Best Open Face Lamb Sandwiches Recipes

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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 PITAS WITH ROTISSERIE LAMB WITH POMEGRANATE AND MINT, GRILLED TOMATOES, AND GREEK SLAW



Open-Faced Pitas with Rotisserie Lamb with Pomegranate and Mint, Grilled Tomatoes, and Greek Slaw image

Provided by Bobby Flay

Categories     main-dish

Time 6h10m

Yield 6 to 8 servings

Number Of Ingredients 31

One boneless half leg of lamb (about 4 pounds), butterflied
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
4 cloves garlic, thinly sliced
1 cup pomegranate juice
1 cup red wine
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh rosemary
1 Spanish onion, chopped
2 bay leaves
Juice of 1 lemon
1 cup pomegranate molasses
2 tablespoons finely chopped fresh mint
2 tablespoons Dijon mustard
Juice of 2 lemons
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
2 tablespoons finely chopped fresh dill, plus for garnish
1 teaspoon honey
2 cloves garlic, chopped to a paste
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 cup finely shredded red cabbage
1/2 head green cabbage, shredded
1 large carrot, grated
6 ounces crumbled Greek feta
8 warmed pita breads, with or without pockets, for serving
Cherry tomatoes, on soaked skewers, for serving
Canola oil, for brushing
2 lemons, for serving

Steps:

  • For the rotisserie lamb with pomegranate and mint: Sprinkle both sides of the lamb with salt and pepper. Roll the lamb and tie with twine. Cut small slits over the entire lamb, using a paring knife. Fill each slit with a slice of the garlic. Put the lamb into a large plastic resealable bag.
  • Whisk the pomegranate juice, wine, olive oil, oregano, rosemary, onions, bay leaves and lemon juice in a bowl and sprinkle with salt and pepper. Pour the marinade over the lamb, in the bag. Press the air out of the bag and seal tightly. Place the bag into a large bowl. Refrigerate the lamb for at least 4 hours and up to 24 hours, turning the bag a few times during that time.
  • Remove the lamb from the refrigerator 30 minutes before cooking. Preheat the grill to medium-hot heat.
  • Whisk the pomegranate molasses, mint, mustard and lemon juice in a medium bowl and sprinkle with salt and pepper.
  • Skewer the lamb onto the rotisserie and grill until a meat thermometer registers 135 degrees F for medium doneness, 1 1/2 hours to 1 3/4 hours. Begin brushing the lamb with the pomegranate molasses mixture after about 45 minutes of grilling.
  • Meanwhile for the Greek slaw: Whisk together the lemon juice, olive oil, dill, honey and garlic in a large bowl. Sprinkle with salt and pepper. Add the red and green cabbage, carrot and feta. Toss to combine. Cover the slaw and refrigerate for at least 30 minutes before serving.
  • Transfer the lamb to a cutting board and loosely tent with foil. Wait 15 minutes before slicing.
  • While the lamb is resting, brush the tomatoes with canola oil and sprinkle with salt and pepper. Grill the tomatoes until they are charred on both sides and just soft, about 4 minutes.
  • Slice the lamb. Lay the warm pita breads on a large platter. Top with sliced lamb, grilled tomatoes and the Greek slaw. Squeeze the lemons over the top and serve.

LEG OF LAMB OPEN-FACED SANDWICH WITH BLACK OLIVE SALTSA: ARNI PSITO



Leg of Lamb Open-Faced Sandwich with Black Olive Saltsa: Arni Psito image

Provided by Cat Cora

Categories     main-dish

Time 4h20m

Yield 4 servings

Number Of Ingredients 15

1 cup Kalamata olives, pitted
1 Calabrian chile, chopped
1 clove garlic, plus 3 cloves garlic, sliced thinly
1 tablespoon capers, chopped
1 tablespoon finely chopped fresh oregano
1/2 cup olive oil, plus 1/4 cup
1 teaspoon black pepper, plus 1 teaspoon
1 (5 to 6-pound) leg of lamb
8 small sprigs rosemary
1 tablespoon dry crushed oregano
1 lemon, juiced
2 teaspoons salt
4 pitas, halved
1/2 cup goat cheese, softened
8 ounces arugula

Steps:

  • In a food processor, grind the olives, chile, single garlic clove, capers, 1 teaspoon black pepper, fresh oregano, and 1/2 cup olive oil together. Cover and set aside.
  • Preheat oven to 500 degrees F.
  • Make sure the lamb leg is cleaned well and any hard fat is trimmed off. Make 8 slits in the leg and stuff them with the rosemary sprigs and remaining sliced garlic. Rub the leg with the remaining olive oil, dry oregano, lemon, salt, and pepper. Roast for about 30 minutes. Lower heat to 375 degrees. Add water to the pan if needed. Cook until the internal temperature of the lamb is 120 to 135 degrees F, about 3 1/2 hours. Remove from the pan and let rest for 10 minutes. Skim the fat from the pan juices and pour into a bowl. Use for another time, this juice can be frozen. Slice the lamb as thinly as possible.
  • Toast the pita bread and spread the goat cheese on the inside of the pita. Pile in about 4 to 5 slices of the lamb and top with the olive spread and arugula. Serve room temperature.

LAMB SOUVLAKI SANDWICHES WITH GREEK SALAD AND TSATSIKI SAUCE



Lamb Souvlaki Sandwiches with Greek Salad and Tsatsiki Sauce image

Categories     Sandwich     Lamb     Olive     Tomato     Broil     Quick & Easy     Yogurt     Lunch     Mint     Cucumber     Lettuce     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 21

For tsatsiki sauce
1/2 seedless cucumber (usually plastic-wrapped), peeled, seeded, and chopped (1 cup)
1 cup plain whole-milk yogurt
1 teaspoon fresh lemon juice
1 small garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh mint
For lamb sandwiches
4 (6-inch) pita pockets, halved crosswise
1 (1/4-inch-thick) bone-in lamb steak from leg (1 1/2 lb), trimmed of excess fat
1/2 teaspoon salt
1/4 teaspoon black pepper
For Greek salad
1/2 lb romaine, torn into bite-size pieces
1/4 cup loosely packed fresh mint leaves
1 cup cherry or grape tomatoes, halved
1/2 seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, seeded, and cut into 1/4-inch-thick slices
1/2 cup pitted Kalamata olives, halved lengthwise
2 tablespoons fresh lemon juice
1/4 cup olive oil

Steps:

  • Make tsatsiki sauce:
  • Purée cucumber, yogurt, lemon juice, garlic, salt, and pepper in a blender until almost smooth, about 1 minute. Stir in mint and chill, covered, until serving.
  • Make lamb sandwiches:
  • Preheat broiler.
  • Wrap pitas in foil and put in lower third of oven to warm while broiling lamb.
  • Put lamb on oiled rack of a broiler pan and sprinkle with salt and pepper. Broil lamb 5 to 6 inches from heat, turning over once, 12 to 14 minutes total for medium-rare. Transfer to a cutting board and let stand 5 minutes, then thinly slice.
  • While lamb is standing, toss together salad ingredients in a bowl and season with salt and pepper.
  • Stuff warm pita pockets with salad and lamb, then drizzle filling with tsatsiki sauce.

GRILLED LAMB SANDWICHES



Grilled Lamb Sandwiches image

Provided by Guy Fieri

Time 2h

Yield 4 to 8 servings

Number Of Ingredients 22

1/2 tablespoon capers
1 teaspoon fresh oregano leaves
4 cloves garlic
2 cups plain unsweetened yogurt
2 tablespoons extra-virgin olive oil, plus more for grilling
1/2 teaspoon lemon zest
Salt and freshly cracked black pepper
One 3 to 4-pound leg of lamb, butterflied
1 sourdough baguette (use 2 if serving 8)
Harissa Mayo, for serving, recipe follows
Quick Pickled Sweet Cucumbers, for serving, recipe follows
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons store-bought harissa paste
1/2 teaspoon red wine vinegar
1/4 teaspoon ground cumin
Salt and freshly cracked black pepper
1 hothouse cucumber, finely sliced
1 teaspoon kosher salt
1/2 Fresno chile, halved lengthwise, seeded if desired and finely sliced
3/4 cup sugar
1 cup white vinegar

Steps:

  • Make the marinade by finely mincing the capers, oregano and garlic together. Add to a small bowl along with the yogurt, olive oil, lemon zest and some salt and pepper, stirring until well combined. Place the lamb in a large resealable bag and pour in the yogurt marinade. Mix it around so the lamb is completely coated all over. Squeeze out any air, reseal the bag and place in the refrigerator for at least 30 minutes, or up to overnight.
  • Preheat the grill to medium-high heat.
  • When the lamb is marinated, remove it from the bag and wipe off any excess with paper towels. Unfold the lamb, drizzle with a little olive oil and sprinkle well with salt and pepper on both sides; this will help form a nice crust. Grill for about 15 minutes, then flip once and cook for another 12 minutes on the second side until cooked through and you have some color on the lamb. When done, remove from the grill, tent with foil and let rest for 10 to 12 minutes before carving across the grain into thin slices.
  • Take the baguette and split horizontally lengthwise so you have long halves. Place on the grill to warm the bread through and get slightly crisp, about 2 minutes per side.
  • To assemble the sandwiches, smear the bread with Harissa Mayo, stack with slices of lamb and Quick Pickled Sweet Cucumbers. Place the top of the baguette on and slice the sandwich into quarters.
  • Mix the mayonnaise, sour cream, harissa, vinegar and cumin together in a large bowl and stir with a whisk to combine. Taste for seasoning and add salt and pepper as desired. Refrigerate and serve smeared on lamb sandwiches.
  • Add the cucumber slices and chile slices to a medium bowl and toss to combine.
  • In a medium saucepan, add the vinegar, sugar, 1/2 water and salt. Heat gently, stirring, just until the sugar and salt dissolve. Pour over the cucumbers and chiles in the bowl. Set aside to marinate at least 15 minutes before serving.

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