Skip to main content
Epicurious
Cookbooks

Italian Open-Face Sandwiches

Recipe information

  • Yield

    4 servings

Ingredients

Omit

2 tablespoons of the butter (you’ll still need 2 tablespoons)

Swap

4 large, 3/4-inch-thick hand-cut slices from a loaf of semolina bread for the sandwich bread
1/2 pound prosciutto di Parma for the baked ham
3/4 pound Fontina cheese, thinly sliced, for the Gruyère
12 fresh basil leaves for the tarragon

Add

1 can artichoke hearts, drained and thinly sliced

Preparation

  1. Prepare just as for the master recipe, #252, preheating the pan and making the white sauce. Lightly toast the bread under a hot broiler. Spread the toasted bread with the white sauce. Top the bread with layers of prosciutto, sliced artichokes, and Fontina. Melt the cheese under the broiler and serve. Swap the basil for the chopped tarragon in the salad and serve alongside the open-face sandwiches.

Rachael Ray 365: No Repeats
TagsSandwichItalianEuropeanMainDinnerLunchCookbooks
Read More
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
The Most-Saved Recipes in the Epicurious App This Week
Like coconut lentil soup and chicken stroganoff.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.