Beautiful Open-Faced Sandwiches
Delicious and pretty open-faced sandwiches, in 3 different varieties to suit all tastes. Instructions below do not always include precise amounts. That will vary depending on how many sandwiches you want to make.
Servings: 6 people
Ingredients
- Assorted Bread, buttered (I used Pumpernickel Rye and Multigrain)
Roast Beef Sandwiches:
- Dijon mustard or mayonnaise, spread on bread
- 2 slices Jarlsberg cheese per sandwich
- Cucumber sliced
- Spring mix or assorted greens
- 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
Egg Sandwiches:
- Dijon mustard or mayonnaise spread on bread
- 2 slices Jarlsberg cheese, per sandwich per sandwich
- Spring mix or assorted greens
- Cucumber sliced
- Radish sliced
- Hard-boiled eggs cut into quarters
- Mustard Mayo (2 Tbsp. mayo mixed with 1 tsp. Dijon mustard)
- Pea shoots
- Salt and pepper to taste
Apple:
- Dijon mustard or mayonnaise spread on bread
- 2 slices Jarlsberg cheese, per sandwich per sandwich
- Spring mix or assorted greens
- Apple cut into thin slices
- Bacon slices cooked and cut in half
- Sunflower sprouts
- Honey
Instructions
- Cut bread in to rectangles by trimming off the side and top crusts.
- Simply assemble sandwiches by stacking ingredients in the order that they are listed below. Be creative and create your own designs with the ingredients, or use the photos to guide you.
Nutrition
Calories: 284kcal | Sodium: 2mg | Calcium: 2mg