Best 6 Open Face Filet Of Sole Sandwich Recipes

OPEN FACE FILET OF SOLE SANDWICH

Steps:

• Melt 4 tablespoons of butter over low heat in a small saucepan and add lemon juice and white wine.
• Set aside.
• To prepare fish, whisk eggs with heavy cream in a bowl.
• Place flour in a separate plate.
• Lightly salt and pepper filets and dredge in flour; shake off excess.
• Place fish in egg batter.
• Heat 4 tablespoons butter in skillet over medium heat.
• Remove filets from batter and allow excess to run off, then gently place in skillet.
• Cook, turning sole once until crust is crisp and golden brown and fish flakes easily, about 3 minutes per side.
• Toast bread and cut each piece in half diagonally (corner to corner).
• Arrange toast points on 4 plates, 2 per plate.
• Place fish on toast points and drizzle the fish with the lemon butter.
• Serve immediately garnished with parsley.

OPEN-FACED FINGER SANDWICHES

Steps:

• Toast the bread. Trim the crusts. Halve the slices into 1 1/2-by-3-inch pieces.
• For the prosciutto and ricotta: In a small bowl, mix together the ricotta, olive oil, lemon zest and salt. Spread the mixture on 6 pieces of bread. Ribbon a piece of prosciutto on top and garnish with 2 arugula leaves.
• For the avocado: Place 2 slices of avocado on 6 pieces of bread. Sprinkle evenly with the quinoa, sea salt and chile flakes.
• For the smoked salmon: In a small bowl, mix together the creme fraiche and capers. Spread evenly over the remaining 6 pieces of bread. Ribbon a piece of salmon over the top and garnish with 1 or 2 batons of chive.

OPEN-FACED STEAK SANDWICH

Steps:

• Combine the oregano, granulated garlic, kosher salt, parsley, basil, and vegetable oil together in a bowl. Add the rib eye to the marinade and toss to coat. Cover and refrigerate for 12 to 18 hours.
• Remove the rib eye from the marinade and cook in a large skillet, over medium-high heat, to preferred doneness.
• Butter and toast the bread slices and build sandwiches with the meat, red and green bell peppers, mushrooms, onions, and provolone cheese.

HOT OPEN-FACED SANDWICH

Steps:

• Spread mayo on the bread.
• In sequence, place on the bread the ham, cheese& tomato.
• Generously shake pepper over all.
• Place under broiler until cheese starts to melt.

SOLE OREGANATA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix both bread crumbs, Parmesan cheese, oregano, and salt in a shallow dish.
• Pour melted butter over both sides of sole fillets. Place fillets in bread crumb mixture and press to coat. Transfer to a baking dish.
• Bake in the preheated oven until fish flakes easily with a fork, about 12 minutes. Turn on the broiler and broil until crumb topping is light golden brown, 1 to 2 minutes.
• While the fish is cooking, melt butter for sauce in a pan over medium heat. Add cream, Pinot Grigio, lemon juice, and pepper; stir until sauce is smooth and has thickened slightly.
• Serve sauce over sole.

OPEN FACE SANDWICHES

Steps:

• Make egg salad: In a medium saucepan, cover eggs with water. Bring to a boil; cook, uncovered, 2 minutes. Cover pan, and remove from heat; let stand 10 minutes. Hold eggs under cold running water to stop the cooking. Peel eggs.
• Slice 2 eggs with a knife or an egg slicer. Set aside eight of the slices for eyes, and place remaining pieces in a bowl. Add unsliced eggs to bowl, and mash with a fork. Add mayonnaise, mustard, salt, and pepper; stir to combine.
• Spread a thin layer of mayonnaise over each slice of bread. Cover bread with egg salad, or layer on sliced ham. Make faces using the egg-yolk slices, egg salad, and the remaining toppings, as desired. Serve immediately.