Sandwich and Wraps

Open-Faced Sandwiches

Open-Face Egg and Griddled Ham Breakfast Sandwiches

F&W’s Justin Chapple poaches a dozen eggs at once in a muffin pan in the oven, making his cute and tasty breakfast sliders extraordinarily easy to prepare for entertaining.   

Smoked Salmon Smørrebrød

This gorgeous open-face rye sandwich from chef Claus Meyer of the Great Northern Food Hall in Grand Central Station makes for the perfect light lunch or, when cut into smaller squares, an impressive hors d’oeuvre.

Open-Faced Roasted Pepper and Hummus Sandwiches

This classic pepper and hummus sandwich is a great midday snack.

Open-Faced Roasted Eggplant Parmesan Sandwiches

Forgoing a heavy breading means you can really taste every component of this eggplant Parmesan sandwich–crusty garlic bread, fresh tomato sauce, ooey-gooey cheese and, most importantly, layers of thinly sliced, roasted eggplant.

Open-Face Grilled Eggplant Sandwiches

For this smoky version of eggplant Parmesan, Sam Calagione and Marnie Old looked for a beer and a wine that could stand up to the grilled eggplant without overwhelming it.

Open-Face Sardine Sandwiches with Tangy Aioli

“Before she opened her iconic New York restaurant, Prune, Gabrielle Hamilton and I worked together in catering,” says F&W’s Grace Parisi. “Her signature dish, sardines on Triscuits (a cheap snack she ate in college), is both legendary and notorious. She taught me that it’s OK–admirable, even–to cook the food you grew up eating.”


Open-Face Monte Cristos

For a quick and clever take on a Monte Cristo, Kay Chun griddles ham until it’s crisp, then piles it onto fried bread with cheese for a crispy, cheesy, insanely delicious sandwich.

Open-Face Steak Sandwich with Pickled Green Tomatoes

“If I don’t have good food at hand, I always eat the wrong thing,” Quinn Hatfield says. That’s why he keeps grilled meats in his fridge for sandwiches.

Open-Face Smoked-Mackerel Sandwiches

Turks call these sandwiches balik ekmek and make them with grilled fish–like mackerel–from the Bosphorus. For his version, Mehmet Gurs spreads grilled bread with a creamy roasted-garlic puree and tops it with smoked mackerel, arugula and slices of red onion and tomato.

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