open faced sandwich

I call this one pan Open Faced Chicken Cordon Bleu my "skinny" version of the classic. With ham, Swiss and dijon, it isn't breaded and fried, it gets baked!

Open Faced Chicken Cordon Bleu

chicken breasts ((See Note 1))

tsp each salt and black pepper

tbsp flour

olive oil

butter

tbsp dijon mustard

deli ham ((See Note 2))

Swiss cheese ((See Note 3))

Preheat oven to 350°F. Pound chicken breast to flatten to 1/2" or if large, slice horizontally. Season both sides with salt and pepper. Lightly dust each side with flour.

In a oven proof skillet over medium high heat add the olive oil and butter. Quickly pan sear the chicken on both sides until lightly browned, about 1-2 minutes each side. Turn off heat and brush each piece of chicken with divided mustard. Top each piece of chicken with divided sliced ham and bake for 15 minutes.

Remove from oven and top ham with Swiss cheese. Bake for another 5 minutes and serve immediately.

These Danish Smørrebrød or open faced sandwiches are probably the best sandwiches you will ever eat, easy to put together, yet impressive in appearance, so versatile and incredibly delicious.

Open Faced Sandwiches – Smørrebrød – Danish Food

Traditional pickled herring smørrebrød:

rye bread

Danish remoulade (or butter)

pickled herrings, depending

onion

gherkins

fresh dill or thyme

cayenne pepper

Smoked salmon and cucumber smørrebrød:

mayonnaise

salmon

cucumber

lemon

cayenne pepper, optional

Salami smørrebrød:

salami

tomato

parsley

Avocado and egg smørrebrød:

½ avocado (or a very small whole one)

lemon juice

salt

coriander parsley leaves

black pepper, smoked would be great

Havarti cheese and tomato smørrebrød:

lettuce leaves

Havarti (or another sliced cheese you like)

salt and black pepper

https://mediavine-res.cloudinary.com/video/upload/ba6i2i28c4trtrewxfzq.mp4

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An open-faced baguette sandwich topped with cheese and mushrooms and toasted in the oven. Finish it with a squeeze of ketchup and some crisp fried onions.

Zapiekanka, Polish toasted sandwich

demi baguettes (or similar long white sandwich rolls)

150 g cheese (hard cheese like gouda, cheddar)

150 g button mushrooms

g butter (room temperature)

tbsp ketchup

chives (minced)

onions

Halve the bread lengthways and place each half with the cut facing up. Spread the butter on all halves.

Thinly slice the mushrooms and top the bread halves with an even layer of mushrooms.

Grate the cheese and add it over the mushrooms making sure to cover the whole length of the bread.

Toast in the preheated oven at 200°C (390°F) for 10 minutes, until the cheese melts and the bread gets nicely toasted.

Squeeze the ketchup in a zig-zag pattern over the sandwiches, top with minced chives and crisp fried onions if desired.

A rustic open-faced sandwich from Deborah Madison&#39;s Vegetable Literacy.

Classy Open-Faced Veggie Sandwiches

caramelized sweet onions

spinach

sea salt and pepper

red peppers

bread

garlic (halved)

manouri or ricotta salata

olive oil (to finish)

Warm the caramelized onions in a pan over low heat.

In another pan, wilt the spinach in the water clinging to its leaves, then season it with salt and pepper. Slice the peppers into wide strips.

Toast the bread, then rub one side with the garlic. Cover with the onions, followed by the spinach, the cheese, then the roasted peppers set diagonally across the top.

Season with salt and pepper, and drizzle with olive oil.

Open-faced sloppy joes on crispy garlic toast topped with melted cheese. Easy comfort food that's ready in 30 minutes!

Cheesy Sloppy Joe Garlic Toast

beef (80/20 blend)

½ medium yellow onion, diced

tomato sauce

ketchup

yellow mustard

brown sugar

Worcestershire sauce

onion powder

garlic powder

garlic toast

sharp cheddar cheese, shredded

Preheat and prep

Preheat your oven to 400°F and line a large baking sheet with parchment paper or lightly grease it.

Brown the beef and onions

Heat a large skillet over medium-high heat. Add ground beef and diced onion, cooking for 6-8 minutes while breaking up the meat with a spatula until no pink remains and onions are softened. Drain off any excess grease.

Make the sloppy joe sauce

Add tomato sauce, ketchup, mustard, brown sugar, Worcestershire sauce, onion powder, and garlic powder to the beef mixture. Stir everything together until well combined.

Simmer the mixture

Bring the mixture to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together.

Assemble the toasts

Place the frozen garlic toast pieces on the prepared baking sheet. Top each piece with a generous scoop of the sloppy joe mixture, spreading it evenly to the edges.

Add cheese and bake

Sprinkle shredded cheddar cheese over each loaded toast. Bake for 10-15 minutes until the bread is golden and crispy, and the cheese is melted and bubbly.

Serve hot

Let cool for 2-3 minutes before serving. These are perfect as an appetizer, snack, or easy dinner served with a side salad.

Top 5 open faced sandwich recipes from across the web

The most viewed open faced sandwich recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Open Faced Chicken Cordon Bleu

Open Faced Sandwiches – Smørrebrød ...

Zapiekanka, Polish toasted sandwich

Classy Open-Faced Veggie Sandwiches

Cheesy Sloppy Joe Garlic Toast

Top 5 open faced sandwich recipes from across the web

The most viewed open faced sandwich recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Open Faced Chicken Cordon Bleu

Open Faced Sandwiches – Smørrebrød ...

Zapiekanka, Polish toasted sandwich

Classy Open-Faced Veggie Sandwiches

Cheesy Sloppy Joe Garlic Toast

The most viewed open faced sandwich recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine