This open face sandwich is the bomb!
- 3 tbsp light sour cream
- 1 tbsp horseradish
- 1 tbsp Dijon
- Salt and pepper
- 4 slices french bread
- 4 slices roast beef
- 1 c arugula
- Persian or English cucumber slices thin
- Salt and pepper
Combine sour cream, horseradish and Dijon in a small bowl.
Spread horseradish over bread. Top with sliced cucumber, arugula and roast beef.
Not the prettiest sandwich, it is easy and tasty!
- Honey mustard
- 4 flatbreads
- 8 slices smokes ham
- 8 slices Brie
- 8 slices radicchio leaves
Preheat broiler to high. Spread honey mustard on the flatbread, top with radicchio, ham and brie. Broil until Cheese is melted.
I don’t have a panini press so I used my griddle and a cast iron skillet, I put a piece of parchment between the sandwich and skillet to make clean up easier.
- 1 mashed avocado
- 2 pieces ciabatta bread, sliced in half
- Baby spinach
- 4 oz sliced turkey
- Sliced cheese
- 2 jarred red peppers, drained
- Olive oil spray
Spread 1/4 avocado on the bread. Top with spinach, turkey, cheese and pepper. Smash down. Spray with olive oil and cook over medium heat on a griddle or panini press about 5 minutes per side till heated through.
Quick and easy lunch that tastes great!
4 slices sourdough
8 oz bocconcini (mini mozz balls), sliced in half
4 slices prosciutto
6 figs, quartered
6 oz arugula
1 tbsp olive oil
1 tbsp balsamic vinegar
Preheat broiler to medium.
Spray bread with olive oil spray, place on a baking sheet. Top with bocconcini, basils, prosciutto and parm. Broil for 3 – 5 min until cheese is melted and prosciutto is crispy.
In a large bowl toss figs, arugula, olive oil and balsamic.
Serves 2 – 4.
This one from Diana Henry is the ultimate British Comfort Food! Toasty bread, creamy sauce, topped with a fried egg! Yum!
2 thick slices white bread
2 tbsp butter
2 1/2 tbsp flour
1/2 c dry cider
1 c grated sharp cheddar cheese
1 tsp mustard, preferably Colman's (not powdered)
Pinch freshly grated nutmeg
1 large egg
1 1/2 teaspoons apple brandy or Calvados
2 fried eggs
Position an oven rack 4 to 6 inches from the broiler element; preheat the broiler.
Meanwhile, toast the bread. Place each slice in an individual gratin dish.
Melt the butter in a medium saucepan over medium heat. Whisk in the flour to form a roux, then remove the pan from the heat just long enough to gradually whisk in the cider until smooth.
Return to the heat; once the mixture is bubbling, reduce the heat to low. Stir in the cheese, mustard and nutmeg. Remove from the heat and season generously with the pepper.
Crack the egg into a liquid measuring cup. Add the apple brandy or Calvados and stir until lightly beaten. Whisk a few spoonfuls of the cheese mixture into the egg (to temper it), then pour it all into the saucepan, whisking until well incorporated.
Pour the cheese sauce over the toast
dividing it evenly among the gratin dishes. Broil for a minute or two, watching closely, just until lightly browned on top and bubbling. Place a fried egg on top.
Wow – this chicken will take you to flavor town!! The sweetness of the chicken with the heat of the mayo and crunchy cilantro on a soft bun is perfection!! Another winner from Diana Henry.
3 cloves garlic, minced
1 c soy sauce
1/4 c brown sugar
2 tsp rice wine vinegar
3 tbsp sesame oil
1 1/2 lb chicken tenders
1/4 c mayo
1 tsp gochujang
1 clove garlic, minced
Juice on one lime
3 persian cucumbers, sliced thib
1 carrot, shredded
1 shallot, sliced thin
1/4 c rice wine vinegar
1 jalapeno, minced
Buns, hawaii rolls
Combine all ingredients for the chicken in a bowl and chill for 4 hours – overnight.
Combine all the ingredients for the mayo and set aside.
Toss all the ingredients for the salad, set aside.
Heat a large skillet over high heat, add the chicken and 1/4 of the marinade. Cook turning the chicken several times until golden and Cooke through.
Spread the mayo on the buns, top with the chicken and cilantro. serve cucumbers on the side.
Serves 4 – 6.
Wow! And you are welcome! Yes, this sandwich is THAT amazing! This is from Simple by Diana Henry, the only change was using a jalapeño instead of a Greek chili.
Handful cilantro leaves
16 sprigs mint leaves
2 garlic clove, minced
1/2 tsp granulated sugar
1/2 lemon, juiced
4 slices white bread
1 c cheddar cheese, shredded
1 tomato, thinly sliced
1/2 red onion, thinly sliced
pinch ground cumin
pinch ground coriander
pinch ground ginger
pinch ground cinnamon
Butter or ghee
For the chutney:
Combine the chili through the sugar in a mortar and pestle. Pound well, You could chop everything together, but the chutney is better if it has a good pounding.
Add the lemon juice.
Spread the chutney on both slices of the bread. Lay the cheese, tomato, and onion on one slice. Sprinkle with the ground spices. Set the other slice of bread on top.
Spread bread with butter. Cook each side for at least 3 minutes, till golden and the cheese is melted.