Best Emerils Knife And Fork Open Faced Sandwich Recipes

Emeril's Knife and Fork Open-Faced Sandwich image

Provided by Emeril Lagasse

Time 40m

Yield 4 open-faced Sandwiches

Number Of Ingredients 14

1 egg
1 tablespoon Creole mustard
1 lemon, juiced
2 teaspoons chopped garlic
1 tablespoon prepared horseradish
1 cup vegetable oil, plus extra for frying potatoes
Salt
Freshly ground black pepper
8 slices (1/2-inch thick) Italian bread
1/4 cup butter, at room temperature
3 pounds roasted pork butt
16 slices Meunster cheese
2 pounds new potatoes, thinly sliced, soaked in water and drained
1 tablespoon finely chopped fresh parsley leaves

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.

Nola Rib-Eye Sandwich image

Provided by Emeril Lagasse

Yield 4 sandwiches

Number Of Ingredients 23

4 (10 ounce) ribeye steaks
2 tablespoons olive oil
Essence, recipe follows
16 small red potatoes, quartered
1 cup heavy cream
1/2 pound unsalted butter
1/2 cup roasted garlic puree
Salt and white pepper
1 red onion, sliced into thin rings
1/2 cup Crystal hot sauce
1 cup seasoned flour
1 cup Worcestershire Sauce
4 large hoagie buns
2 tablespoons parsley
Zap Potato Chips, or your favorite potato chips
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

Preheat the fryer. Season the ribeye with olive oil and Essence. In a saute pan, pan saute the steaks for 4 minutes on each side for medium rare. For the potatoes: In a sauce pot, bring the potatoes (covered with salted water) up to a boil and reduce the heat. Cook the potatoes until they are fork tender, about 8-10 minutes. Remove from the heat and drain. Place back in the sauce pot and partly mash with a hand masher. (This dehydrates the potatoes) Add the cream, butter and garlic. Mash until incorporated but the potatoes still have lumps. Season with salt and pepper.
For the fried onions: In a small mixing bowl, toss the onions with the hot sauce. Dredge the onions in the seasoned flour and sift completely removing any excess flour. Fry the onions for 2-3 minutes or until golden brown. Remove from the fryer and drain on a paper-lined plate. Season with Essence. Remove the steaks from the saute pan and deglaze the pan with the Worcestershire sauce. Place the hoagie bun on a platter. Lay the rib-eye across the bottom bun. Mound the potatoes on the top of the steak. Spoon the worcestershire sauce over the potatoes. Pile the onions on top of the potatoes. Garnish with parsley and Zaps.
Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Open-Faced Sandwich image

Provided by Food Network

Time 10m

Yield 1 serving

Number Of Ingredients 9

1 tablespoon vegan mayonnaise
1 large slice sourdough bread or 2 slices bread of choice, toasted
1 ripe avocado
2 tablespoons hummus
2 leaves lettuce
4 thin slices ripe tomato
1 tablespoon capers, drained
Juice of 1 lemon
Flaky sea salt

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.