Open Faced: Single-Slice Sandwiches from Around the World
Toasted tradition gets a modern makeover.
Open Faced crosses international borders to bring fresh, creative flavors to your toasted breakfast, brunch, lunch, or dinner.
Discover butterbrote, montaditos, smørrebrød, and other open-faced sandwiches that capture the essence of Germany, Spain, Scandinavia, France, Italy, and more.
Go beyond butter with inspired flavors like:
• Provençal Tuna and Vegetable Salad
• Cider and Honey-Scented Onion Marmalade, Cabrales Cheese, and Hazelnuts
• Curried Egg Salad with Mango Chutney, Raisins, and Cashews
• Meatballs with Beet and Apple Salad
With easy yet elegant recipes and romantic photography, this cookbook makes a striking gift for anyone who finds comfort in a warm slice of bread.
Karen Kaplan holds Le Grand Diplôme d’Etudes Culinaires from La Varenne Ecole de Cuisine in Paris. She has taught at both USC and UCLA and contributed to five cookbooks. She worked at Bon Appétit magazine for twenty years, and was in charge of the only issue to win a National Magazine Award while the magazine was based in Los Angeles. She has also been a culinary consultant for two Food Network shows: Extreme Chef and Chef Wanted with Anne Burrell. Karen was also the restaurant critic for LA Weekly for seven years and produced her own food-based radio show in Santa Monica.
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1/2 teaspoon Arrange bread Arrange toasts arugula atop baguette baking sheet beans bell peppers bowl Bresaola Bring to room broil brown bruschette BUTTERBROTE cheese chives chopped fresh chorizo cloves coarse salt cook Cover and refrigerate crostini cucumber day ahead delicious dill dish Divide Drizzle eggplant eggs Extra virgin olive finely chopped flavor freshly ground black garlic garnish Gravlax Grill ground black pepper halved heavy skillet herbs Hot Brown individual plates Jamón Serrano lemon peel Let stand lettuce mayonnaise medium heat medium-size heavy minutes MONTADITOS olive oil open-faced sandwich oregano paprika parsley platter or individual potatoes prosciutto purée raclette radicchio recipe Remoulade ricotta roasted room temperature salad Salt and freshly salt and pepper sauce sausage sauté Season with salt Serve immediately skillet skillet over medium sour cream Sprinkle Stir tablespoons tablespoons minced fresh tablespoons oil tablespoons olive oil teaspoon thinly sliced thyme toast bread tomatoes vinegar virgin olive oil Whisk