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Posts Tagged ‘open-face sandwich’

by Caitlin Saniga

If you have an extra bell pepper from the garden, it's nice to add a thin ring or two to these sandwiches.

  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh oregano
  • 1/4 teaspoon red pepper flakes
  • salt and pepper
  • 1 long loaf sourdough or Italian bread, cut into 1/2-inch slices
  • 2 large cloves garlic, minced finely
  • 4 Roma tomatoes, sliced into 1/4-inch rounds
  • 6 slices Muenster cheese

Turn on the broiler to low. Place an oven rack 6 inches from the broiler.

Combine the oil, oregano, pepper flakes and a dash of salt and pepper in a small dish. Brush one side of each slice of bread with some of the flavored oil. Top with tomato slices.

Use a pizza cutter or a flat-edge knife to cut the Muenster cheese into skinny strips. Arrange the cheese strips over the tomatoes.

Place sandwiches on an ungreased baking sheet and move the try to the oven rack. Let sit under the broiler about 3 minutes. Remove from the oven and brush any remaining flavored oil over the cheese. Return the tray to the oven and let cook about 1 minute, until cheese starts to get bubbly and golden. Serve warm.

Makes about 12 sandwiches. (Depends on the size of the loaf of bread.)

Recipe adapted from: Food Network Magazine

Photo: Caitlin Saniga

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by Caitlin Saniga

With the help of this recipe, I confirmed the suspicion that I'm allergic to kiwi. Oh, my poor inflamed buds! But it was just as much torture to stop eating these open-face sandwiches. The bacon/lime/avocado/cilantro/kiwi flavor combination is tart, tangy, sweet and savory — all at once!!

  • 8 bacon slices
  • 1 tablespoon and 2 teaspoons fresh lime juice, divided
  • 1 teaspoon honey
  • 1 pound kiwis (about 3 large), peeled, cut into 1/4-inch cubes (about 1/2 cups)
  • 1/2 cup shopped fresh cilantro
  • 2 teaspoons hot sauce
  • 8 small slices Italian bread
  • 2 avocados, halved, pitted, peeled

Cook bacon in a large skillet over medium heat until crisp. Transfer to paper towels to drain.

Whisk 1 tablespoon lime juice with honey in a medium bowl. Add kiwi, cilantro, green onions and hot sauce. Season kiwi salsa with salt; toss gently.

Use a toaster to to crisp bread until it’s golden brown.

Mash avocado in a medium bowl. Add remaining 2 teaspoons lime juice; season with salt and pepper.

Spread each bread slice with about 3 tablespoonfuls of mashed avocado. Top each with salsa and 1 bacon slice, crumbled. Serve immediately.

Makes 8.

Recipe adapted from: Bon Appetit

Photo: Caitlin Saniga

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