Best 6 Open Faced Black Bread Sandwich Recipes
In the culinary world, there exists a captivating dish that tantalizes taste buds and embodies the essence of rustic charm: the open-faced black bread sandwich. This delectable creation, rooted in the traditions of Nordic cuisine, is a symphony of flavors and textures, featuring hearty black bread as its foundation. Atop this dark and flavorful base lies a tapestry of carefully selected ingredients, each contributing its unique character to the overall experience. From the creamy richness of soft cheese to the tangy zest of pickled vegetables, the open-faced black bread sandwich offers a delightful interplay of contrasting flavors. Whether you prefer the classic combination of smoked salmon and dill or the robust smokiness of pastrami and horseradish, this versatile dish can be tailored to suit a wide range of preferences. With its simple yet sophisticated presentation, the open-faced black bread sandwich is a culinary masterpiece that is both visually appealing and utterly satisfying.
In this comprehensive guide, we present a collection of mouthwatering recipes that showcase the versatility and boundless possibilities of the open-faced black bread sandwich. From traditional Nordic preparations to innovative contemporary twists, these recipes will inspire you to elevate your culinary skills and create unforgettable dining experiences. Discover the art of crafting the perfect black bread, and explore a diverse selection of toppings and accompaniments that will transform your sandwiches into culinary masterpieces. Whether you seek a quick and easy lunch option or an impressive appetizer for your next gathering, the open-faced black bread sandwich is a versatile dish that will delight and impress in equal measure. Let your taste buds embark on a journey of flavors and textures as you explore the delectable world of open-faced black bread sandwiches.
OPEN-FACED FINGER SANDWICHES
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 18 finger sandwiches
Number Of Ingredients 16
Steps:
- Toast the bread. Trim the crusts. Halve the slices into 1 1/2-by-3-inch pieces.
- For the prosciutto and ricotta: In a small bowl, mix together the ricotta, olive oil, lemon zest and salt. Spread the mixture on 6 pieces of bread. Ribbon a piece of prosciutto on top and garnish with 2 arugula leaves.
- For the avocado: Place 2 slices of avocado on 6 pieces of bread. Sprinkle evenly with the quinoa, sea salt and chile flakes.
- For the smoked salmon: In a small bowl, mix together the creme fraiche and capers. Spread evenly over the remaining 6 pieces of bread. Ribbon a piece of salmon over the top and garnish with 1 or 2 batons of chive.
17 BEST OPEN-FACED SANDWICHES TO TRY FOR LUNCH
These open-faced sandwiches will be your new go-to lunches! From tuna melts to hot browns to avocado toast, there are so many delicious possibilities.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an open-faced sandwich in 30 minutes or less!
Nutrition Facts :
OPEN-FACED BLACK BREAD SANDWICH
Steps:
- Spread butter on each slice of bread. Top with cucumber slices, and drizzle lightly with honey.
OPEN-FACED SANDWICH
This upgraded avocado toast is great for lunch or a snack. Layering vegan mayo, mashed avocado and hummus together makes it extra delicious.
Provided by Food Network
Time 10m
Yield 1 serving
Number Of Ingredients 9
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 CRAB SANDWICH
One weekend in Waccabuc, I was looking for something to snack on. I smeared some garlic aïoli on grilled slices of bread and topped it with some crab. It hit the spot, so I decided to turn it into a complete sandwich with a little chile and herbs. This is a great use of fennel fronds, which usually end up in the trash. Dill works just as well, too.
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat the broiler or grill to high.
- Gently stir together the crab, chile, fennel fronds, oil, salt, and pepper in a medium bowl.
- Drizzle olive oil all over the bread. Broil or grill until browned and crisp, turning to cook evenly.
- Spread 2 tablespoons aïoli on each slice of bread and top with the crab mixture. Carefully cut each sandwich in half and serve with lemon wedges.
NORWEGIAN OPEN FACED SANDWICHES
My DBIL was born in Norway and really likes his heritage dishes to eat. This is his favorite lunch or snack. He uses all kinds of breads...except what he calls (American) Air Bread. When I have visited it appears his preference is Pumpernickel and Sourdough. My sister says that when they go to Norway to visit DBIL's lifelong friend...that the friend's wife serves these open-faced sandwiches all day long. Any kind of meat and cheese can be used...I'm simply mentioning those which my DBIL seems to eat the most often. At Norwegian parties I have attended the 'open faced' sandwiches were premade with various meats and cheeses and stacked beautifully on a large platter.
Provided by CarrolJ
Categories Lunch/Snacks
Time 5m
Yield 2 sandwiches, 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Butter each slice of bread with half the butter.
- Spread half the mustard on top of each buttered slice of bread.
- Lay a slice of meat on top of the 2 slices of bread.
- Lay half the cheese on top of the meat.
- Serve with the Pickles and olives on the side.
- This makes 2 topless sandwiches which is what 'open faced' means.
- Can be sliced in half if bread is too large or eaten with a knife and fork.
Tips:
- Choose the right bread: Any type of bread can be used for open-faced sandwiches, but some breads are better suited than others. Sturdy breads, such as rye, pumpernickel, or sourdough, can hold up to hearty toppings. Lighter breads, such as white or wheat bread, are better for delicate toppings.
- Don't be afraid to experiment with toppings: Open-faced sandwiches are a great way to use up leftover ingredients. Almost anything can be used as a topping, from meats and cheeses to vegetables and fruits. Get creative and have fun!
- Use fresh ingredients: The fresher the ingredients, the better your sandwich will taste. If you can, use organic or locally-sourced ingredients.
- Make it a meal: Open-faced sandwiches can be served as a light lunch or dinner. Add a side salad or soup to make it a more complete meal.
- Presentation is important: Open-faced sandwiches are a visual dish, so take some time to arrange the toppings attractively. This will make your sandwich even more enjoyable to eat.
Conclusion:
Open-faced sandwiches are a delicious and versatile meal that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. With a little creativity, you can create an endless variety of open-faced sandwiches that will please everyone at your table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
