Open Face Sardine And Egg Sandwich Recipes

OPEN-FACE STEAK AND ONION SANDWICHES

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Open-Face Steak and Onion Sandwiches image

Steps:

Melt 2 tablespoons butter in a large pot over medium heat. Add the onions, 2 tablespoons water and a big pinch of salt. Cook, stirring occasionally and adding 1 more tablespoon water if needed, until the onions are caramelized, 15 to 20 minutes. Stir in 2 more tablespoons water and 1 tablespoon Worcestershire sauce. Slowly add the cheese, stirring to melt. Cover and keep warm.
Meanwhile, combine the ketchup, mustard, steak sauce, mayonnaise, remaining 2 teaspoons Worcestershire sauce and a few grinds of pepper in a small bowl.
Heat a large cast-iron skillet over high heat. Season the steak generously with salt and pepper. Add to the skillet and cook until well browned, about 3 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes.
Toast the bread and spread with the remaining 1 tablespoon butter; divide among plates. Thinly slice the steak and pile on top of the bread. Drizzle with all but 2 tablespoons of the ketchup mixture and scatter the onions on top.
Toss the reserved ketchup mixture with the watercress; season with salt and pepper. Serve with the sandwiches.

Nutrition Facts : Calories 660, Fat 37 grams, SaturatedFat 17 grams, Cholesterol 162 milligrams, Sodium 1029 milligrams, Carbohydrate 33 grams, Fiber 2 grams, Protein 46 grams, Sugar 7 grams

Ingredients

3 tablespoons unsalted butter, at room temperature
2 onions, thinly sliced
Kosher salt
1 tablespoon plus 2 teaspoons Worcestershire sauce
3/4 cup shredded white cheddar cheese
3 tablespoons ketchup
2 tablespoons yellow mustard
1 tablespoon steak sauce
1 tablespoon mayonnaise
Freshly ground pepper
1 1/2 pounds skirt steak, cut into 4 pieces
4 thick slices crusty sourdough bread
1 bunch watercress, trimmed

SARDINE & SLICED EGG SANDWICH

Easy and tasty sandwich. I use Ayam brand (Malaysia) sardines in olive oil, quality brand. There is 4-6 sardines in a tin. And I also make my own once in a while. As an alternative, you can drizzle the toast with oil from the can instead of using mayo.

Provided by Lee Thayer

Categories Sandwiches

Time 5m

Number Of Ingredients 7

Sardine & Sliced Egg Sandwich image

Steps:

1. Spread some mayo on the toast and add lettuce leaves to two slices of toast.
2. Divide the sardines between the two sandwiches and split them, the tin I used had 5 sardines. The bones are are tender, don't worry about those, it's calcium.
3. Sprinkle some lemon juice on the sardines, top with some onion slices (which I skipped as had no onion) and top that with the egg slices.
4. Top each sandwich with the other slices of toast, cut each sandwich in half. Enjoy.

Ingredients

4 slice bread, toasted
mayo, as desired
1 can(s) sardines in olive oil
2 hard boiled eggs, sliced
lettuce leaves, as desired
red onion, thinly sliced, as desired
lemon juice, as desired

OPEN-FACED EGG SANDWICHES

I always experiment with different herbs on my eggs, since I eat them every morning. This one became one of my favorites! -Valerie Belley, St. Louis, Missouri

Provided by Taste of Home

Categories Breakfast

Time 15m

Yield 2 servings.

Number Of Ingredients 7

Open-Faced Egg Sandwiches image

Steps:

Heat a small skillet coated with cooking spray over medium-high heat. Whisk the egg whites, eggs and cheese; add to skillet. Cook and stir until set., Spread butter over toast; top with egg mixture. Sprinkle with rosemary and pepper. Serve immediately.

Nutrition Facts : Calories 231 calories, Fat 11g fat (5g saturated fat), Cholesterol 226mg cholesterol, Sodium 416mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

Ingredients

4 large egg whites
2 large eggs
2 tablespoons grated Parmesan cheese
2 teaspoons butter, softened
2 slices whole wheat bread, toasted
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon pepper

OPEN-FACE SARDINE SANDWICHES

This recipe is a no-cook, simply slice and serve way to enjoy meaty, plump sardine fillets in a tin. Perfect for a small gathering, the fillets get served over a bed of cucumber, lettuce, red onion and dill for freshness. Rye bread is also sauced with creme fraiche and yellow mustard for subtle tanginess that complements the oily, rich fillets.

Provided by Food Network Kitchen

Time 10m

Yield 2 servings

Number Of Ingredients 9

Open-Face Sardine Sandwiches image

Steps:

Combine the crème fraîche and mustard, then spread on 1 side of each slice of bread. Top each bread slice with some cucumber slices, bibb lettuce, sardine fillets drizzled with oil from the tin and a few red onion rings. Sprinkle with flaky salt and chopped dill.

Ingredients

1 tablespoon crème fraiche
1 teaspoon yellow mustard
2 slices rye bread
Persian cucumber, thinly sliced
Bibb lettuce leaves
Tinned sardine fillets, packed in oil
Thinly sliced red onion rings
Flaky salt, for sprinkling
Chopped fresh dill

OPEN-FACED EGG AND TOMATO SANDWICH

Thick slices of tomato give this healthy breakfast a hint of sweetness.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 10m

Number Of Ingredients 6

Open-Faced Egg and Tomato Sandwich image

Steps:

Top each muffin half with tomato; set aside. In a small nonstick skillet, heat oil over medium-low. Gently crack eggs into skillet; cook until whites are almost set, 1 to 2 minutes.
Top each egg with a slice of cheese; cover skillet for 1 minute. Slide one egg onto each muffin; season with salt and pepper.

Nutrition Facts : Calories 218 g, Fat 13 g, Fiber 2 g, Protein 13 g

Ingredients

1 whole-wheat English muffin, split and toasted
2 thick slices tomato
1 teaspoon vegetable oil, such as safflower
2 large eggs
2 thin slices cheddar (1 ounce total)
Coarse salt and ground pepper