In partnership withPace®

3 Open-Faced Sandwiches That Invite You to Pile on the Toppings

published Jul 24, 2020
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Credit: Photo: Ghazalle Badiozamani; Food Styling: Brett Regot

There’s never a wrong time of a day to eat a sandwich. Sure, it might be considered lunch fare, but we’ll never refuse digging into one for an easy, utensil-free dinner or a hearty breakfast. That means we declare that there are no rules: Make and enjoy sandwiches for any meal you like.

The same applies to these open-faced sandwiches. Their flexibility is anchored by either Pace® Chunky Salsa or Pace® Picante Sauce, two flavor-packed jars that do the hard work for you. With juicy tomatoes, hand-picked jalapeño peppers, and chunks of savory onions, they’re the secret to an easy meal without any fuss.

These quick recipe equations call for just 5 ingredients — including Pace® Chunky Salsa or Pace® Picante Sauce — plus a garnish and serve 4 people. Whether you enjoy them for breakfast, lunch, or dinner, you can’t go wrong.

Open-Faced Sandwich #1: Chicken Taco Melt

We’ll never turn down a cheese pull. With a combination of saucy shredded chicken and lots of shredded Monterey jack cheese, this open-faced sandwich promises plenty of them.

The equation: 4 (1-inch thick) slices sourdough or other crusty bread + 1/2 medium red onion + 2 cups shredded chicken + 1 cup Pace® Picante Sauce + 1 cup shredded Monterey jack cheese

Line a rimmed baking sheet with aluminum foil and arrange 4 (1-inch thick) slices sourdough or other crusty bread on top. Position an oven rack 6 inches from the broiling element and heat the broiler to HIGH. Thinly slice 1/2 medium red onion and place in a medium bowl. Add 2 cups shredded chicken and 1 cup Pace® Picante Sauce; toss to combine. Brush both sides of the bread with olive oil. Broil until the bread is golden-brown, 1 to 2 minutes. Remove from the oven. Flip the slices over, divide the chicken mixture between the slices, then divide 1 cup shredded Monterey jack cheese between the slices. Return to the oven and broil until the cheese is melted and browned in spots, 1 to 3 minutes more. Garnish with chopped fresh cilantro, if desired, and serve.

Open-Faced Sandwich #2: Salsa Scrambled Egg Sandwich

When you fold salsa into scrambled eggs, pile it on refried bean-slathered English muffins, and top the whole thing off with diced avocado, you have the very best Tex-Mex take on the classic egg sandwich.

The equation: 1 (15 to 16-ounce) can refried beans + 8 large eggs + 1 avocado + 4 English muffins + 1/2 cup Pace® Chunky Salsa

Heat 1 (15 to 16-ounce) can refried beans with a splash of water to thin them out a bit so that they’re creamy and spreadable in a small saucepan over medium-low heat. Stir occasionally until warm, then reduce the heat to low. Crack 8 large eggs into a medium bowl. Season with kosher salt and freshly ground black pepper. Whisk vigorously until completely mixed and frothy. Dice 1 avocado. Split and toast 4 English muffins. Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add the eggs and stir occasionally with a spatula until curds have formed and the eggs are cooked through, 3 to 5 minutes. Remove from heat, pour in 1/2 cup Pace® Chunky Salsa, and fold to just combine. Spread each toasted English muffin half with the warmed refried beans. Top with salsa scrambled eggs and diced avocado. Garnish with thinly sliced scallions, if desired, and serve.

Open-Faced Sandwich #3: Veggie Sweet Potato Toast

If you think sweet potato toast is a passing trend, let this recipe convince you otherwise. Here, thick roasted slices of the tuber get loaded with a saucy mix of mushrooms and peppers, plus salty cheese for good measure.

The equation: 1 large sweet potato (about 12 ounces) + 8 ounces cremini mushrooms + 1 medium red bell pepper + 1 cup Pace® Picante Sauce + 1 ounce queso fresco

Heat oven to 425ºF and place a wire cooling rack* inside a large rimmed baking sheet. Trim ends from 1 large sweet potato (about 12 ounces) and cut lengthwise into 1/4-inch pieces. Brush both sides of each piece with olive oil and season with kosher salt and freshly ground black pepper, and arrange in a single layer on the wire rack. Roast until tender, about 25 minutes. Meanwhile, quarter 8 ounces cremini mushrooms and dice 1 medium red bell pepper. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Add the bell pepper, season the vegetables with salt and pepper, and continue to cook until both are tender, 5 to 10 minutes more. Stir in 1 cup Pace® Picante Sauce and simmer until thickened, about 5 minutes. Divide mushroom mixture among sweet potato toasts. Crumble 1 ounce queso fresco over toasts. Garnish with chopped fresh cilantro and additional salsa, if desired, and serve.

*The wire cooling rack helps the sweet potatoes brown and crisp on all sides but you can roast them directly on the baking sheet if you don’t have one.