Open Faced Beef And Mozzarella Sandwiches Recipes

OPEN-FACED BEEF SANDWICHES

Open-Faced Beef Sandwiches image

"As a working mom of two daughters, I'm always looking for a quick meal," notes Christine Weimar from New Britain, Pennsylvania. "I make these hearty sandwiches when I'm in a hurry. Serve them with tomato soup, chips and pickles," she suggests.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1/2 cup chopped onion
1/2 teaspoon minced garlic
1 tablespoon butter
1 pound thinly sliced deli roast beef
1 jar (12 ounces) beef gravy
6 slices Italian bread (1 inch thick), toasted
1 tablespoon prepared horseradish
6 slices provolone cheese

Steps:

In a large skillet, saute onion and garlic in butter until tender. Add beef and gravy; cook and stir until heated through. Place bread on an ungreased baking sheet. , Spread each with horseradish; top with beef mixture and cheese. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted.

Nutrition Facts :

OPEN-FACED TOMATO, MOZZARELLA AND BASIL SANDWICH

Open-Faced Tomato, Mozzarella and Basil Sandwich image

Provided by Ina Garten

Time 15m

Yield 10 to 12 servings

Number Of Ingredients 6

Ingredients

8 medium tomatoes
3 (16-ounce) balls fresh mozzarella
4 loaves ciabatta, sliced in 1/2 lengthwise
1 cup prepared pesto
Kosher salt and freshly ground black pepper
32 basil leaves

Steps:

Core the tomatoes and slice each tomato and each ball of mozzarella into 1/4-inch thick slices.
Place the sliced ciabatta loaves on a work surface, and spread each half evenly with 1/8 cup pesto. Place 4 slices of tomato and 3 slices mozzarella side by side on the top of each half loaf and sprinkle with salt and pepper. Place 4 basil leaves on top of each sandwich.
Slice each half loaf crosswise into 4 serving portions, making sure that each piece has a slice of tomato, mozzarella and a basil leaf.

OPEN FACE MOZZARELLA SANDWICH

Open Face Mozzarella Sandwich image

This is a good way to use up some leftover Italian bread -- or any bread for that matter. Fresh mozzarella melted over vine ripe tomatoes and basil, then drizzled with extra-virgin olive oil and balsamic vinegar. Yummy! A nice glass of red wine and you're in heaven! Enjoy with a nice salad or a cup of soup; makes a lovely lunch or afternoon snack.

Provided by Julia Monroe

Categories World Cuisine Recipes European Italian

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

4 slices Italian bread
4 slices ripe tomato
4 leaves fresh basil
4 slices fresh mozzarella cheese
2 tablespoons extra virgin olive oil, divided
2 tablespoons balsamic vinegar, divided

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Lay the 4 slices of Italian bread out on the prepared baking sheet; top each piece of bread with a tomato slice, a basil leaf, and a slice of mozzarella cheese.
Bake in the preheated oven until the cheese has melted, about 7 minutes. Drizzle each sandwich with 1/2 tablespoon of olive oil and balsamic vinegar.

Nutrition Facts : Calories 204.5 calories, Carbohydrate 12.6 g, Cholesterol 22.3 mg, Fat 13.6 g, Fiber 0.8 g, Protein 7 g, SaturatedFat 5.2 g, Sodium 160.2 mg, Sugar 2.4 g

OPEN-FACE ROAST BEEF SANDWICHES

Open-Face Roast Beef Sandwiches image

This open-face sandwich showcases slow-roasted roast beef and mozzarella. (And a few surprise ingredients that take the flavor way beyond the classic.)

Provided by My Food and Family

Categories Home

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 French bread baguette piece (8 inch), split
1/4 cup MIRACLE WHIP Dressing
1 pkg. (7 oz.) OSCAR MAYER Deli Fresh Slow Roasted Roast Beef
4 KRAFT Slim Cut Mozzarella Cheese Slices
2 cups chopped romaine lettuce
2 Tbsp. KRAFT Greek Vinaigrette Dressing
8 very thin red onion slices

Steps:

Heat broiler.
Spread bread with dressing; place, cut sides up, on baking sheet. Top with meat and cheese.
Broil, 4 inches from heat, 2 min. or until meat is heated through and cheese is melted.
Toss lettuce with dressing. Cover sandwiches with lettuce mixture and onions. Cut each sandwich in half to serve.

Nutrition Facts : Calories 340, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 1040 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 g

OPEN-FACED BEEF AND MOZZARELLA SANDWICHES

Open-Faced Beef and Mozzarella Sandwiches image

This recipe is exactly like it was originally printed. Microwaves vary and the times for your oven may differ.

Provided by Barb in WNY

Categories Lunch/Snacks

Time 17m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

2 hoagie rolls
1/4 cup cream cheese with chives and onions
1 1/2 cups fresh mushrooms, quartered
1/2 cup green onion, diced
1 medium tomatoes, thinly sliced
8 slices cooked beef
1/2 cup mozzarella cheese, shredded

Steps:

Spread each bun half with 1 tablespoon cream cheese.
Place on a paper-lined plate; set aside.
In a 1-quart casserole, combine mushrooms and onions.
Microwave at high for 2 to 3 minutes, or until tender, stirring once.
Drain.
Arrange tomato slices evenly on each bun half.
Top evenly with roast beef and mushroom-onion mixture.
Spread each bun half evenly with cheese.
Microwave at 70 % (medium high) for 3 to 4 minutes, or until cheese is melted.

Nutrition Facts : Calories 281.6, Fat 9.1, SaturatedFat 4.1, Cholesterol 22.1, Sodium 495.3, Carbohydrate 36.6, Fiber 3.2, Sugar 4.4, Protein 14.5

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