6slicesAssorted Bread, buttered, (I used Pumpernickel Rye and Multigrain)
Roast Beef Open Faced Sandwiches:
Dijon mustard and/or mayonnaise,, spread on bread
Jarlsberg cheese slices, 2 slices per sandwich or sliced cheese of your choice
Cucumber, very thinly sliced
Spring mix or assorted greens or sprouts
Red Onion rings
Deli Roast beef
Horseradish Mayo, (2 Tbsp. mayo mixed with 1 tsp. horseradish)
Chives, whole and chopped
Salt and pepper, to taste
Hard Boiled Egg Open Faced Sandwiches:
Mustard Mayo, spread on bread, (2 Tbsp. mayo mixed with 1 tsp. Dijon mustard)
Jarlsberg cheese slices, 2 slices per sandwich or sliced cheese of your choice
Spring mix or assorted greens or sprouts
Cucumber, very thinly sliced
Radish, very thinly sliced
Hard-boiled eggs, cut into quarters
Pea shoots
Salt and pepper, to taste
Apple Open Faced Sandwiches:
Dijon mustard or mayonnaise , spread on bread
Jarlsberg cheese slices, 2 slices per sandwich or the sliced cheese of your choice
Spring mix or assorted greens
Apple, cut into thin slices
Bacon slices, cooked and cut in half
Sunflower sprouts or pea shoots etc.
Honey, to drizzle
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Instructions
**I haven't included the exact amounts in the ingredient list. It will vary, but count on 2 slices of cheese for each sandwich, 3 slices of roast beef, per sandwich and roughly 1 boiled egg per sandwich.
Cut bread in to rectangles by trimming off the side and top crusts. Spread sandwiches with butter.
Assemble sandwiches by stacking ingredients in the order that they are listed above. Be creative and create your own designs with the ingredients, or use the photos to guide you.