OPEN-FACE EGG SALAD SANDWICHES
Categories Sandwich Egg Onion Quick & Easy Lunch Summer Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 7
Steps:
- Place eggs in large bowl; mash coarsely with back of fork. Mix in onion, mayonnaise, mustard and thyme. Season salad with salt and pepper. Mound salad, then sprouts on bread, dividing equally.
AVOCADO & EGG SALAD OPEN FACED SANDWICH
When I was a kid, my mom would make open faced tuna salad, tomato with a slice of American cheese broiled on an English muffin. Since I didn't like tuna salad or tomatoes, she always made me an egg salad & cheese. My adult taste buds have evolved, and I modified the recipe for dinner tonight, and was thrilled with the result.
Provided by karen
Categories Lunch/Snacks
Time 35m
Yield 1-2 serving(s)
Number Of Ingredients 6
Steps:
- To hard boil eggs, place eggs in pot of water with the water level just slightly above the eggs. Bring water to a boil and boil for 12 minutes.
- Drain water from pot, and refill with cold water. Crack eggs by lightly tapping on the side of the sink and peel under running cold water.
- Use egg slicer to make egg slices, then turn the slices 90 degrees and slice again, mincing the eggs. If you don't have an egg slicer, you can mash with a fork.
- Combine eggs with just enough mayonnaise to get all of the eggs wet. Adjust the mayonnaise amount as needed.
- Add dash of salt to eggs and mix.
- At this point, the egg salad can be refrigerated in a sealed carton to be used for the sandwich later, or the sandwich can be made with the warm egg salad.
- To assemble, place half of the egg salad on each half of the hamburger bun or English muffin.
- Slice the avocado into small slices and place on top of egg salad.
- Cover with cheese.
- Place open faced sandwiches on a pie plate or small low sided pan.
- Broil on top rack in the oven for 5-10 minutes, until the cheese melts and the edges of the bread are lightly browned. Watch it carefully so that the bread does not burn.
- NOTE: The egg salad is best with regular mayo, not light mayo. If you are going to eat the egg salad cold instead of broiling it, the taste is much better the day after making it. Seal in a carton and refrigerate overnight for the best flavor.
OPEN FACED CHEESY EGG SALAD SANDWICHES
Found in the 1986 Sothern Living cookbook and modified a bit. We were very happily suprised with how a few little changes to egg salad can make such a difference. This is now one of my favorite dinners! Ofcoarse you could also make this for breakfast or lunch as well. Make the egg salad ahead of time and the meal is a snap. I usually just serve this with fruit or cucumber slices on the side.
Provided by Nikoma
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Peel and chop your eggs into a bowl, and add cheese through celery.
- Mix well. Refrigerate until dinner or go right along.
- Heat skillet to med/low heat.
- Spread sourdough slices with butter and toast on both sides.
- Remove to a baking sheet.
- Raise oven rack to top and set oven to broil.
- Top each slice of bread with egg salad and broil with oven door open 1-3 minutes or until cheese is melted (watch closely so bread doesn't burn).
- You could also use english muffin halves as the original recipe called for, but personally I think the sourdough adds a little something extra!
Nutrition Facts : Calories 443.3, Fat 24.1, SaturatedFat 11.3, Cholesterol 254.2, Sodium 789.7, Carbohydrate 39.4, Fiber 2.2, Sugar 2.7, Protein 17
OPEN-FACED EGG SANDWICHES
I always experiment with different herbs on my eggs, since I eat them every morning. This one became one of my favorites! -Valerie Belley, St. Louis, Missouri
Provided by Taste of Home
Categories Breakfast
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Heat a small skillet coated with cooking spray over medium-high heat. Whisk the egg whites, eggs and cheese; add to skillet. Cook and stir until set., Spread butter over toast; top with egg mixture. Sprinkle with rosemary and pepper. Serve immediately.
Nutrition Facts : Calories 231 calories, Fat 11g fat (5g saturated fat), Cholesterol 226mg cholesterol, Sodium 416mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
OPEN "FACE" EGG SALAD SANDWICHES
To make faces, use lettuce, olives, peas, bell pepper, cherry tomatoes, pickles, celery, and grated carrot for facial features in this open "face" egg salad sandwich.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 4
Number Of Ingredients 5
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.
OPEN-FACED EGG SALAD SANDWICHES
Make and share this Open-Faced Egg Salad Sandwiches recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 33m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients except butter and muffins.
- Spread butter on each muffin half; toast.
- Spread about 2 T.
- egg mixture on each muffin half; broil 3 minutes or until cheese melts.
OPEN-FACED EGG SALAD SANDWICHES
These classic Open-Faced Egg Salad Sandwiches are a filling and economical lunch.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together mayonnaise, mustard, and vinegar until smooth. Add eggs, celery, and onion; season with salt and pepper, and mix to combine. To serve, top toasts with lettuce and egg salad.
OPEN FACED EGG SANDWICHES WITH ARUGULA SALAD
Eggs and arugula are a delicious combination. This dish is great for brunch!
Provided by Joy
Categories Main Dish Recipes Sandwich Recipes
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- Mix garlic and mayonnaise together in a small bowl. Spread mayonnaise on 1 side of the bread slices. Mix arugula with olive oil, lemon juice, salt, and black pepper in a bowl until coated; divide arugula in fourths, placing each portion atop mayonnaise side of a bread slice.
- Spray a skillet with cooking spray, place over medium-high heat, and crack eggs into skillet, one at a time. Cook on one side only until whites are firm and yolks are slightly runny, 2 to 3 minutes. Season eggs with salt and black pepper. Gently place an egg on each open-face sandwich.
Nutrition Facts : Calories 501 calories, Carbohydrate 23.3 g, Cholesterol 382.5 mg, Fat 38.2 g, Fiber 1.6 g, Protein 17 g, SaturatedFat 7.4 g, Sodium 535.8 mg, Sugar 1.9 g
OPEN-FACED EGG SALAD AND WATERCRESS SANDWICH
Entered for safe-keeping. Found this recipe from Saveur on the internet, and it looks like an excellent combination for tea-time sandwiches. (Or in my case, I'll wrap 2-slice sandwiches with plastic as is commonly done in Britain, and brown-bag my lunch for work.) From wikipedia: "Watercress contains significant amounts of iron, calcium and folic acid, in addition to vitamins A and C.... Many benefits from eating watercress are claimed, such as that it acts as a mild stimulant, a source of phytochemicals and antioxidants, a diuretic, an expectorant, and a digestive aid. It also appears to have cancer-suppressing properties. It is widely believed to help defend against lung cancer. In addition, watercress is a known inhibitor of the Cytochrome P450 CYP2E1, which may result in altered drug metabolism for individuals on certain medications (ex., chlorzoxazone)." Note that watercress has a shelf life of 2-3 days. For a more British version, use cress sprouts.
Provided by KateL
Categories Lunch/Snacks
Time 32m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 9
Steps:
- PREPARE HARD-COOKED EGGS THE FOOLPROOF WAY:.
- Place the eggs in a large pot. Cover with cold water. Set over medium heat and cover with a lid. When it starts to boil, remove from heat and set aside for 10 minutes. Dump the warm water, and refill the pot with cold water. Let sit for 5 minutes or so, dump and refill again with cold water.
- When cool to the touch, peel off the shells and roughly chop the eggs.
- PREPARE EGG SALAD:.
- In a large bowl, gently combine the eggs, chives, and salt and pepper to taste.
- Pour on the mayonnaise, vinegar, and mustard. Gently fold together.
- PREPARE SANDWICH:.
- Toast the bread. (Note: this is one sandwich in which the bread is commonly de-crusted and cut into special shapes for tea-time, or the prepared sandwich may be cut into triangles.).
- Construct the sandwich. Pile the watercress on a slice of the toasted bread, and dollop the egg salad on top.
OPEN-FACE EGG SALAD SANDWICHES
Check out these tasty open faced egg salad sandwiches made using Bisquick® mix - a scrumptious breakfast or lunch.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 8-inch square pan with cooking spray. In large bowl, stir all bread ingredients. Spread in pan. Bake 15 to 17 minutes or until toothpick inserted in center comes out clean (top will not brown). Cool.
- Meanwhile, in medium bowl, stir all egg salad ingredients except lettuce.
- Cut bread into 4 squares; top each with 1/2 cup egg salad and 1/4 cup lettuce. Season with additional salt and pepper, if desired.
Nutrition Facts : Calories 420, Carbohydrate 24 g, Cholesterol 485 mg, Fat 3, Fiber 1 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 4 g, TransFat 1 g
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- Place eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat. Remove from heat and let the eggs stand in the hot water for 8 minutes. Drain, fill the pan with ice water and let the eggs cool for about 10 minutes.
- Meanwhile, cook pancetta in a medium skillet over medium-high heat until crisp, about 3 minutes per side. Drain on paper towels, then crumble.
- Peel the eggs and mash them in a medium bowl. Mix in mayonnaise, dill (or chives), lemon zest, salt, pepper and the pancetta.
- Top each piece of toast with a lettuce leaf and 1/2 cup egg salad. Garnish with dill (or chives), if desired.
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