If you’re looking for something crunchy, cheesy, salty, and juicy, you’ve come to the right place! These open-face sandwiches are so good; you’ll want them for breakfast, lunch, and dinner.
Open-face sandwiches are very popular in Europe and consist of a slice of bread covered with an array of toppings. Unlike simple toast, they have meats, cheeses, and salads on top and tend to be quite filling.
Cheese and Proscuitto Open Face Sandwiches With Grilled Tomatoes
Although you can add anything to an open faced sandwich, I think this is the best of the best.
It all starts with a thick slice of toasted sourdough that’s smothered in garlic butter.
From there, you’ll add a generous portion of salty prosciutto. I like using prosciutto specifically because it’s jam-packed with flavor and nice and thin.
Of course, you could also use bacon!
On top of that comes a layer of impossibly cheesy scrambled eggs.
Then, it’s all topped off with some grilled tomatoes and a sprinkling of sea salt and cracked black pepper.
How To Make Open Faced Sandwiches
The key to making the best open faced sandwiches is to start with a solid base.
In Europe, that usually means a thick slice of dark or black bread. Unlike white bread, this is hearty and even a little hard.
But don’t worry - you’ll add plenty of good stuff on top to make it moist.
To set this apart from a regular slice of toast, I suggest adding at least three toppings. They could include:
- Sliced meats
- Smoked salmon
- Roasted veggies
Coleslaw is excellent for adding texture, or you could go for a soft egg salad.
Just keep in mind that the cheese you choose should be flavorful and melt well, like a good mature cheddar.
Unless you don’t want it warm, in which case feta or halloumi are fantastic options.
I like to use a combination of mature cheddar and Gruyère cheese.
The sky’s the limit with these tasty meals.
Best Ever Open Faced Sandwiches
This is enough for 2 servings.
- 4 slices of thick Sourdough Bread
- 3 whole Eggs
- 70 grams of shredded Cheese (about 1/2 cup)
- 60 grams of Butter (portioned in half)
- 2 Garlic Cloves
- 8 slices of Proscuitto (about 2 ounces per slice)
- 3 Roma Tomatoes
- Sea salt and cracked black pepper
- Balsamic glaze (optional)
- Peel and mince the garlic, then blend with half of the butter.
- Cut the tomatoes into thick slices.
- Place a large skillet over medium heat and add the rest of the butter.
- In a medium bowl, whisk the eggs and set aside.
- Grate the cheese and set aside.
- Place the bread slices in a toaster or under a medium grill until toasted to your liking.
- When the butter is melted, place the tomatoes in the middle, cook until the juices start to flow, then flip and move them to one side of the pan.
- Add the eggs to the other side of the skillet and leave for 10-15 seconds.
- Gently stir with a spatula for 15-30 seconds.
- Add the shredded cheese and keep stirring until it’s melted and the eggs are soft but cooked (about another minute).
- Remove the pan from the heat and set aside.
- Spread the garlic butter over the toasted bread, and add 2 slices of prosciutto to each piece.
- Then portion the eggs evenly onto each slice and top with the grilled tomato slices.
- Sprinkle with seat salt and cracked black pepper.
- Drizzle with balsamic glaze to serve (optional).