Open-Faced Sandwiches

Name: Open-Faced Sandwiches
Ingredients: Country ham mousse topped with baked, melting, week-old goat cheese; Sliced artichokes steamed in olive oil with spring garlic, then chopped up with salted anchovies; Crabmeat tossed in rémoulade sauce, put on hot brioche, and served with deep-fried onion rings; Smoked trout with curried mint rémoulade or lemon and fig relish; Lobster meat with shredded limestone lettuce and Russian dressing; Sichuan spiced duck with lemon and fig relish; Roast chicken with watercress and walnut oil salad; Sliced roast beef with Russian dressing (the real one with caviar as on); Sliced roast beef with hot onion rings and smoked chili-garlic mayonnaise; Grilled prawns chopped up with roasted Walla Walla sweet onion and garlic mayonnaise

Preparation info

Difficulty
Complex

Appears in

Jeremiah Tower Cooks

By Jeremiah Tower

Published 2002

About

Method

Almost anything tastes wonderful when put on grilled rustic bread or brioche:

Sliced artichokes steamed in olive oil with spring