Bite into the world of open-faced sandwiches, where simplicity meets creativity in the most delicious ways! Perfect for home cooks looking for quick, satisfying meals or a twist on classic comfort food, these 18 recipes promise to elevate your sandwich game. From hearty breakfast options to light, seasonal lunches, there’s something for every taste and occasion. Keep reading to discover your next favorite meal!
Avocado and Egg Open Faced Sandwich
Zestfully starting the day with something simple yet nourishing, this avocado and egg open-faced sandwich feels like a quiet morning hug. It’s a humble dish that speaks volumes through its textures and flavors, perfect for those moments when you need a gentle nudge to begin your day.
Ingredients
- A couple of slices of your favorite bread, toasted just right
- Half a ripe avocado, mashed with a splash of lemon juice
- One fresh egg
- A drizzle of olive oil
- A pinch of salt and a whisper of black pepper
Instructions
- Start by toasting your bread until it’s golden and crisp, about 2-3 minutes in a toaster set to medium.
- While the bread toasts, heat a small non-stick pan over medium heat and add a drizzle of olive oil.
- Crack the egg into the pan, cooking it sunny-side up for about 3 minutes until the whites are set but the yolk is still runny. Tip: Cover the pan for the last minute to ensure the whites are fully cooked without flipping.
- Spread the mashed avocado evenly over the toasted bread. Season with a pinch of salt and a whisper of black pepper.
- Gently place the cooked egg on top of the avocado spread. Tip: For an extra touch of flavor, sprinkle a little more salt and pepper on the egg.
- Serve immediately. Tip: If you’re feeling adventurous, add a sprinkle of red pepper flakes for a bit of heat.
Gently, the creamy avocado melds with the rich, runny yolk, creating a symphony of textures that’s both comforting and invigorating. Try serving it with a side of fresh fruit or a light salad for a complete meal that feels like a morning serenade.
Tomato and Mozzarella Open Faced Sandwich
Sometimes, the simplest combinations bring the most comfort, like this tomato and mozzarella open-faced sandwich that feels like a warm hug on a quiet morning.
Ingredients
- A couple of slices of crusty bread
- A splash of olive oil
- One ripe tomato, sliced
- A few fresh basil leaves
- A couple of slices of fresh mozzarella
- A pinch of salt
- A sprinkle of black pepper
Instructions
- Preheat your oven to 350°F to get it ready for toasting the bread.
- Place the slices of crusty bread on a baking sheet and lightly drizzle each with a splash of olive oil.
- Toast the bread in the preheated oven for about 5 minutes, or until the edges are just starting to turn golden. Tip: Keep an eye on it to prevent over-toasting.
- Remove the bread from the oven and layer the slices of fresh mozzarella on top while it’s still warm, allowing the cheese to slightly melt.
- Arrange the sliced tomato on top of the mozzarella, then tuck in a few fresh basil leaves between the tomato slices. Tip: Tearing the basil leaves releases more of their aromatic oils.
- Finish with a pinch of salt and a sprinkle of black pepper over the top. Tip: Use flaky sea salt for an extra texture contrast.
Delight in the way the creamy mozzarella melds with the juicy tomato, all anchored by the crisp, olive oil-kissed bread. Try serving it with a drizzle of balsamic glaze for a sweet and tangy twist.
Smoked Salmon and Cream Cheese Open Faced Sandwich
Dawn breaks softly, and with it comes the craving for something simple yet indulgent. This smoked salmon and cream cheese open-faced sandwich is my quiet morning ritual, a blend of creamy, smoky, and crisp that feels like a gentle hug.
Ingredients
- A couple of slices of your favorite artisan bread
- About 4 oz of smoked salmon, thinly sliced
- A generous smear of cream cheese, maybe 1/4 cup
- A handful of arugula
- A few thin slices of red onion
- A splash of olive oil
- A squeeze of lemon juice
- A sprinkle of capers
- Freshly cracked black pepper to finish
Instructions
- Toast the artisan bread slices until they’re golden and crisp, about 3 minutes in a toaster or under a broiler set to high, watching closely to avoid burning.
- While the bread is still warm, spread a generous layer of cream cheese evenly over each slice. The warmth will help the cream cheese soften just enough.
- Layer the smoked salmon over the cream cheese, folding the slices gently for a rustic look.
- Scatter a handful of arugula over the salmon for a peppery bite.
- Add a few slices of red onion on top for a sharp contrast.
- Drizzle a splash of olive oil over each sandwich, followed by a squeeze of lemon juice to brighten the flavors.
- Sprinkle capers over the top for a briny pop.
- Finish with a twist of freshly cracked black pepper.
What makes this sandwich sing is the harmony of textures—the crunch of the toast against the silky salmon, the creaminess of the cheese with the crisp arugula. Try serving it with a side of pickled vegetables for an extra tangy contrast.
Roast Beef and Horseradish Open Faced Sandwich
On a quiet afternoon like this, when the light slants just so through the kitchen window, there’s something deeply comforting about preparing a meal that feels both hearty and refined. This roast beef and horseradish open-faced sandwich is just that—a simple yet elegant dish that marries the robustness of beef with the sharp, clean bite of horseradish.
Ingredients
- A couple of slices of sourdough bread
- About 1/2 pound of thinly sliced roast beef
- A generous tablespoon of prepared horseradish
- A splash of olive oil
- A handful of arugula
- Two tablespoons of mayonnaise
- A pinch of salt and freshly ground black pepper
Instructions
- Preheat your oven to 350°F to lightly toast the bread, giving it a crisp edge while keeping the center soft.
- While the oven heats, mix the horseradish with mayonnaise in a small bowl, adjusting the amount to suit your taste for spice.
- Brush each slice of sourdough with a light splash of olive oil, then place them on a baking sheet. Toast in the oven for about 5 minutes, or until the edges are just golden.
- Spread the horseradish mayo evenly over each toasted slice, creating a flavorful base for the sandwich.
- Layer the roast beef slices on top of the mayo, folding them gently for a rustic look.
- Top with a handful of arugula, adding a peppery contrast to the rich beef and creamy sauce.
- Finish with a pinch of salt and a grind of black pepper, enhancing all the flavors.
As you take your first bite, the crunch of the bread gives way to the tender beef, while the horseradish offers a warming heat that lingers pleasantly. Serve it with a crisp white wine or a light salad for a meal that feels both indulgent and balanced.
Turkey and Cranberry Open Faced Sandwich
Today feels like the perfect day to savor the simple joys, like the comforting embrace of a Turkey and Cranberry Open Faced Sandwich. The combination of tender turkey and sweet cranberry sauce on toasted bread is a reminder of cozy gatherings and quiet moments alike.
Ingredients
- 2 slices of your favorite bread, something hearty like sourdough or whole grain
- a couple of slices of roasted turkey, about 1/4 pound
- a generous spoonful of cranberry sauce, homemade or store-bought
- a splash of olive oil
- a handful of arugula, for a peppery bite
- a sprinkle of salt and pepper, just to wake up the flavors
Instructions
- Preheat your oven to 350°F to get it ready for toasting the bread.
- Lightly brush both sides of the bread slices with olive oil for a golden, crispy finish.
- Place the bread on a baking sheet and toast in the oven for about 5 minutes, or until the edges are just starting to turn golden. Tip: Keep an eye on it to prevent over-toasting.
- Spread a generous layer of cranberry sauce on each slice of toasted bread.
- Layer the turkey slices on top of the cranberry sauce, folding them gently for a rustic look.
- Top with a handful of arugula for a fresh contrast. Tip: The arugula adds a nice peppery note that balances the sweetness of the cranberry.
- Finish with a light sprinkle of salt and pepper to enhance all the flavors. Tip: A little goes a long way here, so start with a small amount and adjust as needed.
How the crispness of the bread plays against the juicy turkey and the bright pop of cranberry is nothing short of delightful. Try serving it with a side of sweet potato fries for a meal that feels both indulgent and wholesome.
Chicken Salad Open Faced Sandwich
Zephyrs whisper through the kitchen window as I ponder the simplicity and comfort of a chicken salad open-faced sandwich, a dish that feels like a gentle hug on a quiet afternoon. It’s a humble creation, yet each bite carries the weight of memories and the lightness of summer breezes.
Ingredients
- A couple of cups of shredded cooked chicken
- A splash of mayonnaise, about 1/4 cup
- A handful of chopped celery, roughly 1/2 cup
- A sprinkle of salt, just to bring out the flavors
- A dash of black pepper, for a little kick
- A couple of slices of your favorite bread, toasted to perfection
- A few leaves of lettuce, for crunch
- A slice or two of tomato, for freshness
Instructions
- In a medium bowl, combine the shredded chicken, mayonnaise, chopped celery, salt, and black pepper. Mix gently until everything is evenly coated.
- Toast the bread slices until they’re golden and crisp, about 2-3 minutes in a toaster or under a broiler set to 350°F.
- Lay a few lettuce leaves on each slice of toasted bread, creating a green, crunchy base.
- Spoon the chicken salad mixture generously over the lettuce, spreading it out to cover the bread evenly.
- Top each sandwich with a slice or two of tomato, adding a juicy, fresh layer to the dish.
- Serve immediately, while the bread is still warm and the flavors are at their peak.
As you take your first bite, notice how the creamy chicken salad contrasts with the crisp lettuce and the soft, yielding tomato. The toasted bread holds it all together, offering a satisfying crunch that gives way to the tender filling. For an extra touch of elegance, garnish with a sprinkle of fresh herbs or a drizzle of olive oil before serving.
Tuna Melt Open Faced Sandwich
Zipping through my kitchen memories, I recall the comforting embrace of a tuna melt open-faced sandwich, its simplicity a canvas for flavors both bold and subtle.
Ingredients
- a can of tuna in water, drained well
- a couple of tablespoons of mayonnaise
- a splash of lemon juice
- a pinch of salt and a dash of black pepper
- a slice of hearty bread, like sourdough or whole grain
- a handful of shredded cheddar cheese
- a few thin slices of tomato
- a sprinkle of dried dill or parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C) to get it ready for toasting.
- In a mixing bowl, combine the drained tuna, mayonnaise, lemon juice, salt, and black pepper. Mix gently until everything is evenly incorporated. Tip: For a creamier texture, add a bit more mayonnaise.
- Place the slice of bread on a baking sheet. Toast it in the preheated oven for about 5 minutes, or until it’s just starting to crisp around the edges. Tip: Toasting the bread first prevents it from getting soggy.
- Spread the tuna mixture evenly over the toasted bread. Layer the tomato slices on top, then sprinkle the shredded cheddar cheese over everything.
- Return the sandwich to the oven and bake for another 10 minutes, or until the cheese is bubbly and slightly golden. Tip: Keep an eye on it after 8 minutes to avoid over-browning.
- Once done, remove from the oven and let it sit for a minute before garnishing with dried dill or parsley.
Unwrapping the layers of this sandwich reveals a harmony of textures—the crisp bread, the creamy tuna, and the melted cheese. Serve it with a side of pickles or a simple green salad for a lunch that feels both nourishing and indulgent.
BLT Open Faced Sandwich
Under the soft glow of the morning light, there’s something deeply comforting about crafting a BLT Open Faced Sandwich. It’s a simple pleasure, where each ingredient plays its part in creating a moment of quiet joy.
Ingredients
- a couple of slices of your favorite bread, toasted just right
- a generous smear of mayonnaise
- a handful of crisp lettuce leaves
- a couple of ripe tomato slices, seasoned with a pinch of salt
- 4 strips of bacon, cooked until crispy
- a sprinkle of freshly ground black pepper
Instructions
- Start by toasting your bread slices until they’re golden and crisp, about 2-3 minutes in a toaster set to medium.
- While the bread is toasting, cook the bacon in a skillet over medium heat until it’s crispy, about 4 minutes per side. Tip: Lay the bacon strips flat in the skillet to ensure even cooking.
- Once the bread is toasted, spread a generous layer of mayonnaise on each slice. Tip: The mayo acts as a barrier, keeping the bread from getting soggy from the tomato.
- Layer the lettuce leaves on top of the mayo, followed by the tomato slices. Sprinkle a pinch of salt over the tomatoes to enhance their flavor.
- Arrange the crispy bacon strips on top of the tomatoes, then finish with a sprinkle of freshly ground black pepper. Tip: For an extra kick, add a dash of hot sauce or a slice of avocado.
Just like that, you’ve created a sandwich that’s a symphony of textures and flavors—crispy, creamy, and utterly satisfying. Serve it with a side of sweet potato fries or enjoy it as is, under the shade of your favorite tree.
Egg Salad Open Faced Sandwich
Gently, the morning light filters through the kitchen window, casting a soft glow on the counter where the simple ingredients for today’s comfort lie. It’s the kind of dish that feels like a warm hug, easy to make yet deeply satisfying.
Ingredients
- a couple of hard-boiled eggs, peeled and chopped
- a tablespoon of mayonnaise, just enough to bind
- a splash of lemon juice, for a hint of brightness
- a pinch of salt, to bring out the flavors
- a dash of black pepper, for a little kick
- a slice of your favorite bread, toasted to perfection
- a few leaves of lettuce, for a crisp contrast
Instructions
- In a medium bowl, combine the chopped hard-boiled eggs, mayonnaise, lemon juice, salt, and black pepper. Mix gently until everything is well incorporated but still a bit chunky.
- Toast your slice of bread until it’s golden and crisp, about 2-3 minutes in a toaster set to medium.
- Lay the lettuce leaves on the toasted bread, creating a green, crunchy base.
- Spoon the egg salad mixture over the lettuce, spreading it evenly to cover the bread.
- For an extra touch of flavor, sprinkle a little more black pepper on top before serving.
Zesty yet creamy, the egg salad sits atop the crisp toast, offering a delightful contrast in textures. Serve it with a side of fresh fruit for a light, satisfying meal that feels both nourishing and indulgent.
Pesto Chicken Open Faced Sandwich
Under the soft glow of the kitchen light, there’s something deeply comforting about assembling a pesto chicken open-faced sandwich, a dish that feels like a warm hug on a plate. It’s a simple yet elegant meal that brings together the vibrant flavors of homemade pesto and tender chicken, all resting atop a slice of crusty bread.
Ingredients
- 2 boneless, skinless chicken breasts
- a couple of tablespoons of olive oil
- a pinch of salt and freshly ground black pepper
- 1 cup of fresh basil leaves
- a splash of lemon juice
- 1/4 cup of grated Parmesan cheese
- 2 cloves of garlic
- 1/4 cup of pine nuts
- 1/2 cup of extra virgin olive oil
- 2 slices of your favorite crusty bread
- a handful of arugula for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts with a pinch of salt and pepper, then heat a couple of tablespoons of olive oil in a skillet over medium-high heat.
- Cook the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Tip: Let the chicken rest for a few minutes before slicing to keep it juicy.
- While the chicken cooks, make the pesto by blending the basil, lemon juice, Parmesan, garlic, and pine nuts in a food processor until finely chopped.
- With the processor running, slowly drizzle in the extra virgin olive oil until the pesto is smooth. Tip: For a brighter pesto, add a little more lemon juice to taste.
- Toast the slices of bread in the oven for about 5 minutes, or until they’re just golden around the edges.
- Slice the rested chicken thinly against the grain.
- Spread a generous amount of pesto on each slice of toasted bread, then layer with the sliced chicken.
- Garnish with a handful of arugula for a peppery crunch. Tip: A drizzle of balsamic glaze can add a sweet and tangy contrast to the rich pesto.
Delightfully, the sandwich offers a symphony of textures—from the crisp bread to the tender chicken and the creamy pesto. Serve it with a side of roasted vegetables or a simple salad for a complete meal that’s as nourishing as it is delicious.
Ham and Swiss Open Faced Sandwich
Mornings like these call for something simple yet satisfying, a dish that feels like a warm hug on a plate. The Ham and Swiss Open Faced Sandwich is just that—a comforting classic with layers of flavor that speak to the soul.
Ingredients
- a couple of slices of sourdough bread
- a tablespoon of Dijon mustard
- a few slices of honey ham
- a couple of slices of Swiss cheese
- a splash of olive oil
- a pinch of black pepper
Instructions
- Preheat your oven to 375°F, ensuring it’s perfectly warm for toasting.
- Lightly brush each slice of sourdough with a splash of olive oil, this will give it a golden crunch.
- Spread a thin layer of Dijon mustard on each slice, adjusting to your love for tanginess.
- Layer the honey ham on top of the mustard, folding the slices gently for height and texture.
- Place a slice of Swiss cheese over the ham, letting it drape slightly over the edges for a melt that seals in the flavors.
- Bake in the preheated oven for about 10 minutes, or until the cheese is bubbly and the edges of the bread are crisp.
- Finish with a pinch of black pepper for a subtle kick that ties everything together.
Delight in the contrast of the crispy bread against the melty cheese, the sweet ham balanced by the sharp mustard. Serve it with a side of pickles or a light salad for a meal that feels both indulgent and effortless.
Peanut Butter and Banana Open Faced Sandwich
Today feels like the perfect day to slow down and savor the simple things, like the comforting combination of peanut butter and banana on a slice of toast. There’s something about the creamy, nutty spread paired with the sweet, soft fruit that feels like a warm hug on a plate.
Ingredients
- A couple of slices of your favorite bread
- A generous smear of creamy peanut butter
- One ripe banana, sliced
- A drizzle of honey
- A sprinkle of cinnamon
Instructions
- Toast your bread until it’s golden and just crispy enough to hold up to the toppings, about 2-3 minutes in a toaster set to medium.
- While the toast is still warm, spread a thick layer of peanut butter evenly across the surface. The warmth will help the peanut butter melt slightly, making it extra creamy.
- Arrange the banana slices on top of the peanut butter in a single layer. Overlapping them slightly adds a nice texture.
- Drizzle a little honey over the bananas for a touch of sweetness. If you like, a light sprinkle of cinnamon can add a warm, spicy note.
- Serve immediately, while the toast is still warm and the peanut butter is soft. The contrast between the crispy toast, creamy peanut butter, and soft bananas is delightful.
Digging into this open-faced sandwich, you’ll notice how the flavors meld together beautifully, with each bite offering a perfect balance of sweet and savory. For an extra treat, try adding a few chocolate chips on top before the honey for a decadent twist.
Grilled Cheese Open Faced Sandwich
Yesterday, I found myself craving something simple yet comforting, a dish that whispers of lazy afternoons and the golden hue of sunset. That’s when the idea of a Grilled Cheese Open Faced Sandwich came to mind, a twist on the classic that feels both familiar and novel.
Ingredients
- 2 slices of your favorite bread (sourdough works wonders here)
- A couple of tablespoons of butter, softened
- A generous handful of shredded cheddar cheese
- A splash of milk
- A pinch of garlic powder for that subtle kick
Instructions
- Preheat your oven to 375°F (190°C), letting it warm up while you prepare the sandwich. This ensures even melting.
- Butter one side of each bread slice lightly. Place them butter-side down on a baking sheet. Tip: The butter creates a golden, crispy base.
- Sprinkle the shredded cheddar cheese evenly over the top of each bread slice. Don’t skimp; the cheese is the star here.
- Drizzle a tiny splash of milk over the cheese. It might seem odd, but this helps the cheese melt smoothly without burning.
- Add a pinch of garlic powder over the cheese for an extra layer of flavor. Tip: Freshly grated garlic can be a game-changer if you have it.
- Bake in the preheated oven for about 10 minutes, or until the cheese is bubbly and slightly golden at the edges. Keep an eye on it to prevent over-browning.
- Let it cool for a minute before serving. This brief wait makes the cheese perfectly gooey without being lava-hot. Tip: A sprinkle of fresh herbs or a dash of hot sauce can elevate it further.
What emerges from the oven is a masterpiece of textures—crispy at the edges, tender in the middle, with cheese that stretches in long, satisfying strands. Try serving it alongside a crisp apple salad for a contrast that sings.
Caprese Open Faced Sandwich
Dusk settles softly outside, and here in the kitchen, the simplicity of fresh ingredients calls for a moment of pause. Today, we’re embracing the quiet joy of assembling a Caprese Open Faced Sandwich, a dish that sings with the freshness of summer.
Ingredients
- a couple of slices of crusty bread
- a handful of fresh basil leaves
- a couple of ripe tomatoes, sliced
- a splash of extra virgin olive oil
- a pinch of salt
- a pinch of freshly ground black pepper
- a few slices of fresh mozzarella
- a drizzle of balsamic glaze
Instructions
- Preheat your oven to 350°F to lightly toast the bread, giving it a warm, crisp base for about 5 minutes.
- While the bread toasts, gently wash and dry the basil leaves, patting them softly to avoid bruising.
- Slice the tomatoes to about 1/4 inch thickness for the perfect bite, not too thick, not too thin.
- Once the bread is toasted, arrange the mozzarella slices on top, allowing them to slightly melt from the bread’s residual heat.
- Layer the tomato slices over the mozzarella, then tuck the basil leaves in between for a pop of color and freshness.
- Drizzle with extra virgin olive oil, then sprinkle with salt and pepper to elevate the flavors.
- Finish with a light drizzle of balsamic glaze for a sweet and tangy contrast.
Light as a summer breeze, this sandwich offers a delightful contrast of textures—creamy, juicy, and crisp. Serve it alongside a chilled glass of lemonade for a truly refreshing meal.
Reuben Open Faced Sandwich
Now, imagine a dish that feels like a warm hug on a chilly evening, the Reuben Open Faced Sandwich is just that. It’s a simple yet soulful creation, where each bite brings a comforting blend of flavors and textures, perfect for those moments when you crave something hearty but not overly complicated.
Ingredients
- A couple of slices of rye bread
- A splash of Thousand Island dressing
- About 1/2 pound of thinly sliced corned beef
- A cup of sauerkraut, drained
- A couple of slices of Swiss cheese
- A tablespoon of butter, softened
Instructions
- Preheat your oven to 350°F (175°C) to get it ready for toasting the bread.
- Lightly butter one side of each rye bread slice and place them butter-side down on a baking sheet. This ensures a crispy base.
- Spread a generous splash of Thousand Island dressing over the unbuttered side of each bread slice.
- Layer the thinly sliced corned beef evenly over the dressing, covering the bread as much as possible.
- Top the corned beef with a cup of drained sauerkraut, spreading it out so every bite gets a bit of tang.
- Place a couple of slices of Swiss cheese on top of the sauerkraut, allowing it to melt and bubble in the oven.
- Bake in the preheated oven for about 10 minutes, or until the cheese is fully melted and the edges of the bread are golden brown.
- For an extra touch of flavor, broil for the last minute to get the cheese slightly browned and bubbly.
- Let the sandwiches sit for a couple of minutes after baking; this makes them easier to cut and eat.
The Reuben Open Faced Sandwich comes out with a delightful crunch from the toasted rye, a creamy melt from the Swiss cheese, and a perfect balance of savory and tangy flavors. Serve it with a side of pickles for an extra crunch or a light salad to round out the meal.
Greek Style Open Faced Sandwich
Today feels like one of those quiet mornings where the kitchen beckons with the promise of something simple yet soulful. There’s something about the way the light filters through the window, casting soft shadows on the counter, that makes me reach for the ingredients to make a Greek Style Open Faced Sandwich.
Ingredients
- A couple of slices of crusty bread
- A splash of olive oil
- Half a cup of crumbled feta cheese
- A handful of cherry tomatoes, halved
- A few slices of cucumber
- A small handful of Kalamata olives, pitted
- A sprinkle of dried oregano
- A drizzle of balsamic glaze
Instructions
- Preheat your oven to 350°F to lightly toast the bread, giving it a crisp edge while keeping the center soft.
- Brush each slice of bread with a splash of olive oil, ensuring every corner is covered for that golden finish.
- Scatter the crumbled feta cheese evenly over the bread, allowing it to slightly melt in the oven’s warmth.
- Arrange the halved cherry tomatoes and cucumber slices on top, creating little pockets of freshness.
- Tuck in the Kalamata olives among the vegetables for bursts of briny flavor.
- Finish with a sprinkle of dried oregano, adding that quintessential Greek aroma.
- Drizzle with balsamic glaze right before serving, balancing the tanginess with a touch of sweetness.
Zesty and vibrant, this sandwich brings a Mediterranean breeze to your table. The contrast between the creamy feta and the crisp vegetables makes each bite a delightful exploration of textures. Try serving it with a side of hummus for an extra layer of flavor.
Vegetable Hummus Open Faced Sandwich
Dappling sunlight through the kitchen window, I found myself reaching for the simple joys of a midday meal, something both nourishing and effortless. This vegetable hummus open-faced sandwich is my quiet rebellion against the rush, a canvas of colors and textures that invites you to pause and savor.
Ingredients
- A couple of slices of your favorite whole grain bread
- A generous smear of homemade or store-bought hummus
- A handful of baby spinach leaves
- A few thin slices of cucumber
- A couple of slices of ripe avocado
- A sprinkle of feta cheese, crumbled
- A drizzle of extra virgin olive oil
- A pinch of salt and freshly ground black pepper
Instructions
- Toast the whole grain bread slices until they’re just golden and crisp, about 2-3 minutes in a toaster set to medium.
- Spread a generous layer of hummus over each toasted slice, covering the surface evenly for a creamy base.
- Layer the baby spinach leaves on top of the hummus, creating a green, leafy bed for the other vegetables.
- Arrange the cucumber slices over the spinach, adding a refreshing crunch to each bite.
- Place the avocado slices gently on top, their buttery texture contrasting beautifully with the crisp vegetables.
- Sprinkle the crumbled feta cheese over the avocado, adding a tangy depth to the sandwich.
- Finish with a light drizzle of extra virgin olive oil and a pinch of salt and freshly ground black pepper to taste.
The sandwich is a harmony of textures, from the creamy hummus and avocado to the crisp cucumber and spinach. Serve it with a side of mixed greens or enjoy it as is, a testament to the beauty of simple, wholesome ingredients.
Apple and Brie Open Faced Sandwich
You know those moments when you crave something simple yet indulgent, a dish that feels like a warm hug on a quiet afternoon? That’s exactly what this Apple and Brie Open Faced Sandwich brings to the table, a perfect blend of sweet, creamy, and crisp textures that dance together in harmony.
Ingredients
– A couple of slices of your favorite artisan bread
– A tablespoon of honey
– A splash of olive oil
– One medium apple, thinly sliced
– A few ounces of Brie cheese, sliced
– A pinch of salt
– A sprinkle of fresh thyme leaves
Instructions
1. Preheat your oven to 375°F to get it ready for toasting the bread to perfection.
2. While the oven heats, drizzle a splash of olive oil over the bread slices and place them on a baking sheet.
3. Toast the bread in the oven for about 5 minutes, or until the edges are just starting to turn golden. Tip: Keep an eye on it to prevent over-toasting.
4. Remove the bread from the oven and immediately layer the thinly sliced apples on top, followed by the slices of Brie cheese.
5. Drizzle the tablespoon of honey over the cheese and apples, then sprinkle a pinch of salt and fresh thyme leaves for that extra flavor boost.
6. Return the baking sheet to the oven and bake for another 5-7 minutes, or until the Brie is beautifully melted and bubbly. Tip: The honey will caramelize slightly, adding a lovely depth of flavor.
7. Let the sandwich cool for a minute before serving to avoid burning your mouth. Tip: The contrast between the warm, melted cheese and the crisp apple is what makes this dish special.
Now, imagine biting into this open-faced sandwich, where the creamy Brie meets the crisp apple, all brought together with a hint of sweetness from the honey. It’s a dish that’s as delightful to look at as it is to eat, perfect for a leisurely brunch or a light dinner under the stars.
Conclusion
Absolutely bursting with flavor and creativity, these 18 open-faced sandwich recipes are a must-try for any home cook looking to spice up their mealtime. From savory to sweet, there’s something for everyone to enjoy. We’d love to hear which recipes you try and love—drop us a comment below! Don’t forget to share your favorites on Pinterest so others can discover these delicious ideas too. Happy cooking!
