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Receta Chef's Sandwich : Open-Face Style
by Salad Foodie

Chef's Sandwich : Open-Face Style

Half the bread, but more of the filling - that's what I'm talking about! Start out with lightly toasted sourdough caraway rye bread slathered with homemade Russian dressing, then form a colorful strata of greens, deli meat, cheese, tomato and bacon. Top the tower with sliced avocado and a sprinkle of chives. A beauty to behold - but who’s going to waste time just admiring it!

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Californian
  Raciónes: 4

Ingredientes

  • 3/4 cup mayonnaise
  • 2 to 3 tablespoons chili sauce
  • 1 teaspoon Worcestershire sauce
  • 1 sprig minced fresh parsley
  • 1 teaspoon minced shallot
  • 1 teaspoon freshly grated horseradish (optional)
  • Salt and pepper to taste
  • 4 slices sourdough rye bread, toasted (I used Seattle Sourdough, or you can sub other wide slice Artisan bread)
  • Spinach, romaine or preferred lettuce greens
  • 4 ounces deli ham sliced
  • Swiss cheese sliced
  • 4 ounces roasted deli chicken or turkey slices
  • 2 tomatoes sliced
  • 6 ounces bacon, cooked crisp (about 8 thin slices)
  • 1 large avocado, thinly sliced
  • Chopped chives for garnish (optional)

Direcciones

  1. RUSSIAN DRESSING:
  2. Stir together until well blended the mayonnaise, chili sauce, Worcestershire sauce, parsley, shallot, horseradish, salt & pepper to taste. Set aside. (Makes about 1 cup.)
  3. SANDWICH:
  4. Spread Russian dressing liberally on toast. Top with layers of lettuce greens, ham, cheese, chicken or turkey, tomatoes, bacon and avocado. Sprinkle top with chives (optional).
  5. NOTES: One open-face sandwich cut in half, easily made 2 servings for us (see photo), so this recipe can serve up to 8, unless you need hungry-man-size servings. The sandwich is easily picked up and eaten like a tostada.)