OPEN-FACE MUSHROOM SANDWICHES WITH PECORINO SALSA VERDE
There's something really satisfying that comes with making a meal over a live fire, no matter what's on the grate. Grilling king trumpet mushrooms turns them deeply savory and tender with a meaty bite. But if you can't find them, crimini mushrooms will also work just fine. The only condiment the grilled mushrooms need is Pecorino salsa verde, a tasty remix of a sauce I learned during my time as sous-chef at San Francisco mainstay Zuni Café. Pecorino Romano has an assertive flavor on its own, but tempered by herbs and olive oil it's the perfect accompaniment to grilled vegetables. This sandwich works great as a salad too: Just tear the grilled bread into smaller chunks, slice the grilled mushrooms in half, and toss in a bowl before serving.
Provided by Christian Reynoso
Categories Mushroom Shallot Vinegar Pepper Herb Vegetable Vegetarian Grill/Barbecue
Yield Makes 6
Number Of Ingredients 13
Steps:
- Special equipment
- Six-eight 10" metal skewers or bamboo skewers, soaked (optional)
- Pecorino salsa verde
- Toss shallots, vinegar, red pepper flakes, and black pepper in a small bowl to combine; lightly season with salt (the Pecorino will add some saltiness, so bear that in mind). Let sit 3 minutes.
- Meanwhile, very thinly slice Pecorino into tiles with a knife (irregular pieces are okay).
- Add Pecorino, herbs, and oil to pickled shallots and toss gently to combine. Taste and season with more salt if needed; set aside.
- Mushrooms and assembly
- Prepare a grill for medium-high heat; clean grate. Working one at a time, set mushrooms on their sides and slice lengthwise ¼" thick to make 3-4 planks per mushroom, depending their size. If your mushrooms are particularly small or you are using crimini, slice ½" thick and thread onto skewers to keep them from falling through grate.
- Using some of the oil, brush cut sides of mushrooms and transfer to a large bowl or arrange on a rimmed baking sheet if skewered. Lightly brush both sides of each slice of bread with remaining oil and transfer to a platter.
- Press each slice of bread down across grate for even contact and grill until browned with some lightly charred spots, about 2 minutes per side. The goal is a crunchy exterior with a still chewy center. Transfer bread back to platter.
- Brush grate to clean. If using a gas grill, turn heat down to medium. A charcoal grill should be at the tail end of medium-high and headed toward medium at this point, but wait a few minutes if needed. Grill mushrooms, turning halfway through and moving around as needed to avoid flare-ups, until golden all over with lightly charred edges, 6-8 minutes for small pieces and 8-10 minutes for large ones. Return to bowl (slide off of skewers if needed). Add Pecorino salsa verde and toss to combine. Spoon mushroom mixture over grilled bread.
OPEN-FACED FINGER SANDWICHES
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 18 finger sandwiches
Number Of Ingredients 16
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-FACE QUESADILLAS WITH MUSHROOMS, OLIVES, SALSA AND GREENS
Provided by Food Network
Number Of Ingredients 10
Steps:
- Heat the oven to 500 degrees. Lightly oil a baking sheet and on it spread out the tortillas in a single layer. Distribute a portion of the mushrooms over each one, then the cheeses and olives. Drizzle 2 tablespoons of salsa over each "quesadilla," then set the baking sheet in the oven. In 5 to 6 minutes, the tortillas should be crispy underneath and the cheese melted. Remove from the oven. While the quesadillas are baking, in a medium-size bowl, toss the frisee (or other greens) with the lime or vinegar, salt and cilantro. Transfer each quesadilla to a warm plate, then top with a portion of lettuce right in the center. Serve without delay.
OPEN FACE SANDWICHES
Eggs are tasty and healthy but they can be fun too! Make these Open Face Sandwiches for a nutritious and delicious meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Makes 4
Number Of Ingredients 7
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.
OPEN-FACED PORTOBELLO SANDWICHES
"This is a great meatless meal that doesn't leave you feeling deprived," writes R.O. Smith from Bountiful, Utah. This warm, chewy sandwich boasts a meaty, earthy flavor.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Spread pesto on toast; top with tomatoes and cheese. Place mushrooms on a microwave-safe plate; cover with a paper towel. Microwave on high for 1 minute or until tender. , Cut mushrooms into 1/2-in. slices; place on cheese. Cook sandwiches on high for 15-20 seconds or until cheese is melted.
Nutrition Facts : Calories 236 calories, Fat 11g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 382mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges
OPEN-FACE WILD MUSHROOM AND FONTINA SANDWICHES
Categories Salad Mushroom Broil Vegetarian Quick & Easy Lunch Rosemary Marsala Fall Thyme Fontina Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4
Number Of Ingredients 9
Steps:
- Stem shiitake mushrooms. Cut all mushrooms lengthwise into 1/2-inch-thick slices. Heat olive oil in large nonstick skillet over medium-high heat. Add rosemary and stir 10 seconds, then add mushrooms. Sprinkle with salt and pepper. Sauté until mushrooms begin to brown, about 10 minutes. Add shallots and thyme; stir 2 minutes. Add Marsala and boil until evaporated, about 30 seconds. Remove from heat. Season with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature.)
- Preheat broiler. Place bread slices on baking sheet; broil until lightly toasted, about 2 minutes per side. Divide cheese among bread slices, covering completely. Broil until cheese melts, about 2 minutes. Rewarm mushrooms over medium heat if necessary. Mix in parsley. Place toasts on plates. Spoon mushrooms over and serve.
OPEN-FACE PORTABELLA SANDWICHES
Make and share this Open-Face Portabella Sandwiches recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 29m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat broiler.
- Combine tomato, basil and salt in a small bowl,set aside.
- Clean mushrooms, cut off stems even with caps.
- Discard stems.
- Combine vinegar and oil, gently brush mixture over the mushrooms.
- Place mushrooms on the unheated rack of the broiler pan.
- Broil mushroom 4 to 5 inches from the heat for 6 to 8 minutes or just till tender, turning once.
- Drain mushrooms on paper towels.
- Thinly slice mushrooms.
- Place bread on a baking sheet.
- Place under broiler for 2 to 3 minutes or till bread is heated through.
- To serve, top toasted bread with mushrooms slices and tomato mixture.
- If desired, top with cheese.
OPEN FACE MOZZARELLA SANDWICH
This is a good way to use up some leftover Italian bread -- or any bread for that matter. Fresh mozzarella melted over vine ripe tomatoes and basil, then drizzled with extra-virgin olive oil and balsamic vinegar. Yummy! A nice glass of red wine and you're in heaven! Enjoy with a nice salad or a cup of soup; makes a lovely lunch or afternoon snack.
Provided by Julia Monroe
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Lay the 4 slices of Italian bread out on the prepared baking sheet; top each piece of bread with a tomato slice, a basil leaf, and a slice of mozzarella cheese.
- Bake in the preheated oven until the cheese has melted, about 7 minutes. Drizzle each sandwich with 1/2 tablespoon of olive oil and balsamic vinegar.
Nutrition Facts : Calories 204.5 calories, Carbohydrate 12.6 g, Cholesterol 22.3 mg, Fat 13.6 g, Fiber 0.8 g, Protein 7 g, SaturatedFat 5.2 g, Sodium 160.2 mg, Sugar 2.4 g
MUSHROOM SALSA
I know this sounds weird, salsa and mushrooms--TOGETHER--I promise it is so refreshing and it will tantalize your taste buds!
Provided by cervantesbrandi
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients; cover and allow to chill in the refrigerator at least 20 minutes before serving.
- Serve with tortilla chips and your favorite salsa.
Nutrition Facts : Calories 28.7, Fat 0.4, SaturatedFat 0.1, Sodium 5.5, Carbohydrate 5.2, Fiber 1.3, Sugar 2.3, Protein 3
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