Best 5 Open Faced Jarlsberg Sandwiches With Greens Recipes

OPEN-FACED JARLSBERG SANDWICHES WITH GREENS

Steps:

• Preheat broiler. In 12-inch nonstick skillet, heat oil on medium 1 minute. Add garlic and cook 3 to 4 minutes or until garlic is golden, stirring occasionally. Stir in spinach and cook 1 to 2 minutes or until spinach wilts. Stir in 1/8 teaspoon each salt and freshly ground black pepper. Remove skillet from heat.
• Meanwhile, place bread on cookie sheet and toast in broiler 2 minutes or until beginning to brown.
• Turn toasted bread over and spread Dijon on top of bread slices; top with spinach, sliced tomatoes, then cheese. Broil sandwiches 2 to 3 minutes or until cheese melts and begins to brown.

CHICKEN AND JARLSBERG TOASTED SANDWICHES

Steps:

• Place 2 bread slices, buttered-side down, on board, spread with chutney then top with chicken, shallots, carrot and Jarlsberg.
• Drizzle with the mayonnaise and season with the pepper.
• Place remaining 2 bread slices, buttered-side up, over filling.
• Place both sandwiches into heated large fry pan (or sandwich maker if you have one) cook until golden underneath, then turn and cook the other side until golden.

OPEN-FACED SANDWICHES WITH HERBED CREAM CHEESE AND BABY CUCUMBER

Steps:

• In a medium bowl, combine the cream cheese, scallion, parsley, chives, dill, garlic, lemon juice, salt, and pepper. Reserve a small amount of fresh dill for garnish. Mix until everything is evenly distributed. Cover and chill the mixture for at least 1 hour before serving.
• Spread 1 to 2 tablespoons of the cream cheese mixture on a crispbread cracker or rye bread (best if lightly toasted). Repeat until all of the cream cheese mixture has been used.
• Top with cucumber slices, and sprinkle with reserved fresh dill. Eat immediately!
• Variation: Instead of baby cucumbers, top the herbed cream cheese mixture with smoked salmon and red onions.

OPEN-FACED BAGEL SANDWICH

Steps:

• cut bagel in half and toast it until it is golden brown and quite firm.
• evenly spread cream cheese on both halves of the bagel.
• mash avocado so it is easier to spread and once again even spread it among the bagel's halves.
• lay 4 slices of cucumber on each side of sandwich.
• drizzle olive oil and raspberry vinaigrette over bagels
• sprinkle salt and pepper over bagel to taste. leave the sandwich open faced.

OLIVE AND JARLSBERG SALAD SANDWICH

Steps:

• Cut the top quarter off the loaf horizontally with a serrated knife and remove the soft crumb from the top and bottom sections, leaving two 1/2-inch-thick shells. In a bowl stir together the olives, the Jarlsberg, the artichoke hearts, the red peppers, the parsley, the capers, the oil, and salt and pepper to taste and spoon the mixture into the bottom bread shell, smoothing the surface. Fit the top bread shell on the filled bottom shell and press the sandwich together firmly, re-forming the loaf. Wrap the sandwich tightly in plastic wrap, chill it for 1 hour, and with the serrated knife cut it carefully into 4 wedges. (The sandwich may be made 1 day in advance and kept wrapped and chilled).