Open Faced Raspberry Cream Sandwiches Recipes

OPEN-FACED SANDWICH

Steps:

• To assemble, first spread a layer of mayonnaise on top of the toasted bread.
• Halve the avocado and scoop the flesh out of one half, using a tablespoon to ease it out. Place it on the toast and mash flat using a fork.
• Now spread on a layer of hummus on top of the smashed avocado.
• Arrange the lettuce on top, followed by the tomato slices. Sprinkle over the capers.
• Now add a light squeeze of fresh lemon juice and a small pinch of salt.
• Cut the sandwich in half and then it's ready to devour.

OPEN FACED RASPBERRY CREAM SANDWICH

Steps:

• Spread cream cheese on each of 4 pound cake slices. Spread raspberry jam over cream cheese. Serve immediately.

RASPBERRY CREAM SANDWICHES

Steps:

• Preheat oven to 350°F. Make cookies: Whisk together flour, baking soda, and salt. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 2 minutes. Add egg, vanilla extract, and vanilla seeds; reserve bean for another use. Mix until smooth. Reduce speed to low; gradually mix in flour mixture.
• Using a 1-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake, rotating sheets halfway through until golden and just set, 8 to 10 minutes. Let cool on parchment on wire racks.
• Make filling: Puree raspberries and sugar in a food processor. Pour mixture through a fine sieve into a small bowl, pressing to extract juice; discard seeds.
• Melt white chocolate in a heatproof bowl set over a pan of simmering water. Remove from heat; whisk in cream in a slow, steady stream. Add reserved raspberry mixture; slowly whisk until pale, about 3 minutes. Refrigerate 30 minutes.
• Assemble cookies: Spread 1 tablespoon filling onto the bottom of one cookie; sandwich with another. Repeat. Cookies can be refrigerated between layers of parchment in airtight containers at room temperature up to 2 days.