-
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! Ingredients
- 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)
Directions
- RUSSIAN DRESSING:
- Stir together until well blended the mayonnaise, chili sauce, Worcestershire sauce, parsley, shallot, horseradish, salt & pepper to taste. Set aside. (Makes about 1 cup.)
- SANDWICH:
- 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).
- 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.)
Share Recipe
Similar Recipes
Leave a review or comment
Comments