Open Faced Dried Fig And Melted Cheese Sandwiches Recipes

Steps:

• Combine the figs and 1 cup water in a small saucepan; bring to a boil.
• Cook, covered, over low heat for about 20-25 minutes or until almost all of the water has been absorbed; cool slightly.
• Transfer the figs to the container of a food processor; process until chunky smooth.
• Transfer the "jam" to a plastic container with a tight-fitting lid, and refrigerate until ready to use.
• Preheat the broiler.
• Lightly toast the bread on both sides.
• Spread one side of the bread with a thick layer of the fig jam.
• Use a sharp knife or a cheese plane to cut off thick slivers of cheese, and lay them on top of the jam.
• Place the sandwiches on a pan and heat under the broiler until the cheese is soft and bubbly (about 1-2 minutes).
• Cut into pieces and serve immediately.

Steps:

• Preheat oven to 425°. In a large bowl, combine oil, garlic, salt, oregano and basil. Add vegetables and toss to coat. Transfer to two 15x10x1-in. baking pans. , Bake, uncovered, 15-20 minutes or until lightly browned, stirring occasionally., Combine mayonnaise, vinegar and mustard; spread over toast. Place on a baking sheet. Top with vegetable mixture, tomato and cheese. Broil 6-8 in. from the heat for 2-3 minutes or until cheese is melted.

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.