Best 2 Open Faced Pizza Sandwiches Recipes

Indulge in the culinary delight of open-faced pizza sandwiches, a tantalizing fusion of flavors and textures that will elevate your taste buds to new heights. These delectable creations are a symphony of crispy bread, savory toppings, and melted cheese, harmoniously combined to form a mouthwatering masterpiece. Our diverse collection of recipes caters to every palate, from classic Margherita to unique combinations like BBQ chicken and pesto. Embark on a culinary journey as we unveil the secrets behind crafting these irresistible open-faced pizza sandwiches, ensuring a perfect balance of flavors and textures in every bite.

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HAM, CHEDDAR, AND APPLE BUTTER OPEN-FACED SANDWICHES (OR PIZZA)

Ham, Cheddar, and Apple Butter Open-Faced Sandwiches (Or Pizza) image

This is published in the October 2004 Bon Appetit as open-faced sandwiches, but I make this as a 12-inch pizza (a big, round, open-faced sandwich?). I wasn't sure whether we would like the sweetness of the apple butter, but there is enough savory/salty flavor in the rest of the recipe that it works well (I probably used more Dijon, though, and less apple butter, than called for in the recipe). In pizza format, it is good with some sauteed onion and some very well wrung out thawed frozen spinach added. I think this is a recipe that depends a lot on the types of ingredients used; since it has the apple butter, sweeter mustards and milder cheeses would probably not be as good. The relative proportions of Dijon and apple butter (and meat and cheese) can be adjusted for personal taste.

Provided by Meredith C-ville

Categories Lunch/Snacks

Time 20m

Yield 6 sandwich halves, 4-6 serving(s)

Number Of Ingredients 7

Ingredients

3 ciabatta rolls, halved horizontally (or 6 slices country-style bread)
2 tablespoons olive oil
6 tablespoons apple butter
4 tablespoons Dijon mustard
1 1/4 lbs black forest ham, thinly sliced (I ended up with smoked turkey, and used less than half this amount)
12 ounces white cheddar cheese, extra sharp, sliced (can use non-white and adjust amount to taste)
1 bunch chives, chopped (optional)

Steps:

Brush cut side of rolls with oil.
Place rolls, cut side up, on baking sheet, and broil until rolls begin to brown around edges, about 2 minutes. For pizza, use crust of choice, brush with a light coating of oil, and prebake.
Spread apple butter and mustard on each roll half. For pizza, spread the mustard over the whole crust and add the apple butter as small dollops (over whole crust).
Top with ham, then cheese (if using onion/spinach addition, add after ham or any desired order).
Broil until cheese melts and begins to brown in spots (2 minutes for sandwiches; if baking a pizza, probably 7 to 8 minutes--not under broiler--are fine depending on the directions for the dough used). It is good if some of the edges of the sliced meat get a little singed!
Optional: sprinkle with chopped chives. Black pepper is a good addition at the end as well.

Nutrition Facts : Calories 687.7, Fat 47.6, SaturatedFat 23.1, Cholesterol 170.2, Sodium 2550.2, Carbohydrate 18.6, Fiber 2.7, Sugar 9.9, Protein 45.4

OPEN-FACED PIZZA SANDWICHES

Open-Faced Pizza Sandwiches image

This tasty pizza is a hit with my grandchildren. What could be easier for Saturday lunch? It took me longer to write the recipe down than it does to fix it! -Dorothy Eriksen, Salem, Oregon

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1/4 cup butter, softened
6 slices white bread
1 can (15 ounces) vegetarian chili, warmed
1/2 teaspoon garlic salt
3/4 cup pizza sauce
1 cup shredded part-skim mozzarella cheese
1 teaspoon Italian seasoning

Steps:

Butter bread on both sides. On a greased griddle, toast bread on 1 side until lightly browned. Turn; spoon about 1/4 cup chili on each slice. Sprinkle with garlic salt. , Top each with 2 tablespoons pizza sauce and about 2 tablespoons cheese. Sprinkle with Italian seasoning. Cook until bottom is golden brown and cheese is melted.

Nutrition Facts : Calories 293 calories, Fat 17g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 946mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein.

Tips:

Choose the right bread: For a sturdy and crispy sandwich, choose a bread that can hold up to the toppings without getting soggy. Good options include French bread, baguette, or ciabatta.
Don't overload the sandwiches: Too many toppings can make the sandwiches difficult to eat and may cause them to fall apart. Stick to a few key ingredients that complement each other.
Use high-quality ingredients: The better the quality of your ingredients, the better your sandwiches will taste. Choose fresh vegetables, flavorful cheese, and a flavorful sauce.
Cook the sandwiches thoroughly: Make sure the bread is toasted and the cheese is melted all the way through. This will help to hold the sandwiches together and make them more enjoyable to eat.
Serve the sandwiches immediately: Open-faced pizza sandwiches are best served hot out of the oven. If you need to make them ahead of time, you can assemble them and then bake them just before serving.

Conclusion:

Open-faced pizza sandwiches are a quick and easy meal that can be customized to your liking. With a variety of toppings to choose from, there's sure to be a combination that everyone will enjoy. So next time you're looking for a delicious and satisfying meal, give open-faced pizza sandwiches a try.