nd thinly slice tomatoes.
Open and slice the wheat rolls
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.
Mix well and spread thin layer on halves of buttered hamburger buns.
Broil open-faced until done.
You may want to put on lower rack for 5 minutes or so to be sure underside of meat mixture is cooked.
Put on open-faced bun or bread and brown in toaster oven or regular oven.
over with cheese.
Place open faced sandwiches on a pie plate or
Brown hamburger; drain.
Add cheese and soup.
Cut up olives. Add all ingredients together and simmer for 30 minutes.
Put mixture on closed buns in aluminum foil or open-faced for crunchier sandwiches.
Makes 18 open-faced sandwiches.
Mix all of the ingredients together and spread on split hamburger buns.
Broil open-faced for a few minutes until hamburger is done.
Watch carefully.
Serves 6 to 8.
toast the bread as you prefer it.
warm all the ingredients except the cranberry sauce.
assemble the open faced sandwich by placing the toast side by side on a plate.
layer the sandwich in this order: turkey, stuffing and gravy.
place the cranberry sauce on the side, some of my family like it on top.
enjoy.
Thinly slice roast beef and serve on buttered, dark rye bread, topped with a portion of remoulade, and decorated with a sprinkling of shredded horseradish and toasted onion ('ristet lg') open faced.
In Denmark, Danish sandwiches are typically eaten with a fork and knife.
Brown beef and sausage together in skillet; drain fat from meat.
Stir in half of pizza sauce.
Spread remaining pizza sauce on open buns; top with meat mixture and then sprinkle with cheese. Place in heated oven set on broil until cheese bubbles.
Serve immediately.
Makes 8 open faced sandwiches.
Finely chop pecans, olives and peppers.
Add mayonnaise and season with seasoning salt, garlic powder and black pepper. Spread for open-faced sandwiches or small finger sandwiches.
Soften cream cheese at room temperature until really soft. Peel cucumbers and onions; grate and drain well.
Add salt, cheese and mayonnaise.
Cream together until well blended.
This will make around 150 pinwheel or open-faced sandwiches.
Spread butter over 1 side of each slice of bread.
Mix cottage cheese, green pepper, pickle, chives and salt.
Spread over buttered sides of bread.
Sprinkle with Parmesan cheese.
Makes 6 open-faced sandwiches.
Cut turkey or ham into small pieces and finely grind in a food processor or food grinder. Transfer to a mixing bowl. Add chives, mayonnaise or salad dressing, sour cream, almonds or pecans and celery to ground turkey. Stir until mixture is well combined and of spreading consistency. Cover and store in the refrigerator for up to 2 days. Spread the turkey mixture on bread or crackers. Garnish as desired. Makes about 2 1/2 cups filling, enough for 48 small, open-faced sandwiches.
On thinly sliced rye bread, spread thin layer of mayonnaise, then sweet onion, boiled or baked ham and Swiss cheese.
Bake in a 350\u00b0 oven for 20 to 30 minutes until cheese is bubbly. Remove. Sprinkle with paprika.
Serve hot.
Servings per person is usually 2 to 3 sandwiches each.
cheese, and bacon.
Bake open-faced sandwiches until cheese melts and rolls
bacon and green onions. Bake open-faced sandwiches in oven until cheese melts
n spots (2 minutes for sandwiches; if baking a pizza, probably
Make open-faced sandwich with bread, cheese, meat, tomato, bacon and lettuce.
Combine remaining ingredients and add pickle juice to thin if needed.
Use as topping for sandwich.
Makes enough dressing for 6 servings.
Spread buns or bread open faced on broiler pan.
Brown meat and add the pizza sauce.
Mix well and simmer until done but still moist.
Cover buns with meat mixture.
Shake Parmesan cheese evenly over all burgers.
Place under broiler for abut 5 minutes or until bubbling.