Best Emerils Knife And Fork Open Faced Sandwich Recipes

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AVOCADO OPEN-FACED SANDWICH



Avocado Open-Faced Sandwich image

Provided by Valerie Bertinelli

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 13

1 cup whole-milk ricotta, drained
1 tablespoon capers, drained, rinsed and crushed
1 tablespoon extra-virgin olive oil (the good stuff)
Zest of 1/2 lemon plus 1 tablespoon lemon juice
Big pinch kosher salt
Freshly ground black pepper
1 small shallot, sliced
2 tablespoons sea salt flakes
Zest of 1 lemon
6 slices sourdough bread, toasted
1 avocado, sliced
2 to 3 heirloom tomatoes, sliced
2 tablespoons salted sunflower seeds

Steps:

  • For the ricotta mixture: Add the ricotta, capers, olive oil, lemon zest and juice, salt and some pepper to a bowl. Set aside and allow the flavors to meld.
  • For the layers: Add the shallots to a bowl, cover with ice water and soak for 10 minutes prior to using.
  • Add the sea salt and lemon zest to a bowl and combine with your fingers.
  • To build: Top each slice of bread with some of the ricotta mixture, 2 slices avocado, 3 slices tomato and some shallots, sunflower seeds and lemon salt to finish. Cut diagonally.

EMERIL'S KNIFE AND FORK OPEN-FACED SANDWICH



Emeril's Knife and Fork Open-Faced Sandwich image

Provided by Emeril Lagasse

Categories     main-dish

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.

FORK STEAK



Fork Steak image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 10

fork-steak1 medium yellow onion, chopped
Extra-virgin olive oil, for drizzling
Four 10 to 12-ounce rib eye steaks
1 teaspoon seasoned salt, such as Lawry's
Freshly ground black pepper
1/4 cup chopped garlic
Balsamic vinegar, for drizzling
One 12-ounce can beer (not light beer)
6 button mushrooms
2 red bell peppers, chopped

Steps:

  • Preheat the oven to 400 degrees F.
  • Spread the chopped onions in the bottom of a large baking dish and drizzle with olive oil. Rub the steaks with the seasoned salt, pepper and garlic and place on top of the onions in a single layer. Drizzle the steaks with olive oil and balsamic vinegar. Pour the beer over the steaks and tuck the mushrooms and peppers around the steaks. Roast the steaks in the oven for 30 to 45 minutes.

17 BEST OPEN-FACED SANDWICHES TO TRY FOR LUNCH



17 Best Open-Faced Sandwiches to Try for Lunch image

These open-faced sandwiches will be your new go-to lunches! From tuna melts to hot browns to avocado toast, there are so many delicious possibilities.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 17

Open-Faced Tuna Melts
Open-Faced Chicken Salad Sandwich
Smoked Salmon Mini Bagel Sandwiches
Roasted Tomato Tartine with Homemade Ricotta
Kentucky Hot Browns
Obložené Chlebíčky - Czech Open Faced Sandwiches
Open-Faced Avocado Spread Sandwiches
Crab-and-Avocado Toasts
Open-Faced Sloppy Joes
Strawberry and Granola Open-Faced Sandwich
Grilled Avocado Caprese Crostini
Brown Butter Ramps and Oyster Mushrooms on Ricotta Crostini
10-Minute White Bean Artichoke Basil Toasts
Open-Faced Reuben Sandwiches
Open-Faced Hot Honey and Ham Grilled Cheese
Fresh Corn and Tomato Open-Faced Sandwich
Open-Faced Ham And Cheese Sandwiches

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep an open-faced sandwich in 30 minutes or less!

Nutrition Facts :

OPEN FACE SANDWICHES



Open Face Sandwiches image

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

7 large eggs
1/4 cup mayonnaise, plus more for spreading
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 slices sandwich bread
Sliced ham, lettuce, sliced olives, peas, bell pepper, cherry tomatoes, pickles, and grated carrot, for toppings

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.

OPEN-FACED REUBEN



Open-Faced Reuben image

Really the amounts are only a guideline, you may use as much as desired, my family loves them piled high, amounts are for one sandwich --- if desired you could toast 2 slices of bread and make it into a sandwich, use the largest slice of pumpernickle for this! --- see my recipe#188009

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 8m

Yield 1 serving(s)

Number Of Ingredients 6

1 slice dark rye pumpernickel bread
1 tablespoon soft butter
1/4 lb shaved pastrami or 1/4 lb corned beef
2 -3 ounces sauerkraut, drained
thousand island dressing (use any amount desired) or Russian salad dressing (use any amount desired)
2 slices swiss cheese (can use mozzarealla but Swiss is better)

Steps:

  • Toast the bread in a toaster until lightly golden brown, then spread butter over one side.
  • Pile the meat on top of the bread, then the sauerkraut on top of the meat.
  • Drizzle the dressing generously over the sauerkraut allowing some to spill over the sides of the sandwich.
  • Place the cheese slices completely over the top (the cheese should melt over the sides of the sandwich).
  • Set oven to broiler heat.
  • Broil for about 2-4 minutes or until the cheese has melted.
  • Serve warm with more dressing if desired.
  • Serve sandwich on a plate with knife and fork.

OPEN-FACED BROILED ROAST BEEF SANDWICH



Open-Faced Broiled Roast Beef Sandwich image

A simple and easily adjusted broiled open face sandwich concoction. You can use beef, ham, turkey, chicken, etc. You can also adjust the veggies. Just make sure the cheese is always on top to pull it together. The combined flavors of the ingredients that I've listed blows my mind every time I make this. Eat with a knife and fork!

Provided by Evan

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 20m

Yield 4

Number Of Ingredients 8

2 hoagie buns, split
2 tablespoons mayonnaise
2 teaspoons prepared coarse-ground mustard
1 pound deli sliced roast beef
2 tomatoes, thinly sliced
½ red onion, thinly sliced
4 slices provolone cheese
salt and pepper to taste

Steps:

  • Preheat oven on broiler setting.
  • Cut rolls in half, and toast in a bread toaster. Place on a baking sheet. Spread each half with mayonnaise and mustard. Layer with roast beef, tomato, red onion, Provolone, salt and pepper.
  • Broil 3 to 6 inches from heat source for 2 to 4 minutes (keep a constant eye on it) until cheese is bubbly and is beginning to brown.

Nutrition Facts : Calories 396.9 calories, Carbohydrate 23 g, Cholesterol 76.8 mg, Fat 19.2 g, Fiber 2 g, Protein 34.4 g, SaturatedFat 7.9 g, Sodium 1628.9 mg, Sugar 4.4 g

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