open-faced summer sandwich recipe

These easy open-faced sandwiches are quick and simple to make. They are light and refreshing making them perfect for any summer lunch or supper! They also make a great starter or addition to any dinner party menu.

Sandwiches are one of my favorite foods, not just because they are easy and can be thrown together in basically no time. Or because they are a relatively easy safe option to serve, even the pickiest of eaters will usually go for a sandwich.

But I also love sandwiches because there are a million ways to make them and there is sure to always be a sandwich to fit whatever mood or occasion you are cooking.

From good old PB&J to avocado toast, to cheese sandwiches and creamy egg salad sandwiches. I love nearly all sandwiches, will the exception of tuna salads, but that is a story for another time. In my mind, there is nothing that can beat a good old-fashioned sandwich, except maybe these open-faced summer sandwiches.

I created this recipe a few summers ago when it was so hot I didn’t feel like eating, but we just happened to have a variety of summer produce on hand. And I simply can’t resist making something, when there are fresh veggies to be used, and I’ve not nothing better to do with my time.

These sandwiches are perfect for any summer meal, they make great lunches as well as a quick and easy go-to summer for busy weeknights. They are simple enough to eat any day, but fancy enough that you could serve for a dinner party. And the best part? You can use anything you have on hand to make them.

The recipe below is one of my favorite ways to make them and uses ingredients we regularly have on hand, but you can feel to add or swap out anything you like.

They are the perfect sandwiches to make if you are trying to use up any veggies you have in the fridge, or they are made with whatever you brought home from the farmers market or harvest from your garden!

What are open-face sandwiches?

To put it simply an open-faced sandwich is just a sandwich without the top piece of bread. They are generally considered a fancy or up-salce version of a sandwich. And you will most likely see them served at brunches, baby showers, dinner parties, or eaten as a light lunch.

​Open-face sandwiches have been around since the Middle-ages when they originated in Europe. People would use thick slices of stale bread essentially as plates. The thick slices of bread would soak up the juices and oils from the toppings and the bread would be discarded once the toppings were eaten.

Somewhere along the way, I guess someone figured out we could eat the bread too, and thus open-face sandwich was born as we know it today. If you’ve had an open-faced sandwich, I would encourage you to give one a try!

On account of the fact there is less bread used(and usually more toppings) open-faced sandwiches are generally more flavorful and more exotic and fun than regular sandwiches.

And there are many different combinations, and recipes to try. Anything from hot ham and cheese to whipped feta cheese with honey and figs.

Open-faced sandwiches are the perfect way to up your sandwich game, plus they give a fun, new and exciting way to spruce up your summer menu!

​How to make open-faced summer sandwiches

Makes 4 small sandwiches

• naan bread (l like to use mini ones, but you can also use a regular-sized piece cut into four pieces), you can also use white bread, rye bread, or sourdough bread.
• butter
• white onion, sliced
• bell pepper, red, orange, or yellow, sliced
• fresh cilantro
• cherry tomatoes, halved  
• cheddar cheese, shredded
• sea salt
• olive oil

​Warm the naan bread in the oven, at a low temperature.

In a frying pan over medium heat, melt the butter. Add the onion and pepper slices, and sprinkle with sea salt, cook until the veggies are soft and caramelized. Remove the pan from the heat and set aside.

Remove the naan bread from the oven. And set it out on a large plate or serving tray. Add the remaining ingredients as follows, caramelized onions and peppers, cheese, tomatoes, cilantro, olive oil, and salt.

If you like you can toast the sandwiches, but I like to serve them as are. The hot peppers and onions melt the cheese nicely, so I don’t feel toasting them is really necessary. If you are planning to toast to them, I would still warm the bread before making the sandwiches.

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notes

If you would like to toast/broil your sandwiches. I would recommend toasting them with just the onion and pepper mixture and the cheese. Toast/broil them until the cheese is melted and golden, then add the remaining ingredients and serve!

Feel free to play around with what is one of your sandwiches, these can be made with whatever you have on hand!

variations

As I said the possibilities of these sandwiches are endless, and you really can use anything your like to make them, but if you are looking for some topping ideas check out the ones below!

Southwest Open-faced Sandwich. Naan bread, black beans, roast corn, avocado, and pepper jack cheese. Season with salt, pepper, and cumin.

Tomato open-faced sandwich. ​Dijon mustard, tomato slices, sea salt, and fresh ground black pepper, topped with feta cheese and served on slices of Rye bread.

Cucumber open-faced sandwich. Yogurt sauce, topped with cool cucumbers and fresh dill, served on a slice of bread of choice.

Beef open-faced sandwich. Roast beef, topped with melted cheese, ripe tomato, and slices of red onion.