Best Open Faced Swordfish Sandwiches Recipes

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

Number Of Ingredients 17

Ingredients

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 FACED PORTOBELLO-SWORDFISH- PANCETTA CLUB

Open Faced Portobello-Swordfish- Pancetta Club image

Provided by Food Network

Yield 4 sandwiches

Number Of Ingredients 11

Ingredients

4 large portobello mushrooms, stems removed, sliced through the middle in two
4 thin (1/4-inch) swordfish steaks
Olive oil
Salt and ground black pepper
1-ounce fresh thyme, stems removed
2 tablespoons lemon zest
4 slices country bread, boule loaf
1/2 cup mayonnaise
1 tablespoon chili puree
1/4 pound Italian pancetta bacon, thinly sliced, blanched in boiling water
Several leaves romaine lettuce

Steps:

Brush the mushroom slices and swordfish steaks with olive oil and season with salt and pepper.
Combine the thyme leaves and lemon zest and sprinkle generously over the mushrooms and fish. Toast the bread slices until golden. Combine the mayonnaise and chili puree.
Wrap the fish with the thinly sliced bacon. Heat a skillet over high heat and add the mushroom slices. Cook the mushrooms until they begin to brown before turning and quickly cooking the other side. Remove the mushrooms and add the fish steaks to the pan. Cook the fish steaks for 2 to 3 minutes on each side.
Place a lettuce leaf on each piece of bread and top with a mushroom slice, then a fish steak and finally mushroom slice. Place a dollop of mayonnaise on top and serve.

OPEN-FACED SEAFOOD SANDWICHES

Open-Faced Seafood Sandwiches image

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

Ingredients

4 English muffins, split and toasted
3 tablespoons butter, melted
1 can (6 ounces) lump crabmeat, drained
1 can (6 ounces) small shrimp, rinsed and drained
1 cup shredded cheddar cheese, divided
1/2 cup chopped celery
1/2 cup chopped ripe olives
1 tablespoon minced fresh parsley
1/4 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce

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.