Open Faced: Single-Slice Sandwiches from Around the World

Open Faced: Single-Slice Sandwiches from Around the World

by Karen Kaplan

Hardcover

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Overview

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.

Product Details

ISBN-13: 9781423647430
Publisher: Smith, Gibbs Publisher
Publication date: 08/01/2017
Pages: 128
Product dimensions: 8.10(w) x 8.10(h) x 0.70(d)

About the Author

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.

Table of Contents

Introduction 6

Tartines

France 12

Boursin, Roquette, and Radish 14

Lentil and Sausage Salad 16

Flageolet Beans, Roast Lamb, and Shallot 17

Ratatouille 19

Anchoïade, Roasted Bell Peppers, Goat Cheese, and Basil 20

Potatoes, Bayonne Ham, and Raclette Cheese 22

Sautéed Belgian Endive, Blue Cheese, Walnuts, and Honey 23

Roasted Bone Marrow with Pickled Red Onions and Watercress 25

Provençal Tuna and Vegetable Salad 26

Creamy Leeks with Cremini and Chanterelle Mushrooms 29

Bruschette and Crostini

Italy 30

Tomato, Garlic, and Basil 33

Prosciutro, Pecorino Romano-Roasted Asparagus, and Gremolata 34

Fava Bean Purée with Sautéed Escarole 36

Dried Fig Jam, Pancetta, and Gorgonzola Dolce 37

Peperonata and Ricotta Salata 39

Sautéed Radicchio, Speck, and Mozzarella 40

Arugula, Bresaola, Parmesan, and Oven-Roasted Tomatoes 43

Sautéed Mushrooms and Taleggio Cheese 44

White Bean Purée with Roasted Garlic, Herbs, and Fried Sage Leaves 45

Sautéed Sausage and Four Cheeses 47

Herbed Ricotta and Sautéed Zucchini with Lemon 48

Three Flavours 51

Caponata 53

Montaditos and Tomato Toasts

Spain 54

Mallorcan Tomato Toasts 56

Catalan Tomato Toasts 58

Piperrada 59

Chickpeas, Spinach, and Chorizo 61

Fried Eggplant with Honey and Mint 62

Sardines and Piquillo Peppers with Garlic Mayonnaise 63

Tortilla Española with Romesco Sauce 64

Jamón Serrano, Manchego Cheese, Quince Paste, and Spanish Mayonnaise 66

Cider and Honey-Scented Onion Marmalade, Cabrales Cheese, and Hazelnuts 69

Garlic Shrimp 70

From Smørrebrød to Smörgås

Scandinavia 72

Smoked Herring Salad 74

Roast Beef with Horseradish-Cornichon Cream 75

Roast Chicken, Asparagus, and Peas in Tarragon Cream 77

Gravlax with Honey Mustard Dill Sauce 78

Potato and Shrimp 80

Fish Cakes with Remoulade Sauce 81

Pork Sausages with Lingonberry Jam 83

Roast Pork with Braised Red Cabbage 84

Meatballs with Beet and Apple Salad 85

Jarlsberg Cheese and Tomato with Marinated Cucumber Salad 86

Butterbrote and Butterbrodi

Germany and Russia 88

Chicken Schnitzel 91

Herbed Cream Cheese with Shredded Radish and Carrot Salad 92

Sauerkraut, Sausage, and Cheese 94

Quark and Sautéed Apples with Lemon and Thyme 95

German Potatoes and Fried Eggs 97

Scrambled Eggs with Sour Cream and Caviar 98

Chopped Livers, Sautéed Onions, and Hard-Boiled Eggs 100

Russian Salad 101

Crab and Corn Salad 103

Smoked Fish with Horseradish, Chives, and Lemon Butter 104

From Benedict to Rarebit

The Best of the Rest in the West 106

Brown Soda Bread 107

Classic Eggs Benedict 108

The Hot Brown 109

Carried Egg Salad with Mango Chutney, Raisins, and Cashew 110

Traditional Molletes with Pico de Gallo 113

Molletes with Black Beans and Rajas 114

Welsh Rarebit 115

Beans on Toast 116

Tuna Fish Salad 117

Hummus with Greek Salad and Yogurt 119

Jill's Avocado Toasts 120

Acknowledgments 123

About the Author 123

Index 124

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