RECIPE OF OPEN SANDWICH RECIPES

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LOADED OPEN SANDWICHES RECIPE | BBC GOOD FOOD



Loaded open sandwiches recipe | BBC Good Food image

Keep the kids happy over the summer holidays with a patisserie-style afternoon tea complete with these easy open sandwiches featuring a variety of toppings

Provided by Lulu Grimes

Categories     Afternoon tea, Buffet, Lunch

Total Time 20 minutes

Prep Time 20 minutes

Yield Makes 20-24 small sandwiches

Number Of Ingredients 10

12 small slices rye bread or 6 slices thin, firm bread
softened butter , for spreading
6 tbsp mayonnaise
2 tsp cucumber relish or piccalilli
2 slices ham , shredded
2 tbsp cream cheese
¼ cucumber , halved, peeled and thinly sliced
2 boiled eggs , halved and sliced
100g frozen north Atlantic prawns , defrosted
sliced radishes , dill sprigs and cress, to garnish

Steps:

  • Trim the crusts from the bread if you like and cut each slice into smaller pieces. Spread each slice with butter and lay out on a board.
  • Mix 2 tbsp mayonnaise with the cucumber relish and spread over a quarter of the buttered bread slices. Arrange the ham and the radishes over the top. Spread the cream cheese over another quarter and arrange the cucumber and dill on top. Mash the egg with 2 tbsp mayonnaise and spread over another quarter, then top with the cress. Mix the prawns with the remaining mayonnaise and spoon over the remaining bread slices, then grind over a little black pepper. Add a garnish of dill, if you like.

Nutrition Facts : Calories 120 calories, FatContent 9 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 6 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.4 milligram of sodium

OPEN FACE SANDWICHES RECIPE | MARTHA STEWART



Open Face Sandwiches Recipe | Martha Stewart image

Eggs are tasty and healthy but they can be fun too! Make these Open Face Sandwiches for a nutritious and delicious meal.

Provided by Martha Stewart

Categories     Pork Recipes

Yield Makes 4

Number Of Ingredients 7

7 large eggs
1/4 cup mayonnaise, plus more for spreading
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 slices sandwich bread
Sliced ham, lettuce, sliced olives, peas, bell pepper, cherry tomatoes, pickles, and grated carrot, for toppings

Steps:

  • Make egg salad: In a medium saucepan, cover eggs with water. Bring to a boil; cook, uncovered, 2 minutes. Cover pan, and remove from heat; let stand 10 minutes. Hold eggs under cold running water to stop the cooking. Peel eggs.
  • Slice 2 eggs with a knife or an egg slicer. Set aside eight of the slices for eyes, and place remaining pieces in a bowl. Add unsliced eggs to bowl, and mash with a fork. Add mayonnaise, mustard, salt, and pepper; stir to combine.
  • Spread a thin layer of mayonnaise over each slice of bread. Cover bread with egg salad, or layer on sliced ham. Make faces using the egg-yolk slices, egg salad, and the remaining toppings, as desired. Serve immediately.

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