Best 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
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
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
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.
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
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
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
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.
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
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
OPEN-FACE SARDINE AND EGG SANDWICH
Make and share this Open-Face Sardine and Egg Sandwich recipe from Food.com.
Provided by Pesto lover
Categories Lunch/Snacks
Time 5m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Slice the eggs.
- Spread the sardines on one side of the bread.
- Spread the egg slices on the other side of the spread.
- Sprinkle dill on top to serve.
Nutrition Facts : Calories 315.4, Fat 11.3, SaturatedFat 3.1, Cholesterol 211.9, Sodium 669.6, Carbohydrate 31.5, Fiber 3.8, Sugar 2.8, Protein 20.6
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