Apr 23, 2018
#Repost @yettiloyd ・・・ New bump hook get em while you can. #ak47#openfaced#glock#ar15#ak47#ak47#greatdeal#butwaittheresmore
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#Repost @yettiloyd ・・・ New bump hook get em while you can. #ak47#openfaced#glock#ar15#ak47#ak47#greatdeal#butwaittheresmore
An exquisite blend of savory salmon, crispy bacon, ripe avocado, juicy tomatoes, and peppery arugula atop toasted sourdough slices, creating a delectable twist on the classic BLT.
Ingredients: 4 slices of sourdough bread. 200g salmon fillet. 4 slices of bacon. 2 tomatoes, sliced. 1 cup arugula. 1 avocado, sliced. 2 tbsp mayonnaise. 1 tbsp lemon juice. Salt and pepper to taste.
Instructions: Before you start cooking, heat the oven to 375F 190C. Add salt, pepper, and lemon juice to the salmon fillet. Arrange the salmon on a baking sheet. Bake for 12 to 15 minutes, or until the salmon is fully cooked. While the salmon is baking, make the bacon crispy in a pan. Take it off and let it dry on paper towels. Get the sourdough slices toasty until they turn golden brown. Each toasted sourdough slice should have mayonnaise spread on it. Put tomato slices, avocado, arugula, baked salmon, and bacon on top of each piece of bread. If you want, you can add more salt and pepper to taste. Serve right away and enjoy!
Prep Time: 15 minutes
Cook Time: 15 minutes
LAHS Physics
These Mile High Open-Faced Bagels are a delightful combination of flavors and textures. Perfect for brunch or a quick lunch, they feature creamy cream cheese, savory smoked salmon, and fresh vegetables on a toasted bagel. The capers and dill add a zesty kick to this classic favorite.
Ingredients: 4 bagels, sliced in half. 8 ounces cream cheese, softened. 4 slices of smoked salmon. 1 red onion, thinly sliced. 1 tomato, sliced. 4 large lettuce leaves. 4 tablespoons capers. Fresh dill sprigs, for garnish. Salt and pepper to taste.
Instructions: Toast the bagel halves until they're golden brown. Spread a generous layer of softened cream cheese on each toasted bagel half. Place a lettuce leaf on top of the cream cheese on each bagel half. Top the lettuce with a slice of smoked salmon. Add a few slices of red onion and tomato on top of the salmon. Sprinkle capers over the bagels for an extra burst of flavor. Season with salt and pepper to taste. Garnish each bagel with fresh dill sprigs. Serve open-faced bagels immediately and enjoy!
Prep Time: 15 minutes
Cook Time: 5 minutes
axel loubette
#beef #chimichurri #bites #openfaced #sandwich #chicken #chargrilled #snapper #fish #healthyfood #evergreen #balltastelessly #heavyum #lightonthetum (at Evergreen) https://www.instagram.com/p/COQaTIenEgE/?igshid=hbe1beqnlweq
Open-faced Smoked Salmon Sandwich on toasted sourdough with labneh, sliced cucum… Open-faced Smoked Salmon Sandwich on toasted sourdough with labneh, sliced cucumbers, scallion, recent dill, Every thing However The Bagel Seasoning, and a squeeze of lemon.
Open-faced Chicken Salad Sandwich | Self Proclaimed Foodie
Open-faced Chicken Salad Sandwich | Self Proclaimed Foodie
An Open-faced Chicken Salad Sandwich makes for a delicious lunch!
This Chicken Salad recipe comes together in minutes with cooked chicken, mayo, tart apple, crisp celery, and pecans for that extra crunch. Served open-faced on a single piece of bread gives you the same satisfaction of a sandwich with fewer carbs!
This is a great recipe to have on hand.
Chicken Salad Sandwiches make a regular…
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#comfortfood #openfaced #chickenpotpie #pastacasserole #lefthandedcooking #onepotmeal #happyhalloween #dinnerstyle #chezzygoodness #lifedoesnotsuck (at Lower Pacific Heights, San Francisco) https://www.instagram.com/p/B4TwOwrnIdF/?igshid=1lhe70fp2ss39
Hot Open-Faced Vegan Turkey & Gravy Sandwiches
Hot Open-Faced Vegan Turkey & Gravy Sandwiches
The ultimate vegan comfort food sandwich! These hearty open-faced sandwiches are made with savory turkey-style seitan slices and rich gravy piled onto slices of toasted crusty bread.
As far as I know, open-faced turkey sandwiches are an after Thanksgiving leftover thing. Right? And it’s kind of wayafter Thanksgiving at this point, so I wondered whether it was appropriate to post this recipe…
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