Apple Open Faced Sandwich Recipes

APPLE AND CHEDDAR OPEN-FACED SANDWICHES {SMORREBROD}

Steps:

• Make the sweet dill drizzle by combining the maple (or honey), mustard, vinegar, 1 tbsp of fresh dill, olive oil and black pepper.
• Slice the bread into 6 slices and spread a thin layer of softened butter.
• Next, layer the apple and cheddar slices. About two pieces of each depending on the size of your bread.
• Sprinkle over the sweet dill drizzle and scatter with remaining dill and some fresh cracked black pepper.

OPEN-FACED APPLE TAHINI SANDWICH

Steps:

• Core and cut the apple into approximately 1/8-inch slices.
• Spread your choice of nut butter on each slice of the bread.
• Lay the apple slices on the bread.
• Drizzle the tahini on top of the apple slices; then drizzle the honey or maple syrup.
• Sprinkle the cinnamon on top.
• Put the slices in an oven set to BROIL, or in a toaster oven and toast on high.
• Make sure you WATCH IT so it doesnt burn.

APPLE OPEN-FACED SANDWICH

Steps:

• Butter the bread.
• Sprinkle raisins and sunflower seeds on top.
• Arrange apple dice on top of seeds and raisins.
• Top with grated cheddar.
• Bake in toaster oven till hot and bubbly.

OPEN-FACED GRILLED CHEESE WITH APPLE AND BACON

Steps:

• Preheat oven to 350 degrees. Place 4 slices bacon on a rimmed baking sheet (lined with parchment paper for easy cleanup); bake until crisp, 6 to 8 minutes per side. Drain on paper towels; tear each slice into quarters.
• Place 4 thick slices whole-wheat sandwich bread on clean baking sheet. Top with sliced cheddar cheese, red apple, quartered, cored, and sliced crosswise, and bacon. Bake until cheese has melted, 10 to 12 minutes.

OPEN-FACED PORCHETTA SANDWICH WITH CARAMELIZED APPLES

Steps:

• Melt butter in a skillet over medium-low heat.
• Cook apples, sugar, and water, stirring occasionally, until apples are soft and sauce has caramelized, about 20 minutes.
• Top bread with heated pork, onions, and the apples. Sprinkle with watercress, and drizzle with caramelized sauce from apples and the heated reserved jus.

OPEN "FACE" EGG SALAD SANDWICHES

Steps:

• In a medium saucepan, cover 7 eggs with water. Bring to a boil; cook, uncovered, 2 minutes. Cover and remove from heat; let stand 10 minutes. Place eggs in bowl under cold running water until cool. Peel eggs.
• Slice 2 eggs with an egg slicer or a knife. Set aside 8 of the slices for eyes. Place remaining pieces in a bowl; add unsliced eggs. Mash with a fork. Add mayonnaise, mustard, and salt and ground pepper; stir to combine.
• Spread a thin layer of mayonnaise over each of 4 slices of bread; cover with egg salad or 1 slice ham. Make faces, using egg slices, egg salad, and suggested toppings, as desired. Serve immediately.