Best 6 Sunnys Open Faced Grilled Blt Recipes

OPEN-FACED BREAKFAST SANDWICH

Steps:

• Heat the oven to 400 degrees F.
• In a small saucepot over medium heat add the oil, rosemary, thyme sprigs, garlic, and a pinch of salt. Heat until the garlic begins to brown and thyme is crisp. Strain the oil and remove the thyme to a paper towel-lined plate. Discard the rosemary and garlic, but reserve the oil.
• Brush one side of each piece of bread with the oil and place them oiled-side up on a wire rack fitted inside a baking sheet with sides. On another wire rack place the strips of speck ham and brush the top of each with maple syrup. Bake in the oven until both the toast and ham are golden and crisp, about 10 minutes.
• Meanwhile make the eggs. In a nonstick saute pan over medium-high heat, add a few tablespoons of the reserved olive oil. Crack each egg over the pan and allow to fry until most of the whites are cooked, about 4 minutes. Sprinkle with salt and a grind or two of pepper, then lower the heat and cover until the top of the eggs are cooked, but the yolks are not, about 2 minutes more.
• To assemble the sandwiches: Spread a tablespoon of grape jelly on the oiled side of each piece of bread. Top with a few strips of folded over ham, an egg and a few sprigs of the reserved fried thyme. Garnish with the shredded Parmesan cheese.

OPEN-FACED ROASTED TOMATO BLTS

Steps:

• Preheat the oven to 250 degrees F. Arrange the tomatoes cut-side up on a baking sheet; sprinkle with 1/2 teaspoon salt, and pepper to taste. Drizzle with olive oil. Roast until slightly dry on the surface, about 3 hours, 30 minutes; let cool. (The tomatoes can be roasted up to one day ahead; refrigerate in an airtight container.)
• Whisk the mayonnaise, horseradish, and pepper to taste; cover and refrigerate.
• Toss the cabbage, red onion, a splash of water and 1/2 teaspoon salt in a colander set over a bowl; let drain until the cabbage softens, about 20 minutes. Rinse well with cold water, squeeze out the excess liquid and pat dry.
• Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp; reserve the drippings.
• Toast the bread. Toss the cabbage mixture with the dill, 1 teaspoon of the bacon drippings, the vinegar, and pepper to taste in a bowl. Top each piece of toast with some of the horseradish mayonnaise, 2 slices of bacon, 2 roasted tomato halves and some of the cabbage mixture. Drizzle with more drippings.

OPEN-FACE BLT

Steps:

• Cook egg in nonstick skillet on medium heat 5 min. or until white is set and yolk is firm, turning after 3 min.
• Spread toast slice with cream cheese spread; top with tomato, bacon, arugula and egg.

SUNNY'S EABLT

Steps:

• Sprinkle the bacon with the steak seasoning. Set a large skillet over medium heat, add the bacon and cook until crisp, 5 to 8 minutes. When cool enough to handle, cut the strips in half.
• Spread some chipotle mayonnaise on one side of each slice of toast. Put 2 slices of toast on a work surface mayonnaise-side up and layer evenly with the bacon, lettuce and tomato. Top each with a slice of toast mayonnaise-side down. On both pieces of toast topping the BLT layer, arrange the avocado slices along the length of the toast, slightly overlapping. Drizzle lightly with olive oil and add a pinch of chile flakes, a spritz of lime, a pinch of salt and a few grinds of black pepper. Top each with an egg. Then, top each with a final slice of toast mayonnaise-side down. Skewer the sandwiches with bamboo skewers and slice each on the diagonal to make 4 pieces.

SUNNY'S EASY BLT HOT DOG

Steps:

• In a cold pan, add the bacon strips. Turn the heat to medium high and cook, flipping once, until crisp, about 8 minutes. Remove to a paper towel-lined plate and immediately sprinkle with the steak seasoning and sugar. When cool enough to handle, chop the bacon, but not to bits!
• Meanwhile, preheat a grill to medium high. Cook the hot dogs on all sides until slightly charred, about 6 minutes.
• Line the insides of each bun with slices of tomato (they should stick out slightly) and rest the hot dogs on top. Add the mayonnaise and use it to "glue" the lettuce and bacon on top.

OPEN-FACED PLUM TART

Steps:

• Preheat the oven to 425 degrees F. Let the dough soften at room temperature for 10 minutes. Line a baking sheet with parchment paper. Lay the pie crust on the parchment paper. Spread the fig jam on the crust, leaving a 2-inch clean border around the edge. Arrange the plums on top of the jam. Fold the crust's edge inward, pleating as needed; leave the center of the tart exposed. Press the dough lightly to seal.
• Whisk the egg with 1 tablespoon water in a small bowl; brush the egg wash on the dough and sprinkle with the sugar. Bake until the crust is cooked through and golden brown, about 35 minutes. Serve warm with ice cream, if desired.