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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings


  • 6 English muffins, split
  • 3 tablespoons butter, melted
  • 1 teaspoon garlic powder
  • 1/2 cup Thousand Island salad dressing
  • 12 Jones Dairy Farm Dry-Aged 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

Nutritional Facts

2 each: 313 calories, 19g fat (7g saturated fat), 67mg cholesterol, 976mg sodium, 17g carbohydrate (4g sugars, 1g fiber), 16g protein.


  1. 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.
  2. Combine butter and garlic powder; brush over muffin halves. Spread with salad dressing. Layer with bacon, pastrami, ham, horseradish and cheese; sprinkle with dill.
  3. Broil 4-6 in. from the heat for 3-4 minutes or until cheese is melted. Serve with pickles if desired. Yield: 6 servings.
Originally published as Hearty Open-Faced Sandwiches in Simple & Delicious May/June 2008, p49

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