377, Fat 14.7, SaturatedFat 6.6, Cholesterol 157.6, Sodium 712.4, Carbohydrate 30.5, Fiber 2.5, Sugar 3.8, Protein 29.6
HOT AND CRUSTY SHRIMP SANDWICH
This open-faced sandwich is fantastic! The recipe is adapted from one in a book given to me several years ago by my mother-in-law called "Season's Greetings", by Marlene Sorosky. Marinating time is not included in prep time.
Provided by GaylaJ
Categories Lunch/Snacks
Time 48m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- To make the marinade, mix the oil, garlic, mustard, salt, lemon juice, vinegar, and cayenne in a medium glass or plastic bowl. Stir in the sliced onion and shrimp. Cover and marinate in the refrigerator up to 3 hours.
- Using your hands, remove as much bread as possible from the inside of the half-loaf of French bread, leaving a 1-inch rim. Place the bread pieces in a food processor (fitted with metal blade) and process into crumbs; measure 1 cup. Saute' the 1 cup crumbs in 2 tablespoons of the butter until golden; set aside.
- Preheat oven to 400°F With a fork, mix remaining 4 tablespoons butter with 3 tablespoons parsley and the garlic in a small bowl until combined. Spread on the inside of the hollowed loaf. Remove the shrimp and onions from the marinade (reserving marinade) and place in the loaf. Sprinkle with the olives and pimento, then drizzle with 3 tablespoons marinade (discard remaining marinade). Sprinkle with the sauteed bread crumbs and remaining 2 tablespoons parsley.
- Place the bread on a sheet of foil in the center of the oven. Bake for 18-20 minutes, or until the shrimp are pink and the bread is crusty (watch closely--mine did not take this long).
- Using a sharp, serrated knife (or a large mezzaluna, as I used), cut into 6 slices to serve. Serve warm or at room temperature.
OPEN-FACED SEAFOOD SANDWICHES
Delicious seafood sandwiches are as close as your cupboard using canned crabmeat and shrimp. Arlene Kroll of Vero Beach, Florida adds fresh parsley, lemon juice and Dijon mustard to give these noontime sandwiches a fresh taste.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Brush English muffins with butter; set aside. In a bowl, combine the crab, shrimp, 3/4 cup cheese, celery, olives and parsley. Combine the mayonnaise, lemon juice, mustard and Worcestershire sauce; pour over seafood mixture and toss to coat. , Place a rounded 1/4 cupful of the mixture on each muffin half; sprinkle with remaining cheese. Place on a baking sheet. Broil 4-6 in. from the heat for 3-4 minutes or until heated through and cheese is melted. Serve immediately.
Nutrition Facts : Calories 508 calories, Fat 31g fat (13g saturated fat), Cholesterol 185mg cholesterol, Sodium 1421mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 27g protein.
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