Best 4 Open Faced Apple Butter Pastrami Sandwich Recipes

The open faced apple butter pastrami sandwich is a classic deli sandwich that is both delicious and easy to make. With just a few simple ingredients, you can create a sandwich that is sure to please everyone at your table. The key to a great open faced apple butter pastrami sandwich is to use high-quality ingredients. Start with fresh, thinly sliced pastrami and top it with a generous helping of apple butter. Then, add your favorite cheese and a few slices of tomato and onion. Finish it off with a sprinkle of salt and pepper, and you have a sandwich that is sure to be a hit.

Check out the recipes below so you can choose the best recipe for yourself!

OPEN-FACE HAM, CHEDDAR, AND APPLE BUTTER SANDWICHES

Open-Face Ham, Cheddar, and Apple Butter Sandwiches image

Categories Sandwich Mustard Broil Quick & Easy Lunch Cheddar Apple Ham Bon Appétit Peanut Free Tree Nut Free Soy Free

Yield Makes 6

Number Of Ingredients 7

Ingredients

3 ciabatta rolls, halved horizontally, or 6 1/2-inch-thick slices country-style bread
2 tablespoons olive oil
6 tablespoons apple butter
4 tablespoons Dijon mustard
1 1/4 pounds Black Forest ham, thinly sliced
12 ounces extra-sharp white cheddar cheese, sliced
1 bunch fresh chives, chopped

Steps:

Brush cut side of ciabatta rolls with oil. Place rolls, cut side up, on baking sheet. Broil until rolls begin to brown around edges, about 2 minutes. Spread apple butter and mustard on each roll half. Top with ham, then cheese. Broil until cheese melts and begins to brown in spots, about 2 minutes. Sprinkle with chives and serve.

PASTRAMI FOOTBALL FINGER SANDWICHES

Pastrami Football Finger Sandwiches image

It's true that good things come in small packages. In this case, mini sandwiches come packed to the max with pickled pepper studded cheese and smoky pastrami. Tie them up with laces made of cheese, and you've got yourself a winner for your game day party.

Provided by Food Network Kitchen

Categories appetizer

Time 25m

Yield 8 to 10 (16 finger sandwiches)

Number Of Ingredients 10

Ingredients

1 cup shredded cheddar and Monterey Jack cheese blend
1/3 cup pickled piquant peppers, such as Peppadews, chopped
2 tablespoons mayonnaise
1 teaspoon yellow mustard
Pinch freshly ground black pepper
32 slices cocktail pumpernickel bread squares
2 tablespoons unsalted butter, melted
8 ounces thinly sliced pastrami
16 bread and butter pickle slices
1 to 2 slices white cheese, such as muenster or white American (you want about a 4-inch square slice)

Steps:

Preheat the oven to 375 degrees F. Mix the shredded cheese, peppers, mayonnaise, mustard and pepper in a medium bowl.
Stack 4 slices of the bread on a cutting board. Using a knife or 2 1/2-inch round cutter, trim the bread into football shapes, save the trimmings for another use. Continue with the remaining bread.
Lay the bread slices on a rimmed baking sheet and brush with the melted butter. Place in oven and toast until crisp, about 5 minutes.
Spread about 1 tablespoon of the pepper cheese mixture on the bread. Top with some pastrami, a pickle and another slice of bread.
To make the laces, cut the cheese into 16 long strips. Cut each strip into 1 long and 3 short pieces. Lay the long strip lengthwise on the sandwich, and then the 3 short strips crosswise to make the laces. Repeat with all the strips. Put the sandwiches back into the oven for 2 minutes to set the cheese laces. Secure the sandwiches with a toothpick and serve.

HAM, CHEDDAR, AND APPLE BUTTER OPEN-FACED SANDWICHES (OR PIZZA)

Ham, Cheddar, and Apple Butter Open-Faced Sandwiches (Or Pizza) image

This is published in the October 2004 Bon Appetit as open-faced sandwiches, but I make this as a 12-inch pizza (a big, round, open-faced sandwich?). I wasn't sure whether we would like the sweetness of the apple butter, but there is enough savory/salty flavor in the rest of the recipe that it works well (I probably used more Dijon, though, and less apple butter, than called for in the recipe). In pizza format, it is good with some sauteed onion and some very well wrung out thawed frozen spinach added. I think this is a recipe that depends a lot on the types of ingredients used; since it has the apple butter, sweeter mustards and milder cheeses would probably not be as good. The relative proportions of Dijon and apple butter (and meat and cheese) can be adjusted for personal taste.

Provided by Meredith C-ville

Categories Lunch/Snacks

Time 20m

Yield 6 sandwich halves, 4-6 serving(s)

Number Of Ingredients 7

Ingredients

3 ciabatta rolls, halved horizontally (or 6 slices country-style bread)
2 tablespoons olive oil
6 tablespoons apple butter
4 tablespoons Dijon mustard
1 1/4 lbs black forest ham, thinly sliced (I ended up with smoked turkey, and used less than half this amount)
12 ounces white cheddar cheese, extra sharp, sliced (can use non-white and adjust amount to taste)
1 bunch chives, chopped (optional)

Steps:

Brush cut side of rolls with oil.
Place rolls, cut side up, on baking sheet, and broil until rolls begin to brown around edges, about 2 minutes. For pizza, use crust of choice, brush with a light coating of oil, and prebake.
Spread apple butter and mustard on each roll half. For pizza, spread the mustard over the whole crust and add the apple butter as small dollops (over whole crust).
Top with ham, then cheese (if using onion/spinach addition, add after ham or any desired order).
Broil until cheese melts and begins to brown in spots (2 minutes for sandwiches; if baking a pizza, probably 7 to 8 minutes--not under broiler--are fine depending on the directions for the dough used). It is good if some of the edges of the sliced meat get a little singed!
Optional: sprinkle with chopped chives. Black pepper is a good addition at the end as well.

Nutrition Facts : Calories 687.7, Fat 47.6, SaturatedFat 23.1, Cholesterol 170.2, Sodium 2550.2, Carbohydrate 18.6, Fiber 2.7, Sugar 9.9, Protein 45.4

OPEN-FACED APPLE TAHINI SANDWICH

Open-faced Apple Tahini Sandwich image

Make and share this Open-faced Apple Tahini Sandwich recipe from Food.com.

Provided by soulmatesforever

Categories Breakfast

Time 7m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

1 small apple, peeled or unpeeled,any variety
1 teaspoon smooth cashew butter or 1 teaspoon almond butter (I use peanut butter)
2 slices whole wheat bread or 2 slices multigrain bread
1 tablespoon tahini
1 tablespoon honey or 1 tablespoon maple syrup, to taste
1/4 teaspoon cinnamon

Steps:

Core and cut the apple into approximately 1/8-inch slices.
Spread your choice of nut butter on each slice of the bread.
Lay the apple slices on the bread.
Drizzle the tahini on top of the apple slices; then drizzle the honey or maple syrup.
Sprinkle the cinnamon on top.
Put the slices in an oven set to BROIL, or in a toaster oven and toast on high.
Make sure you WATCH IT so it doesnt burn.

Nutrition Facts : Calories 375.7, Fat 12.5, SaturatedFat 2.1, Sodium 333.2, Carbohydrate 63.2, Fiber 8.5, Sugar 31.9, Protein 9.8

Tips:

Choose the best bread. A sturdy bread, such as rye or sourdough, will hold up to the sandwich's fillings. You can also use a croissant or a bagel for a softer option.
Spread the apple butter evenly. This will help to prevent the sandwich from becoming soggy.
Use high-quality pastrami. Look for pastrami that is thinly sliced and has a good amount of marbling.
Add your favorite toppings. Some popular options include Swiss cheese, sauerkraut, and pickles.
Serve the sandwich immediately. This will ensure that the bread is still crispy and the fillings are warm.

Conclusion:

The open-faced apple butter pastrami sandwich is a delicious and easy-to-make meal. It's perfect for a quick lunch or dinner. With a few simple ingredients, you can create a sandwich that is both satisfying and flavorful. So next time you're looking for something new to try, give this recipe a try.