Recipe Ideas from Our Family to Yours…
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Open Faced Sandwiches!
The open-faced sandwich is a simple concept. It’s pretty much just a normal sandwich that omits the top slice of bread. It’s not groundbreaking. It’s not revolutionary. But it’s really, really good.
Why is it so much better than a regular sandwich? Well, think about it: the best part of the sandwich is almost always the filling. And when you have an open-faced sandwich, the filling-to-bread ratio is twice as high. This sandwich design is genius in its simplicity.
A little history…
During the Middle Ages, thick slabs of coarse bread called “tranches” (late 15th century French) or, in its English derivative, “trenchers”, were used as plates. At the end of the meal, the food-soaked trencher was eaten by the diner (from which we get the expression “trencherman”), or perhaps fed to a dog or saved for beggars. Trenchers were as much the harbingers of open-face sandwiches as they were of disposable crockery.
As such, open-face sandwiches have a unique origin and history, differing from that of the true (multi-slice) sandwich.
Open-faced sandwiches are not to be approached lightly. With their layered toppings and tendency toward sauciness, things can very quickly get out of hand. It’s best to keep a fork and a napkin nearby as a precautionary back-up measure. With this in mind: take a look at these open-faced, sauced-up, piled-high beauties! One from America, one from France and one from Mexico! Inspired by the Kentucky Derby, this classic All-American open faced sandwich, Kentucky Hot Brown Turkey Sandwiches are a great place to start on your open faced food adventure! From France we have a Roasted Pepper Tartine and then Mexico’s version of an open-faced wonder… Chicken Tostadas. Easy, fun and delicious!
“You don’t need a silver fork to eat good food.”
~ Paul Prudhomme