8 Delicious Open-Faced Sourdough Sandwiches

Ingredients

• 1 thick slice sourdough bread, lightly grilled
• 1 tablespoon Dijon mustard
• ½ cup caramelized onions (slow-cooked with thyme, garlic, brown sugar, butter, and balsamic vinegar)
• ⅓ cup grated Gruyere cheese
• 1 tablespoon chopped scallions
• Fresh thyme leaves
• Salt and black pepper to taste

Assembly Instructions

1. Preheat your oven or air fryer to 400°F.
2. Spread Dijon mustard evenly over the grilled sourdough slice.
3. Layer on the caramelized onions.
4. Top with grated Gruyere cheese and chopped scallions.
5. Bake or air fry for 5-8 minutes until cheese is melted and bubbly.
6. Garnish with fresh thyme leaves and a crack of black pepper.
7. Serve immediately with a knife and fork.

Ingredients

• 1 thick slice sourdough bread, toasted
• ½ ripe avocado, smashed
• 1 poached or fried egg
• 1 teaspoon fresh lemon juice
• 1 teaspoon extra-virgin olive oil
• ¼ teaspoon red pepper flakes
• Everything bagel seasoning
• Microgreens or sprouts
• Salt and black pepper to taste

Assembly Instructions

1. In a small bowl, combine smashed avocado with lemon juice, salt, and pepper.
2. Spread the avocado mixture evenly over the toasted sourdough.
3. Place the poached or fried egg on top of the avocado.
4. Sprinkle with red pepper flakes and everything bagel seasoning.
5. Top with microgreens or sprouts.
6. Drizzle with olive oil and serve immediately.

Ingredients

• 1 thick slice sourdough bread, lightly toasted
• 5 oz olive oil-packed tuna, drained
• 2 tablespoons Greek yogurt
• 1 tablespoon chopped Kalamata olives
• 1 tablespoon chopped sun-dried tomatoes
• 1 tablespoon diced red onion
• 1 teaspoon capers, rinsed
• 1 teaspoon lemon zest
• 2 slices provolone cheese
• Fresh parsley, chopped
• Salt and black pepper to taste

Assembly Instructions

1. Preheat your broiler.
2. In a bowl, combine tuna, Greek yogurt, olives, sun-dried tomatoes, red onion, capers, lemon zest, salt, and pepper.
3. Spread the tuna mixture evenly over the toasted sourdough.
4. Top with provolone cheese slices.
5. Broil for 2-3 minutes until cheese is melted and bubbly.
6. Garnish with fresh parsley and serve immediately.

Ingredients

• 1 thick slice sourdough bread, toasted
• 3 tablespoons fresh ricotta cheese
• 2-3 thin slices prosciutto, cut into smaller pieces
• 1 tablespoon peach jam
• ½ cup fresh arugula
• 1 teaspoon fresh lemon juice
• 1 teaspoon extra-virgin olive oil
• Pinch of red pepper flakes (optional)
• Salt and black pepper to taste

Assembly Instructions

1. Spread ricotta cheese evenly over the toasted sourdough.
2. In a small bowl, toss arugula with lemon juice, olive oil, salt, and pepper.
3. Layer the dressed arugula over the ricotta.
4. Arrange prosciutto pieces on top of the arugula.
5. Drizzle with peach jam.
6. Sprinkle with red pepper flakes if desired.
7. Serve immediately.

Ingredients

• 1 thick slice sourdough bread, toasted
• 3 tablespoons hummus
• 1 cup mixed roasted vegetables (bell peppers, zucchini, eggplant, red onion)
• 1 teaspoon za’atar seasoning
• 1 tablespoon toasted pine nuts
• Fresh herbs (mint, parsley, or basil)
• 1 teaspoon balsamic glaze
• 1 teaspoon extra-virgin olive oil
• Salt and black pepper to taste

Assembly Instructions

1. Spread hummus evenly over the toasted sourdough.
2. Layer the roasted vegetables on top of the hummus.
3. Sprinkle with za’atar seasoning and toasted pine nuts.
4. Garnish with fresh herbs.
5. Drizzle with balsamic glaze and olive oil.
6. Season with salt and pepper to taste.
7. Serve immediately.

Ingredients

• 1 thick slice sourdough bread, lightly toasted
• 2 tablespoons cream cheese, softened
• 2 ounces smoked salmon
• Thin cucumber slices
• 1 teaspoon capers, rinsed
• Fresh dill sprigs
• Thinly sliced red onion
• Lemon zest
• Freshly cracked black pepper
• Optional: everything bagel seasoning

Assembly Instructions

1. Spread softened cream cheese evenly over the toasted sourdough.
2. Layer cucumber slices over the cream cheese.
3. Arrange smoked salmon on top of the cucumber.
4. Scatter capers, red onion slices, and fresh dill over the salmon.
5. Finish with lemon zest and freshly cracked black pepper.
6. Sprinkle with everything bagel seasoning if desired.
7. Serve immediately with a lemon wedge on the side.

Ingredients

• 1 thick slice sourdough bread, grilled
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1½ cups mixed wild mushrooms (shiitake, oyster, cremini)
• 1 clove garlic, minced
• 1 teaspoon fresh thyme leaves, plus more for garnish
• 1 tablespoon balsamic vinegar
• 2 tablespoons soft goat cheese
• 1 teaspoon truffle oil (optional)
• Salt and black pepper to taste

Assembly Instructions

1. Heat olive oil and butter in a skillet over medium-high heat.
2. Add mushrooms and sauté until golden brown, about 5-7 minutes.
3. Add garlic and thyme, cook for 1 minute more.
4. Deglaze with balsamic vinegar, season with salt and pepper.
5. Spread goat cheese on the grilled sourdough.
6. Top with the sautéed mushroom mixture.
7. Drizzle with truffle oil if using.
8. Garnish with additional fresh thyme leaves.
9. Serve immediately.

Ingredients

• 1 thick slice sourdough bread, toasted
• 2 tablespoons mascarpone or ricotta cheese
• 2-3 fresh figs, sliced
• 2 thin slices prosciutto, torn into pieces
• 1 tablespoon crumbled blue cheese
• 1 teaspoon honey
• ½ cup fresh arugula
• 1 teaspoon balsamic glaze
• 1 teaspoon extra-virgin olive oil
• Freshly cracked black pepper

Assembly Instructions

1. Spread mascarpone or ricotta cheese over the toasted sourdough.
2. Arrange fig slices over the cheese.
3. Layer prosciutto pieces on top of the figs.
4. Sprinkle with crumbled blue cheese.
5. Drizzle with honey and balsamic glaze.
6. Top with fresh arugula tossed in a little olive oil.
7. Finish with freshly cracked black pepper.
8. Serve immediately.