Open Faced Jarlsberg Sandwiches With Greens Recipes

OPEN-FACED JARLSBERG SANDWICHES WITH GREENS

Steps:

• Preheat broiler. In 12-inch nonstick skillet, heat oil on medium 1 minute. Add garlic and cook 3 to 4 minutes or until garlic is golden, stirring occasionally. Stir in spinach and cook 1 to 2 minutes or until spinach wilts. Stir in 1/8 teaspoon each salt and freshly ground black pepper. Remove skillet from heat.
• Meanwhile, place bread on cookie sheet and toast in broiler 2 minutes or until beginning to brown.
• Turn toasted bread over and spread Dijon on top of bread slices; top with spinach, sliced tomatoes, then cheese. Broil sandwiches 2 to 3 minutes or until cheese melts and begins to brown.

OPEN-FACED STEAK SANDWICH

Steps:

• Thinly slice peppers and onion. Place in a deep pan, pour in the beer and cover. Simmer in pan until the beer has reduced and peppers and onions are soft.
• Fire up the grill until hot. In the meantime, pre-oil the steak and coat with coarse salt and pepper.
• Grill the steak until medium rare.
• Slice the baguette in half and lightly toast on the grill.
• Cover toasted baguette with chipotle mayonnaise.
• Thinly slice the steak and pile on the bun.
• Top the steak with the reduced beer, onions, and peppers.
• Top with cilantro and lime zest.
• Serve open faced and cut sandwich into desired portions.

OPEN-FACED BAGEL SANDWICH

Steps:

• cut bagel in half and toast it until it is golden brown and quite firm.
• evenly spread cream cheese on both halves of the bagel.
• mash avocado so it is easier to spread and once again even spread it among the bagel's halves.
• lay 4 slices of cucumber on each side of sandwich.
• drizzle olive oil and raspberry vinaigrette over bagels
• sprinkle salt and pepper over bagel to taste. leave the sandwich open faced.