quick & easy: Open-Faced Sandwiches

All of these recipes, brimming with flavor, will get you out of the kitchen fast.

Sandwiches aren't just for lunch-grab your knives and forks to enjoy them for dinner. Piled high with a variety of toppings, we offer a meatball sandwich; not-too-spicy, cool guacamole over a ham-and-melted-cheese po'boy; and a fried egg crowning a BLT sandwich made with sourdough bread. VICKI A. POELLNITZ

BLT BREAKFAST SANDWICHES

MAKES 4 SERVINGS

PREP: 10 MIN., COOK: 6 MIN.

Check the hollandaise sauce package for the fresh ingredients needed to prepare it.

1 (0.9-ounce) envelope hollandaise sauce mix

6 bacon slices, cooked and crumbled

2 (3-ounce) packages cream cheese, softened

2 tablespoons chopped fresh chives

¾ teaspoon seasoned pepper, divided

4 sourdough bread slices, toasted

1 tablespoon butter or margarine

4 large eggs

4 lettuce leaves

2 small tomatoes, sliced

PREPARE hollandaise sauce according to package directions; keep warm.

STIR together bacon, cream cheese, chives, and ¼ teaspoon seasoned pepper; spread evenly on one side of each toasted bread slice.

MELT butter in a large nonstick skillet over medium heat. Gently break eggs into hot skillet, and sprinkle evenly with ¼ teaspoon seasoned pepper. Cook 2 to 3 minutes on each side or until done.

PLACE lettuce leaves and tomatoes on top of bread slices, and top with fried eggs. Drizzle hollandaise sauce evenly over top, and sprinkle evenly with remaining ¼ teaspoon seasoned pepper. Serve immediately.

MEATBALL SANDWICHES

MAKES 6 SERVINGS

PREP: 10 MIN., COOK: 35 MIN.

1 small sweet onion, diced

1 small green bell pepper, diced

1 garlic clove, pressed

1 tablespoon olive oil

1 (26-ounce) jar five-cheese spaghetti sauce

1 tablespoon chopped fresh basil

1 (32-ounce) package frozen cooked Italian-style meatballs

6 slices garlic butter Texas toast

1 cup (4 ounces) shredded Parmesan cheese

2 cups (8 ounces) shredded mozzarella cheese

Toppings: shredded lettuce, chopped tomatoes, chopped bell peppers, black olives (optional)

SAUTE onion, bell pepper, and garlic in hot oil in a large skillet over medium-high heat 3 minutes.

STIR in sauce, basil, and frozen meatballs; cook 30 minutes or until thoroughly heated, stirring often.

PREPARE Texas toast according to package directions.

SPOON meatball mixture evenly over toast; top evenly with cheeses and desired toppings. CAROL S. NOBLE

BURGAW, NORTH CAROLINA

NOTE: For testing purposes only, we used Bertolli Five Cheese tomato sauce and Rosina Italian Style Meatballs.

GUACAMOLE-TOPPED HAM PO'BOYS

MAKES 6 SERVINGS

PREP: 20 MIN., BROIL: 1 MIN.

2 medium-size avocados, halved

½ cup diced tomatoes and green chiles

¼ cup sour cream

2 teaspoons lemon juice

2 green onions, chopped

1 garlic glove, minced

1 teaspoon salt

¼ teaspoon pepper

¼ cup mayonnaise

¼ cup Cajun-style mustard

6 French rolls, split

2 pounds deli-sliced ham

12 Monterey Jack cheese slices

Shredded lettuce

2 medium-size tomatoes, sliced

SCOOP avocado pulp into bowl; mash with a fork or potato masher just until chunky. Stir in diced tomatoes and green chiles and next 6 ingredients. Set guacamole aside.

SPREAD mayonnaise and mustard evenly over cut sides of rolls; layer each half evenly with ham and cheese. Place on a baking sheet.

BROIL 2 inches from heat 1 minute or until cheese melts.

TOP evenly with lettuce, tomato slices, and guacamole. KAREN SHELBY

FLIPPIN, ARKANSAS

NOTE: 1 cup prepared guacamole can be substituted for avocado mixture.

Copyright Southern Progress Corporation Jul 2004
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