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Hearty Open-Faced Sandwiches Recipe

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With 3 types of meat and two bold sauces, these sandwiches pack a flavorful punch. And since there's no chopping-only stacking-they come together in a snap.—Beverly McClure of Ames, Iowa

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Hearty Open-Faced Sandwiches Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

20 5 25

Ingredients

6 English muffins, split
3 tablespoons butter, melted
1 teaspoon garlic powder
1/2 cup Thousand Island salad dressing
12 bacon strips, halved and cooked
12 ounces thinly sliced deli pastrami
6 ounces thinly sliced deli ham
1/2 cup horseradish sauce
6 slices Swiss cheese, halved
1/4 to 1/2 teaspoon dill weed
Dill pickle slices, optional

Directions

Arrange muffin halves, cut side up, on a baking sheet. Broil 4-6 in. from the heat for 2-3 minutes or until golden brown.
Combine butter and garlic powder; brush over muffin halves. Spread with salad dressing. Layer with bacon, pastrami, ham, horseradish and cheese; sprinkle with dill.
Broil 4-6 in. from the heat for 3-4 minutes or until cheese is melted. Serve with pickles if desired. Yield: 6 servings.

Nutritional Facts 2 English muffin halves (calculated without pickles) equals 313 calories, 19 g fat (7 g saturated fat), 67 mg cholesterol, 976 mg sodium, 17 g carbohydrate, 1 g fiber, 16 g protein.

Originally published as Hearty Open-Faced Sandwiches in Simple & Delicious May/June 2008, p49

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