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Main dishes

Knife-and-Fork Open-Face Sandwiches

Knife-and-Fork Open-Face Sandwiches recipe
photo by:kraft
Its a little more expensive to make subs at home but boy do they ever taste good!!!!!!!
posted by
on 4/19/2005
10 min
10 min
4 servings
Magazine Acquisition

what you need

Take 1 toasted split 8-inch French bread piece and 1/4 cup MIRACLE WHIP Dressing and mix & match your recipe from these options...

filling options KRAFT Cheese Slice choices topping possibilities
1 pkg. (7 oz.) OSCAR MAYER Deli Fresh Slow Roasted Roast Beef Slim Cut Mozzarella 2 cups chopped romaine lettuce mixed with 2 Tbsp. KRAFT Greek Vinaigrette Dressing, 8 thin red onion slices
1 pkg. (9 oz.) OSCAR MAYER Deli Fresh Smoked Ham Big Slice Mild Cheddar 1 cucumber, sliced; 1/4 cup KRAFT Cucumber Ranch Dressing
1 pkg. (9 oz.) OSCAR MAYER Deli Fresh Smoked Turkey Breast Big Slice Aged Swiss 2 cups shredded lettuce, 1 cup chopped tomatoes, 2 Tbsp. OSCAR MAYER Real Bacon Bits
3/4 lb. cooked cleaned small shrimp Big Slice Mild Cheddar 1/4 cup chopped fresh cilantro; 1 lime, cut into 4 wedges
3 tomatoes, each cut into 4 slices Slim Cut Mozzarella 1 Tbsp. pesto

Then follow our 3 simple steps:

HEAT broiler. Spread bread with MIRACLE WHIP; place on baking sheet.

TOP with filling and 4 KRAFT Cheese Slices. Broil until hot and bubbly.

ADD toppings. Cut in half to serve.

Kraft Kitchens Tips

Serving Suggestion
Enjoy this hearty sandwich with a serving of oven-baked sweet potato wedges and a mixed green salad tossed with your favorite KRAFT Dressing.
How to Make Cucumber Ribbons
Cut an English cucumber in half crosswise. Use vegetable peeler to make ribbons by running it lengthwise.
Substitute 2 split sandwich buns for the French bread pieces.
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