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You are here: Home / Recipes / Four Yummy Open-Faced Sandwiches

October 26, 2017

Four Yummy Open-Faced Sandwiches

Though bread can (unfairly) get a bad rap, it can actually be a great complement to a healthy diet if you choose high quality, whole wheat bread! My favorite bread of all time is C’ville Crunch from Great Harvest. It’s made from 100% whole wheat flour milled right in the bakery.

Thomas has fueled my craving for sandwiches at lunch. He has one almost everyday, and he has reminded me how satisfying a good sandwich is. But two hearty slices of bread is a lot for me to have for lunch, so open-faced sandwiches have been my jam!

Here are four combos that go above and beyond the standard turkey and cheese…

Smoked Salmon with Avocado Wasabi Spread

The combination of smoky, salty, and spicy flavors on this sandwich is delicious!  And y’all know I love me some smoked salmon. Capers are optional, but they add a nice bite and pair well with the salmon and lemon juice. Wasabi is pretty spicy, so start off with a small amount and taste the mixture before adding more!

Make It:

Ingredients

  • 1 slice of bread
  • 2-3 oz smoked salmon
  • 1/3 avocado
  • 1 tsp wasabi paste (more if you like it spicy! save some from your sushi dinner)
  • 1 tsp fresh lemon juice
  • 1 tsp capers (optional)
  • Kosher salt to taste
  • Pepper to taste

Directions

  1. Place bread in toaster.
  2. Combine avocado, wasabi paste, lemon juice, capers, salt, and pepper in a bowl, adjusting for taste.
  3. Once bread is toasted, spread the mixture on the toast and top with salmon.
  4. If desired, squeeze extra lemon juice for added flavor.
  5. Sprinkle with additional pepper to taste.

Cinnamon Banana Toast Crunch

Here is a super simple, yummy, and nutritious breakfast that can be thrown together in just a few minutes on a busy morning or for a quick lunch with a simple side salad.  This is a great way to use a banana that’s pretty ripe and might be almost too mushy to eat. The more ripe it is, the sweeter it’ll be! The cinnamon on top is the secret!

Make It:

Ingredients

  • 1 slice of whole wheat bread
  • 1 tbsp of almond butter
  • ½ of a banana cut into 1 inch sided rounds
  • ¼ tsp cinnamon
  • Drizzle of honey

Directions

  1. Toast the bread.
  2. Spread almond butter on toast.
  3. Place banana rounds on top of the toast to cover the almond butter.
  4. Drizzle honey on top of banana rounds.
  5. Sprinkle with cinnamon.

Peach, Prosciutto and Brie

We have had a great peach harvest here in Cville that is almost over. The sweetness of the peach, plus salty prosciutto, stinky brie (in a good way!), and delicate lettuce go so well together. My favorite brie of all time is the St. Angel triple cream. Bibb lettuce is one of sweeter lettuce varieties and it usually comes in larger pieces, so it’s the ideal choice for this recipe! My favorite part (other than eating of course!) is to drizzle the honey on top. Salty sweet!

Make It:

Ingredients

  • 1 slice whole wheat bread
  • ½ a fresh peach, cut into slices
  • 1 serving of Brie cheese
  • 1 piece of Bibb lettuce, chiffonade
  • 2 slices of prosciutto
  • Drizzle of honey

Directions

  1. Arrange the serving of Brie cheese across the bread and place in the toaster.
  2. Once done, drizzle honey on the cheese.
  3. Place peach slices on top of the toast.
  4. Roll up the prosciutto and lay on top of the peach slices.
  5. Top peach slices with chiffonade lettuce.
  6. Combine both sides of the toast with their toppings, then press down lightly to make into a panini.

Chicken Avocado

Buying a rotisserie chicken, removing all the meat while it’s warm, and storing it in a container in the fridge is a nice little life hack that ensures you have a dose of protein ready to add to any dish. Thus, this avocado chicken toast was born on a whim. Adding avocado is (of course) what makes it so good. If you have other seasonings on hand that you’ve been wanting to use, go ahead a create a combination that suits you! Smoked paprika would be delicious.

Make It:

Ingredients

  • 1 slice whole wheat bread
  • ½ avocado
  • 3 oz rotisserie chicken, shredded
  • 2 large pieces of Bibb lettuce
  • Kosher salt to taste
  • Pepper to taste
  • Garlic powder to taste

Direcitons

  1. Toast the bread.
  2. Once toast is ready, spread avocado on it while it’s warm.
  3. Top with salt, pepper, and garlic powder to taste.
  4. Place lettuce on top of avocado.
  5. Finish by putting shredded chicken on top of the lettuce and sprinkle pepper to taste.

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Comments

  1. Barbara Younger says

    October 26, 2017 at 8:10 am

    Those look fabulous! Let’s choose one for you to make over the Christmas holidays!

    Reply
  2. Charmaine Ng | Architecture & Lifestyle Blog says

    October 26, 2017 at 8:22 am

    The smoked salmon and avocado wasabi spread sounds delicious. I’m a huge wasabi fiend – the more, the better!

    Charmaine Ng | Architecture & Lifestyle Blog
    http://charmainenyw.com

    Reply
  3. Carrie this fit chick says

    October 26, 2017 at 8:30 am

    MMM i am so ready for breakfast! The salmon one is calling my name!

    Reply
  4. Kori says

    October 26, 2017 at 9:08 am

    All of these look and sound amazing! Awesome creativity, and I love the plates. So pretty. Happy birthday! {26 +9} 🙂

    Reply
    • KathEats says

      October 26, 2017 at 9:33 am

      26+9!! Love it!

      Reply
      • Kori says

        October 26, 2017 at 10:32 am

        I had to! =) XO

        Reply
  5. Tonya says

    October 26, 2017 at 9:25 am

    You promised 4 yummy sandwiches, and you delivered! The prosciutto one is so photogenic!

    Reply
  6. Nicole @ Bento Momentos says

    October 26, 2017 at 9:56 am

    Mmm I survived my first half of college on smashed avocado and runny eggs toast or peanut butter sliced banana cinnamon toast. Nostalgia!

    Reply
  7. Katie says

    October 26, 2017 at 11:33 am

    Peanut butter and banana (with cinnamon) is my FAVORITE toast, with avocado not far behind. I’m also a huge fan of either on a plan rice cake. So good! I also recommend using almond butter, cinnamon, pink sea salt, and banana. OH MY!

    Reply
  8. martin huang says

    October 26, 2017 at 11:43 am

    Lovely sandwiches guide! By looking at it. make me drool.

    Reply
  9. singapore forum says

    October 26, 2017 at 11:55 am

    This is great! Simple yet detailed. Can i reshare this post on forum?

    Reply
  10. Sarah says

    October 26, 2017 at 12:31 pm

    Happy Birthday Kath! It’s my Birthday today too! Hope you are off celebrating with your new hubby!

    Reply
    • KathEats says

      October 26, 2017 at 2:28 pm

      Happy birthday to youuuu!

      Reply
  11. Tracy says

    October 26, 2017 at 1:52 pm

    Happy HAPPY Birthday, Kath!!! What a great year you’ve had! Hope the upcoming year is just as great 🙂

    Reply
  12. Linda @ the Fitty says

    October 26, 2017 at 3:04 pm

    Open-faced sandwiches are so much more pretty than regular sandwiches! I don’t know why people don’t make them more 🙂 and plus they’re healthier too.

    Reply
  13. Amy says

    October 26, 2017 at 3:42 pm

    Those look delish!

    Do you know what the generic Great Harvest name for C’Ville Crunch is, if there even is one?

    Reply
    • KathEats says

      October 26, 2017 at 4:25 pm

      It’s called Flax Oat Bran!!

      Reply
      • Amy says

        October 26, 2017 at 6:20 pm

        Thanks! I need to get on that

        Reply

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    hi! Im Kath.

    I'm a Registered Dietitian, healthy eater, and mom of two from Charlottesville, Virginia. Here you’ll find a healthy mix of real-life meals made from whole ingredients balanced with the pleasures of life, including buttercream frosting and good wine. Plus a sprinkle of nutrition, home life, beauty, parenting, and travel.
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