Best 6 Open Faced Bacon And Cucumber Salad Sandwiches Recipes

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Open-faced bacon and cucumber salad sandwiches are a delightful combination of crispy bacon, refreshing cucumbers, and tangy dressing, all piled high on slices of hearty bread.

This classic sandwich is perfect for a light lunch or a casual dinner and can be easily customized to suit your taste preferences. With variations like avocado and bacon sandwiches, cucumber and bacon sandwiches, and BLT sandwiches, there's something for everyone to enjoy.

Dive into the world of open-faced bacon and cucumber salad sandwiches and discover the perfect recipe for your next culinary adventure.

Check out the recipes below so you can choose the best recipe for yourself!

CUCUMBER OPEN FACED SANDWICHES



Cucumber Open Faced Sandwiches image

Make and share this Cucumber Open Faced Sandwiches recipe from Food.com.

Provided by JoAnn

Categories     Spreads

Time 10m

Yield 20 serving(s)

Number Of Ingredients 7

3 cucumbers, peeled and sliced thin (seedless are great)
8 ounces cream cheese, softened
1 package hidden valley ranch dressing mix
1/2 cup mayonnaise
1/4 cup sour cream
1 loaf rye cocktail bread
dill weed (to garnish)

Steps:

  • Place cream cheese, dressing mix, mayonnaise and sour cream in a bowl and mix together until well blended.
  • Chill at least one hour for flavors to blend.
  • Spread each bread slice with a tsp of the mixture.
  • Top with a cucumber slice.
  • Sprinkle with dill weed and arrange on platter.

Nutrition Facts : Calories 51.2, Fat 4.5, SaturatedFat 2.5, Cholesterol 14, Sodium 39.7, Carbohydrate 2.2, Fiber 0.2, Sugar 1.2, Protein 1

OPEN-FACED BACON AND CUCUMBER-SALAD SANDWICHES



Open-Faced Bacon and Cucumber-Salad Sandwiches image

Categories     Sandwich     Picnic     Kid-Friendly     Quick & Easy     Yogurt     Lunch     Bacon     Cucumber     Summer     Gourmet     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Serves 2

Number Of Ingredients 6

1/2 cup plain yogurt
2 large slices country-style bread
1/2 English cucumber
1/2 teaspoon minced garlic
6 bacon slices
2 teaspoons packed brown sugar

Steps:

  • In a fine sieve set over a bowl drain yogurt 20 minutes. Lightly toast bread. Finely chop cucumber and in a bowl stir together with yogurt, garlic, and salt and pepper to taste.
  • In a large heavy skillet cook bacon over moderate heat, turning it, until it begins to brown and is almost crisp. Sprinkle sugar evenly over bacon and turn it. Cook bacon until golden and crisp and transfer to paper towels to drain. Divide cucumber salad between toasts and top with bacon.

OPEN FACED CUCUMBER SANDWICHES



Open Faced Cucumber Sandwiches image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 6

8 (3/8-inch) thick slices sourdough bread
1/2 bunch watercress, chopped
1 cup homemade or store bought buttermilk dressing
2 ounces cream cheese
1 English cucumber, thinly sliced
1 red pepper, seeded and sliced into thin rounds

Steps:

  • Preheat the oven to 400 degrees F.
  • Toast the bread for about 5 minutes then set aside to cool. Combine the watercress, buttermilk dressing and cream cheese in a food processor or blender and puree. Spread the toast with the cream cheese mixture. Shingle cucumbers on top of each slice of bread then cut the sandwiches into triangles. Arrange the sandwiches on 4 plates, garnish with red pepper and serve.

OPEN FACED CUCUMBER SANDWICHES



Open Faced Cucumber Sandwiches image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 6

Eight 3/8-inch-thick slices sourdough bread
1/2 bunch watercress, chopped
1 cup homemade or store-bought buttermilk dressing
2 ounces cream cheese
1 English cucumber, thinly sliced
1 red pepper, seeded and sliced into thin rounds

Steps:

  • Preheat the oven to 400 degrees F.
  • Toast the bread for about 5 minutes then set aside to cool. Combine the watercress, buttermilk dressing and cream cheese in a food processor or blender and puree. Spread the toast with the cream cheese mixture. Shingle cucumbers on top of each slice of bread then cut the sandwiches into triangles. Arrange the sandwiches on 4 plates, garnish with red pepper and serve.

GERMAN CUCUMBER AND BACON SALAD



German Cucumber and Bacon Salad image

I adapted this recipe combining two recipes from my German and Czech Cookbooks to fit the description of the poster's request. Enjoy it.

Provided by pink cook

Categories     Low Protein

Time 20m

Yield 3 to 4 cups

Number Of Ingredients 8

4 slices bacon
1/2 onion, chopped
4 cucumbers, peeled & thinly sliced
4 tablespoons vinegar (can use apple cider vinegar)
1 teaspoon sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a hot skillet, fry bacon and remove from pan. Save one tablespoon of bacon grease and fry chopped onion and cucumber slices.
  • Add vinegar, sugar, cornstarch, salt and pepper. Simmer in low heat until done. Crumble in bacon.
  • Cool and refrigerate for flavors to blend. It can be serve with sandwiches, if you like.
  • UPDATE - MY PERSONAL NOTE: I made this recipe and liked the combination of flavors, except for the vinegar that is a little acid for my taste buds, so next time I will mix the cornstarch with water instead of the apple cider vinegar.

Nutrition Facts : Calories 136, Fat 5.3, SaturatedFat 1.8, Cholesterol 7.2, Sodium 485.9, Carbohydrate 20.3, Fiber 2.4, Sugar 8.9, Protein 4.1

OPEN FACE SANDWICHES



Open Face Sandwiches 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     Food & Cooking     Ingredients     Meat & Poultry     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.

Tips:

  • Select fresh and crispy cucumbers: The freshness and crispness of cucumbers play a vital role in enhancing the overall taste of the salad sandwiches. Choose cucumbers that are firm, have a deep green color, and are free from blemishes or bruises.
  • Use high-quality bacon: Opt for thick-cut bacon that has a good balance of fat and lean meat. This will ensure that the bacon is crispy and flavorful when cooked.
  • Cook the bacon properly: Cook the bacon until it reaches your desired level of crispiness. If you prefer crispy bacon, cook it until it is golden brown and slightly charred around the edges.
  • Make a flavorful dressing: The dressing is the key to adding flavor and richness to the salad sandwiches. Use a combination of mayonnaise, sour cream, Dijon mustard, and fresh herbs like dill or chives. Adjust the seasonings to your taste.
  • Assemble the sandwiches carefully: To prevent the sandwiches from becoming soggy, toast the bread slices lightly before assembling. Layer the ingredients evenly, starting with the bread, followed by the bacon, cucumber slices, and dressing. Top with another slice of bread.

Conclusion:

Open-faced bacon and cucumber salad sandwiches are a delightful and refreshing meal that combines the classic flavors of bacon, cucumber, and a tangy dressing. With its simple preparation and delicious taste, this sandwich recipe is perfect for summer picnics, potlucks, or as a light and satisfying lunch or dinner option. Experiment with different bread types, toppings, and dressings to create your own unique variations and enjoy a flavorful and satisfying meal.

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