I first publish this recipe on 2015 but it is the perfect fix for a quick and easy meal so here it is again!
An open sandwich, also known as an open face/faced sandwich, bread baser, or tartine consists of a single slice of bread with one or more food items on top.
- 4 slices rustic bread, cut ½ -inch thick
- 1 cup of ricotta cheese
- ½ cup of grated Parmesan cheese
- 3 tablespoons olive oil, divided, plus ½ teaspoon for drizzling
- 3 teaspoons balsamic vinegar reduction
- 2 cups wild baby arugula
- 20 cherry tomatoes cut into thin slices
- salt and freshly ground black pepper
- 8 thin slices Iberico, Serrano or prosciutto
- Pour a cup of balsamic vinegar in a small saucepan over medium heat. Bring the heat to a boil without reducing the heat on the stove.
- At this point, turn down the heat so that boil reduces to a simmer. Stir occasionally and allow to simmer until the vinegar has reduced by at least half (for a thinner reduction) or more (for a more syrupy consistency). Allow to cool and transfer to an airtight container; store in the refrigerator until ready to use.
- Heat your broiler in the oven.
- Lightly brush both sides of the bread slices with olive oil. Grill the bread until golden brown, about 2 minutes, then turn and grill the second side about 1 to 2 minutes.
- Mix the cheeses together and season with salt and pepper. Divide this mixture and spread over the 4 slices of bread. warm for 2 minutes in the oven.
- Top each with three slices tomatoes. Divide the arugula onto the tomatoes slices. Sprinkle with salt and cracked black pepper. Drizzle over a little balsamic vinegar reduction. Top each sandwich with two slices of Iberico, Serrano or prosciutto.
An open sandwich is a slice of fresh bread, with different spreads, butter, liver pâté, cheese spreads, cold cuts such as roast beef, turkey, ham, bacon, salami, beef tongue, mortadella, head cheese or sausages like beerwurst or kabanos, and vegetables like bell peppers, tomatoes, radish, scallion and cucumber.
Open sandwiches like this are consumed in France, Denmark, Norway, Sweden, Austria and Germany, the Czech Republic, Hungary, the Netherlands, Poland as well as other parts of Europe, and North America as a regular breakfast and supper food item. The American tongue toast is offered as an entrée for breakfast, lunch, and supper and as an hors d’œuvre for formal parties. Open sandwich can be eaten at breakfast, lunch, supper, or as a snack.