Tag Archives: open face

Open Faced Bacon Melts

This makes a great brunch or lunch. The flavors mingle very nicely and the sharp flavor from the swiss cheese adds a nice flair to this sandwich.

Open Faced Bacon Melts
Open Faced Bacon Melts

1 serving
330 calories per serving

1 light English Muffin (100 calories)
Mustard
2 thin slices Canadian Bacon
1 slice tomato
2 basil leaves
2 slices light Swiss cheese (80 cals per slice)
8 spritzes ICBINB Spray

Spray muffin with ICBINB Spray and then spread with a little mustard. Add bacon, basil and tomato and then place on a pan in your toaster oven and heat through. Finally top with cheese and heat until it is melted.

Open Faced Warm Mozz Sandwiches

Cheesy, quick and easy – and very different with some alfalfa sprouts thrown on for good measure !

Open Faced Warm Mozz Sandwiches
Open Faced Warm Mozz Sandwiches

4 servings
185 calories per serving

4 slices 45 calorie whole wheat bread, toasted
4 oz. cream cheese, room temperature
1 medium tomato, sliced
5 oz. alfalfa sprouts
1 c shredded mozzarella cheese

Preheat oven to 350 degrees. Spread toast with cream cheese and then layer on tomato and sprouts. Top with mozz and bake 8 minutes or until cheese is melted.

Open Face Eggplant Melts

These are INCREDIBLY good – each piece in and of itself is good, and all put together, it makes an awesome appetizer, lunch or snack ! The balsamic dressing on the eggplant and zucchini make this very special and I recommend you don’t skip that step.

Open Face Eggplant Melt
Open Face Eggplant Melt

4 servings
260 calories per serving

1/2 lb. eggplant cut into 8 slices
1 medium zucchini sliced lengthwise into 8 long slices
1/3 c low fat balsamic vinegar dressing
4 ¾ inch thick slices of Italian bread
3 T low fat mayo
½ t basil flakes
Pepper to taste
1 tomato cut into 8 slices
3 slices part skim ricotta each cut into 4 strips
Pam

Spray a cookie sheet with Pam and preheat broiler. Place eggplant and zucchini slices on sheet and brush with half of the dressing then broil 5 minutes, turn, brush with the rest of the dressing, and broil another 5-7 minutes. Place bread slices on a cookie sheet and broil 1-2 minutes to lightly toast. Combine mayo, basil and pepper and spread on bread. Top each piece of bread with 2 eggplant slices, 2 zucchini slices, 2 tomato slices and 3 strips of cheese and broil 1-2 minutes. If the bread you use is not large enough to support 2 pieces of eggplant, zucchini and tomato, cut it down to 1 and lay the cheese across lengthwise rather than crosswise.

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