Open-Faced for Breakfast, Lunch, and Dinner
We’re mastering the art of open-faced sandwiches! The open-face concept predates the Earl of Sandwich and I’m here for it. If you want to learn a bit more, here’s a pretty good article. I say we harken to the days of 17th century bread plates. I do slightly enjoy these over sandwiches. To be fair, there’s a time and a place, and I love a good BLT or pressed panini. All that to be said, there’s something about open sandwiches and their perfect proportion of bread to substance. Not to mention… it’s a visual delight, which to me, is half the joy of eating.
So to all my bread plate, flatbread, bruschetta-loving fans, this is for you! We are tackling open-faced sandwiches three ways: for breakfast, lunch, and dinner. To start we are creating a beautiful, bounty of berries paired with sweet lemon crème fraîche. For lunch, it’s an earthy salad of beets, arugula, and herbaceous goat cheese. And to finish the day, seared steak atop a bed of fennel and watercress greens. I love that each of these open-faced recipes are relatively simple to prepare, provide a body of complex flavors, and plate beautifully.
OPEN-FACED, BERRY BLISS
MIXED BERRIES + LEMON Crème fraîche
Serves 4
ingredients
Whole grain, multi-seeded loaf, 1/2” slices
2-3 Tbsp unsalted butter
7.5 oz crème fraîche
1 medium lemon, juiced and zested
4 Tbsp powdered sugar, sifted
4 Tbsp honey
2 tsp nutmeg
1 pint of strawberries
1 pint of blackberries
1 pint of raspberries
1 pint of blueberries
Fresh mint
STEPS
Prepare the crème fraîche by adding the juice and zest of lemon. Stir until combined. Add the powdered sugar and gently stir until smooth. Set aside.
Wash and prepare the mixed berries. Set aside.
Take the slices of bread, butter each side, and toast until lightly browned or to preference.
Spoon the crème fraîche onto each slice of bread. Layer the mixed berries and garnish with fresh mint.
Combine the honey and nutmeg and drizzle atop the berries.
OPEN-FACED, EARTHY AND VEGETAL
BEET, ARUGULA, AND SAGED-GOAT CHEESE SALAD
Serves 4
ingredients
Whole grain, multi-seeded loaf, 1/2” slices
2-3 Tbsp unsalted butter
2-3 cloves of garlic, finely chopped
Fresh baby arugula, washed and dried
2 large beets, 1/2” cubes
6-8 oz Chèvre goat cheese
4-5 sprigs of fresh sage
4 Tbsp of extra virgin olive oil
4 Tbsp of red wine vinegar
Salt and pepper
STEPS
Finely chop the sage and combine with the goat cheese. Stir until evenly combined. Set aside.
Melt the butter and combine with the garlic. Brush each slice of bread with the garlic butter and toast until slightly browned. Set aside.
Whisk the olive oil and vinegar until fully emulsified. Season with salt and pepper to taste.
In a medium mixing bowl, combine the arugula and vinegar dressing.
Take the toasted bread and evenly spread a layer of the goat cheese. Layer the dressed arugula on top and add the cubed beets. Finish with flaky salt and pepper and a final drizzle of olive oil.
OPEN-FACED, STEAK AND GREENS
Seared Strip Steak, Fennel and watercress SALAD
Serves 4
ingredients
Whole grain, multi-seeded loaf, 1/2” slices
2 (8-10 oz) New York strip steak
1 large fennel, sliced thinly
2 bunches of fresh watercress greens
3 tsp Grey Poupon dijon mustard
2 tsp red wine vinegar
4 Tbsp Agrumato lemon olive oil
3-4 oz Stilton blue cheese
Shaved parmesan
Salt and pepper
STEPS
Prepare the dressing by combining mustard and vinegar in a small mixing bowl. Whisk in the olive oil until the mixture is emulsified. Season with salt and pepper to taste.
Pan sear the strip steak in olive oil and cook to preference. Remove from heat and let rest for 3-5 minutes.
Toast the sliced bread with olive oil. Set aside.
Toss the fennel, watercress, and mustard vinaigrette in a medium mixing bowl. Layer the greens on top of the sliced bread and sprinkle on the blue cheese.
Slice the strip steak and layer on top of the greens.
Add the shaved parmesan and finish with flaky salt and pepper.
