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An open sandwich, also known as an open-face/open-faced sandwich, bread baser, bread platter or tartine, [1] consists of a slice of bread or toast with one or more food items on top. It has half the number of slices of bread compared to a typical closed sandwich .
Dyrlægens natmad ("veterinarian's night food") is the Danish name for a smørrebrød, also known as an open-faced sandwich, made with a particular selection of toppings.. The name of this snack originated in the 1920s in Oskar Davidsen's sandwich bread restaurant in Copenha
Open-faced with turkey and bacon, topped with mornay sauce, and baked or broiled. Variation of Welsh rarebit. A similar dish in St. Louis, also sometimes called a "hot brown," is known as a prosperity sandwich. [20] Hot chicken: Canada, A closed-faced shredded chicken sandwich, topped with galvaude, a sauce consisting of gravy and green peas.
Lunch: Open-Faced Smoked Salmon Sandwich with Cucumber Slices. Dinner: Cauliflower Tikka Tacos. ... Open-Faced Smoked Salmon Sandwich. Toast a whole grain English muffin and spread with Greek ...
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Cucumber sandwiches and tea, as served at Kensington Palace. Cucumber sandwiches formed an integral part of the stereotypical afternoon tea affair. [2] By contrast, people of the era's lower working classes were thought to prefer a coarser but more satisfying protein-filled sandwich, in a "meat tea" that might substitute for supper.
1. Preheat the oven to 350°. Set the garlic on a piece of foil, cut sides up. Brush with oil and wrap the garlic in the foil. Bake for 40 minutes, until softened; let cool slightly.
The menu currently includes a handful of open-faced sandwiches, like smoked salmon, cream cheese and the works, a bright seasoned tomato with dill cream cheese and something for the sweeter side ...