19 Delicious Open Faced Sandwich Recipes Creative

Delightful, versatile, and endlessly customizable, open-faced sandwiches are the unsung heroes of quick and satisfying meals. Whether you’re craving something light and fresh or hearty and comforting, these 19 creative recipes promise to transform your lunch or dinner into a canvas of flavors. Perfect for home cooks looking to mix things up, each sandwich is a masterpiece waiting to be assembled. Let’s dive into these delicious ideas that are sure to inspire your next meal!

Avocado and Egg Open Faced Sandwich

Elevate your breakfast game with this Avocado and Egg Open Faced Sandwich—**creamy**, **crunchy**, and **packed with protein** to kickstart your day.

Ingredients

• 2 slices whole grain bread
• 1 ripe avocado
• 2 large eggs
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. Toast 2 slices of whole grain bread until golden and crisp, about 3 minutes in a toaster.
2. Cut 1 ripe avocado in half, remove the pit, and scoop the flesh into a bowl. Mash with a fork until slightly chunky.
3. Heat 1 tbsp olive oil in a non-stick skillet over medium heat, about 1 minute.
4. Crack 2 large eggs into the skillet, cooking for 2 minutes until the whites are set but the yolks are still runny. For firmer yolks, cook an additional 1 minute.
5. Spread the mashed avocado evenly on the toasted bread slices.
6. Carefully place a cooked egg on top of each avocado-covered bread slice.
7. Sprinkle 1/4 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes over the eggs.

Buttery avocado meets the rich, runny yolk in every bite, creating a symphony of textures. Serve with a side of fresh fruit or a drizzle of hot sauce for an extra kick.

Tomato and Mozzarella Open Faced Sandwich

Kickstart your morning with this no-fuss, flavor-packed Tomato and Mozzarella Open Faced Sandwich. It’s fresh, it’s cheesy, and it’s ready in minutes.

Ingredients

• 2 slices sourdough bread
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1/2 cup fresh basil leaves
• 1 large tomato, sliced
• 4 oz fresh mozzarella, sliced
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F.
2. Place the sourdough slices on a baking sheet. Drizzle with olive oil and toast in the oven for 5 minutes, or until golden.
3. Rub the toasted bread with minced garlic for a flavor boost.
4. Layer basil leaves, tomato slices, and mozzarella on each bread slice.
5. Season with salt and black pepper.
6. Broil for 2-3 minutes, or until the mozzarella is bubbly and slightly browned.

Just imagine the crispy bread, the melted mozzarella, and the juicy tomato all coming together in one bite. Serve it with a drizzle of balsamic glaze for an extra tangy twist.

Smoked Salmon and Cream Cheese Open Faced Sandwich

Just when you thought breakfast couldn’t get any better, here comes a game-changer. Layer up with this smoky, creamy delight that’s as easy to make as it is to devour.

Ingredients

• 2 slices sourdough bread
• 4 oz smoked salmon
• 1/2 cup cream cheese
• 1 tbsp capers
• 1/4 red onion, thinly sliced
• 1 tbsp fresh dill, chopped
• 1 tbsp olive oil
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 350°F.
2. Brush both sides of the sourdough bread slices with olive oil.
3. Place the bread on a baking sheet and toast in the oven for 5 minutes, or until golden and crispy.
4. Spread a generous layer of cream cheese on each toasted bread slice.
5. Top with smoked salmon, ensuring even coverage.
6. Scatter capers and red onion slices over the salmon.
7. Sprinkle fresh dill and black pepper on top for that extra flavor kick.
8. Serve immediately for the best texture and taste.

Melt-in-your-mouth salmon meets the crispiness of perfectly toasted sourdough, while the cream cheese adds a smooth contrast. Try adding a squeeze of lemon for a zesty twist or serve with a side of arugula for a peppery bite.

Roast Beef and Horseradish Open Faced Sandwich

Feast your eyes on this no-fuss, flavor-packed open-faced sandwich that’s about to level up your lunch game. Thinly sliced roast beef meets a spicy horseradish spread, all piled high on toasted bread—simple, savory, and seriously satisfying.

Ingredients

• 2 slices sourdough bread
• 1/2 cup prepared horseradish
• 1/4 cup mayonnaise
• 1/2 lb thinly sliced roast beef
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup arugula

Instructions

1. Preheat your oven to 350°F.
2. In a small bowl, mix 1/2 cup prepared horseradish with 1/4 cup mayonnaise until smooth. Tip: For extra heat, add an additional tablespoon of horseradish.
3. Brush 2 slices of sourdough bread with 1 tbsp olive oil and place on a baking sheet. Toast in the oven for 5 minutes, or until edges are golden.
4. Spread the horseradish mixture evenly on the toasted bread slices.
5. Layer 1/2 lb thinly sliced roast beef over the horseradish spread. Tip: Let the roast beef sit at room temperature for 10 minutes before assembling for the best texture.
6. Sprinkle 1/2 tsp salt and 1/4 tsp black pepper over the roast beef.
7. Top each sandwich with 1/4 cup arugula. Tip: Lightly toss the arugula in a bit of olive oil for extra shine and flavor.
8. Serve immediately. Crunchy bread, tender beef, and that kick of horseradish make every bite a bold flavor explosion. Try pairing with a crisp pickle or a side of sweet potato fries for the ultimate meal.

Turkey and Cranberry Open Faced Sandwich

Bold flavors meet in this Turkey and Cranberry Open Faced Sandwich—a holiday leftover hero that’s easy, elegant, and endlessly customizable.

Ingredients

• 2 slices sourdough bread
• 1/2 cup leftover turkey, shredded
• 1/4 cup cranberry sauce
• 2 tbsp mayonnaise
• 1/4 cup arugula
• 1/4 tsp black pepper
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F.
2. Place the sourdough bread slices on a baking sheet and toast in the oven for 5 minutes, or until lightly golden.
3. Spread 1 tbsp of mayonnaise evenly on each toasted bread slice.
4. Layer the shredded turkey evenly over the mayonnaise on both slices.
5. Dollop the cranberry sauce over the turkey, spreading gently to cover.
6. Sprinkle the arugula on top of the cranberry sauce.
7. Season with black pepper and salt to taste.
8. Return the sandwiches to the oven and bake for an additional 3 minutes, just until everything is warmed through.

Yield a sandwich with a perfect crunch from the toast, creamy mayo, juicy turkey, and sweet-tart cranberry. Try serving it with a side of crispy sweet potato fries for a delightful contrast.

Grilled Vegetable and Hummus Open Faced Sandwich

Craving a lunch that’s both Instagram-worthy and ridiculously easy? This grilled veggie and hummus sandwich stacks flavor like your feed stacks likes.

Ingredients

• 1 cup hummus
• 2 slices sourdough bread
• 1 tbsp olive oil
• 1/2 cup sliced zucchini
• 1/2 cup sliced bell peppers
• 1/4 cup sliced red onion
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your grill to medium-high, about 400°F.
2. Brush both sides of the sourdough slices lightly with olive oil.
3. Grill the bread for 2 minutes per side, or until crisp grill marks appear. Tip: Don’t walk away—sourdough toasts fast!
4. Toss zucchini, bell peppers, and red onion with the remaining olive oil, salt, and black pepper.
5. Grill the vegetables for 3-4 minutes per side, until tender and charred. Tip: Use a grill basket for small veggies to prevent them from falling through.
6. Spread a generous layer of hummus on each toast.
7. Top with the grilled vegetables. Tip: Layer them artistically for that extra pop of color.

Get ready for a crunch in every bite, with the creamy hummus balancing the smoky veggies. Serve it with a side of sweet potato fries for the ultimate midday feast.

Chicken Salad Open Faced Sandwich

Zesty, fresh, and downright delicious—this Chicken Salad Open Faced Sandwich is your next lunch obsession. Layer it, love it, devour it.

Ingredients

• 2 cups cooked chicken, shredded
• 1/2 cup mayonnaise
• 1 tbsp lemon juice
• 1/4 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 slices sourdough bread, toasted
• 1 cup arugula
• 1/2 avocado, sliced

Instructions

1. In a large bowl, combine 2 cups cooked chicken, shredded, 1/2 cup mayonnaise, and 1 tbsp lemon juice. Mix until evenly coated.
2. Add 1/4 cup celery, finely chopped, 1/4 cup red onion, finely chopped, 1/2 tsp salt, and 1/4 tsp black pepper to the bowl. Stir to incorporate all ingredients.
3. Toast 4 slices sourdough bread until golden brown, about 3 minutes in a toaster or under a broiler set to high.
4. Layer 1 cup arugula evenly over the toasted sourdough slices.
5. Divide the chicken salad mixture among the slices, spreading it over the arugula.
6. Top each sandwich with 1/2 avocado, sliced, arranging the slices neatly over the chicken salad.

Yield to the creamy texture of the avocado against the crunch of the toast. The lemon juice brightens the rich mayo, making each bite a perfect balance. Try serving it with a side of sweet potato fries for a satisfying contrast.

Tuna Melt Open Faced Sandwich

Unleash the ultimate comfort food with this Tuna Melt Open Faced Sandwich—crispy, cheesy, and packed with flavor in every bite.

Ingredients

• 1 can (5 oz) tuna in water, drained
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1/2 cup shredded cheddar cheese
• 2 slices sourdough bread
• 1 tbsp unsalted butter, softened
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mix the drained tuna, mayonnaise, Dijon mustard, black pepper, and garlic powder until well combined.
3. Spread the softened butter evenly on one side of each sourdough bread slice.
4. Place the bread slices, buttered side down, on the prepared baking sheet.
5. Divide the tuna mixture evenly between the two bread slices, spreading it to the edges.
6. Sprinkle the shredded cheddar cheese evenly over the tuna mixture on each slice.
7. Bake in the preheated oven for 10-12 minutes, or until the cheese is bubbly and slightly golden.
8. For an extra crispy finish, broil for the last 1-2 minutes, watching closely to prevent burning.
9. Remove from the oven and let cool for 1 minute before serving.

The sandwich boasts a perfect crunch from the toasted sourdough, melty cheese, and a creamy, tangy tuna mix. Serve it with a side of pickles or a simple green salad for a complete meal.

Egg Salad Open Faced Sandwich

Kickstart your lunch with this creamy, crunchy Egg Salad Open Faced Sandwich. It’s a no-fuss, flavor-packed meal that’s as easy to make as it is delicious.

Ingredients

• 4 large eggs
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1/4 cup finely chopped celery
• 1 tbsp finely chopped chives
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 slices whole grain bread
• 1 tbsp unsalted butter, softened
• 1/2 cup arugula

Instructions

1. Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat.
2. Once boiling, cover the saucepan and remove from heat. Let eggs sit for 12 minutes.
3. Transfer eggs to a bowl of ice water for 5 minutes to cool. Peel and chop the eggs.
4. In a medium bowl, combine chopped eggs, mayonnaise, Dijon mustard, celery, chives, salt, and pepper. Mix gently until well combined.
5. Toast the whole grain bread until golden and crisp. Spread butter evenly on each slice.
6. Top each buttered toast with a generous amount of the egg salad mixture.
7. Garnish with arugula before serving.

Delight in the contrast of the creamy egg salad against the crisp toast, with a peppery bite from the arugula. Serve it with a side of pickles or a light soup for a complete meal.

Cucumber and Dill Open Faced Sandwich

Unlock the secret to a refreshing, no-fuss lunch with this crisp cucumber and dill open-faced sandwich. Perfect for those scorching summer days when you crave something light yet satisfying.

Ingredients

• 2 slices whole grain bread
• 1/2 cup cream cheese, softened
• 1 tbsp fresh dill, chopped
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 medium cucumber, thinly sliced
• 1 tbsp olive oil

Instructions

1. Toast the whole grain bread slices until golden and crisp, about 3 minutes in a toaster set to medium.
2. In a small bowl, mix the softened cream cheese with chopped dill, garlic powder, salt, and black pepper until well combined.
3. Spread the cream cheese mixture evenly over the toasted bread slices.
4. Arrange the thinly sliced cucumbers on top of the cream cheese layer, overlapping slightly for full coverage.
5. Drizzle olive oil lightly over the cucumbers for a glossy finish and extra flavor.

Enjoy the crunch of fresh cucumbers against the creamy, herbed spread on a sturdy whole grain base. Elevate your sandwich game by adding a sprinkle of chili flakes or serving it alongside a chilled gazpacho for a complete meal.

Peanut Butter and Banana Open Faced Sandwich

Unleash your mornings with this no-fuss, creamy crunch combo that’s as easy as it is addictive. Slather, stack, and savor in under 5 minutes—breakfast just got a major upgrade.

Ingredients

• 2 slices whole wheat bread
• 2 tbsp creamy peanut butter
• 1 medium banana, sliced
• 1 tsp honey
• 1/4 tsp cinnamon

Instructions

1. Toast 2 slices of whole wheat bread until golden and crisp, about 2 minutes in a toaster set to medium.
2. Spread 1 tbsp of creamy peanut butter evenly on each slice of toasted bread.
3. Arrange banana slices in a single layer over the peanut butter on each slice.
4. Drizzle 1/2 tsp of honey over each sandwich, then sprinkle with 1/8 tsp of cinnamon per slice.
5. For an extra crunch, lightly toast the assembled sandwiches under a broiler set to low for 1 minute, watching closely to prevent burning.

Zesty yet sweet, this sandwich pairs the smooth richness of peanut butter with the fresh, soft bite of banana. Try it with a drizzle of melted dark chocolate for a decadent twist or alongside a cold glass of almond milk for the ultimate comfort breakfast.

Brie and Apple Open Faced Sandwich

Absolutely no one does cozy yet chic like this Brie and Apple Open Faced Sandwich. Layer sweet, crisp apples with creamy brie on crusty bread for a snack that’s equal parts elegant and easy.

Ingredients

• 2 slices sourdough bread
• 4 oz Brie cheese, sliced
• 1/2 medium apple, thinly sliced
• 1 tbsp honey
• 1 tbsp butter, softened
• 1/4 tsp cinnamon

Instructions

1. Preheat your oven to 350°F to toast the bread to perfection.
2. Butter one side of each sourdough slice with 1 tbsp butter for a golden, crispy base.
3. Place the bread butter-side down on a baking sheet and bake for 5 minutes until lightly toasted.
4. Layer 4 oz of Brie cheese evenly over the toasted bread, ensuring full coverage for maximum melt.
5. Arrange 1/2 medium apple, thinly sliced, on top of the Brie for a sweet crunch.
6. Drizzle 1 tbsp honey over the apples and sprinkle with 1/4 tsp cinnamon for a warm spice note.
7. Return the baking sheet to the oven and bake for another 5 minutes, or until the Brie is just melted.

Crunchy, creamy, and subtly sweet, this sandwich is a textural dream. Serve it warm with a side of arugula for a peppery contrast or enjoy it as is for a quick, satisfying bite.

Pesto Chicken Open Faced Sandwich

Just when you thought chicken sandwiches couldn’t get any better, here comes the Pesto Chicken Open Faced Sandwich. **Layer** juicy chicken, creamy pesto, and crispy bread for a bite that’s **unmatched**.

Ingredients

• 2 cups shredded cooked chicken
• 1/2 cup basil pesto
• 4 slices sourdough bread
• 1 tbsp olive oil
• 1/2 cup shredded mozzarella cheese
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F.
2. Brush each slice of sourdough bread with olive oil on both sides.
3. Place the bread slices on a baking sheet and toast in the oven for 5 minutes, or until lightly golden. **Tip:** Keep an eye on the bread to prevent over-toasting.
4. Spread 2 tbsp of basil pesto evenly on each toasted bread slice.
5. Top each slice with 1/2 cup of shredded chicken, spreading it out to cover the pesto.
6. Sprinkle 2 tbsp of mozzarella cheese over the chicken on each slice.
7. Season with a pinch of salt and black pepper.
8. Return the baking sheet to the oven and bake for 10 minutes, or until the cheese is melted and bubbly. **Tip:** For extra crispiness, broil for the last 2 minutes.
9. Remove from the oven and let cool for 2 minutes before serving. **Tip:** Garnish with fresh basil leaves for a pop of color and flavor.

Zesty, cheesy, and packed with flavor, this sandwich is a **game-changer**. Serve it with a side of sweet potato fries or a crisp salad for the ultimate meal.

Ham and Swiss Open Faced Sandwich

Let’s dive into a no-fuss, flavor-packed Ham and Swiss Open Faced Sandwich that’s as easy to make as it is delicious. Perfect for a quick lunch or a lazy dinner, this sandwich is all about simplicity and taste.

Ingredients

• 2 slices sourdough bread
• 4 oz sliced ham
• 2 slices Swiss cheese
• 1 tbsp Dijon mustard
• 1 tbsp butter, softened
• 1/4 cup arugula

Instructions

1. Preheat your oven to 375°F to get it ready for toasting.
2. Spread 1 tbsp of softened butter evenly on one side of each sourdough bread slice.
3. Place the bread slices, buttered side down, on a baking sheet.
4. Spread 1 tbsp of Dijon mustard on the top side of each bread slice.
5. Layer 2 oz of sliced ham and 1 slice of Swiss cheese on each bread slice.
6. Bake in the preheated oven for 5-7 minutes, or until the cheese is melted and bubbly.
7. Remove from the oven and top each sandwich with 1/8 cup of arugula.
8. Serve immediately while warm and crispy.

Enjoy the crispy texture of the sourdough against the creamy Swiss and the peppery bite of arugula. For an extra kick, drizzle with a bit of honey before serving.

BLT Open Faced Sandwich

You’ve been sleeping on the BLT, but this open-faced twist? **Game-changer.** Crispy, creamy, and downright addictive—it’s lunch, upgraded.

Ingredients

• 2 slices sourdough bread
• 4 strips bacon
• 1 tbsp mayonnaise
• 1 cup arugula
• 1 medium tomato, sliced
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Arrange bacon strips on the prepared baking sheet. Bake for 15-20 minutes until crispy. Transfer to a paper towel-lined plate to drain.
3. Toast sourdough slices in a toaster or on a grill pan for 2 minutes per side until golden.
4. Spread 1/2 tbsp mayonnaise on each toasted sourdough slice.
5. Layer arugula evenly over the mayonnaise on both slices.
6. Top with tomato slices, then season with salt and black pepper.
7. Break bacon strips in half and arrange on top of the tomatoes.

Now, that crunch? **Perfect.** The arugula adds a peppery bite, while the mayo brings it all together. Serve with a fork and knife, or go rogue and eat it with your hands—no judgment here.

Caprese Open Faced Sandwich

Absolutely no one does fresh like this Caprese Open Faced Sandwich. Stack it high, keep it simple, and let those flavors shine.

Ingredients

• 2 slices sourdough bread
• 1 tbsp olive oil
• 1/2 cup fresh basil leaves
• 1 large tomato, sliced
• 8 oz fresh mozzarella, sliced
• 1 tbsp balsamic glaze
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F.
2. Brush both sides of the sourdough bread slices with olive oil.
3. Place the bread on a baking sheet and toast in the oven for 5 minutes, or until golden.
4. Layer the basil leaves evenly on the toasted bread.
5. Add the tomato slices on top of the basil, covering the bread completely.
6. Place the mozzarella slices over the tomatoes.
7. Drizzle the balsamic glaze over the mozzarella.
8. Sprinkle salt and black pepper evenly over the top.
9. Broil in the oven for 3 minutes, or until the cheese is bubbly and slightly browned.

Juicy tomatoes, creamy mozzarella, and that tangy balsamic make every bite a dream. Serve it with a fork and knife or go hands-on for that authentic, messy goodness.

Reuben Open Faced Sandwich

Forget everything you know about sandwiches—this Reuben open-faced version is a game-changer. Layer bold flavors and get ready for a no-fuss, fork-and-knife kind of meal.

Ingredients

• 2 slices rye bread
• 1 tbsp butter, softened
• 1/2 cup sauerkraut, drained
• 4 oz corned beef, thinly sliced
• 2 slices Swiss cheese
• 1/4 cup Thousand Island dressing

Instructions

1. Preheat your oven to 350°F to get it ready for toasting.
2. Spread 1 tbsp butter evenly on one side of each rye bread slice for a golden finish.
3. Place the bread, buttered side down, on a baking sheet and toast in the oven for 5 minutes until slightly crisp.
4. Remove the bread from the oven and flip each slice to prepare for topping.
5. Layer 2 oz corned beef on each slice of bread, ensuring even coverage.
6. Top the corned beef with 1/4 cup sauerkraut per slice, spreading it out to the edges.
7. Drizzle 2 tbsp Thousand Island dressing over each sandwich, using the back of a spoon to spread it lightly.
8. Place 1 slice of Swiss cheese on top of each sandwich, covering the other ingredients completely.
9. Return the sandwiches to the oven and bake for 10 minutes, or until the cheese is bubbly and slightly browned.

Bite into the perfect mix of crunchy, creamy, and tangy with every forkful. Serve it with a side of pickles for an extra crunch or a light salad to balance the richness.

Greek Salad Open Faced Sandwich

Savor the crunch of fresh veggies and the tang of feta in this Greek Salad Open Faced Sandwich—a no-fuss, flavor-packed meal that’s as easy to make as it is delicious.

Ingredients

• 2 slices sourdough bread
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and halved
• 1/2 cup feta cheese, crumbled
• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F and toast the sourdough bread slices for 5 minutes until lightly golden.
2. In a medium bowl, combine cherry tomatoes, cucumber, red onion, and Kalamata olives.
3. Whisk together extra virgin olive oil, red wine vinegar, dried oregano, salt, and pepper in a small bowl to create the dressing.
4. Pour the dressing over the vegetable mixture and toss gently to coat evenly.
5. Divide the vegetable mixture evenly over the toasted sourdough slices.
6. Sprinkle crumbled feta cheese on top of each slice.
7. Broil the sandwiches in the oven for 2-3 minutes until the feta is slightly melted.

Kick it up a notch by adding a drizzle of honey for a sweet contrast, or serve with a side of tzatziki for dipping. The crisp vegetables against the creamy feta and crunchy bread create a symphony of textures in every bite.

Pulled Pork Open Faced Sandwich

Just when you thought sandwiches couldn’t get any better, here comes the Pulled Pork Open Faced Sandwich to prove you wrong. Tender, smoky, and piled high on toasted bread—this is comfort food at its finest.

Ingredients

• 3 lbs pork shoulder
• 1 tbsp olive oil
• 1 cup barbecue sauce
• 1/2 cup chicken broth
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 4 slices sourdough bread
• 1 tbsp butter
• 1/2 cup coleslaw

Instructions

1. Preheat your oven to 300°F.
2. Heat olive oil in a large oven-safe pot over medium-high heat.
3. Season pork shoulder with brown sugar, smoked paprika, garlic powder, and onion powder.
4. Sear the pork in the pot until all sides are browned, about 3 minutes per side.
5. Pour chicken broth and barbecue sauce over the pork, ensuring it’s well-coated.
6. Cover the pot and transfer it to the oven. Cook for 4 hours, or until the pork shreds easily with a fork.
7. Remove the pork from the pot and shred it using two forks. Tip: Reserve the cooking liquid to mix back into the pork for extra moisture.
8. Toast the sourdough bread slices with butter in a skillet over medium heat until golden brown, about 2 minutes per side.
9. Top each bread slice with a generous amount of pulled pork and a spoonful of coleslaw. Tip: For a spicy kick, add a dash of hot sauce to the coleslaw.

Every bite of this sandwich is a mix of smoky, sweet, and crunchy textures. Serve it with extra barbecue sauce on the side for dipping, or try it with pickled jalapeños for an extra zing.

Conclusion

Delightful doesn’t even begin to cover it! This roundup of 19 open-faced sandwich recipes is a treasure trove of creativity and flavor, perfect for home cooks looking to spice up their meal routine. We invite you to dive into these delicious ideas, find your favorites, and share your culinary adventures with us in the comments. Loved what you saw? Don’t forget to pin this article on Pinterest for your next kitchen inspiration!

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