Open-faced sandwiches are fun and easy to make. Personally, I like them much more than regular sandwiches. There are two reasons for this: 1. I think that open-faced sandwiches are prettier and 2. The filling-to-bread ratio is high, making them irresistible and delicious. (though I always keep my fork and a napkin nearby). All in all, I can never have enough of them. Easy-to-Make the Open-faced Red Sandwiches can be made for breakfast, lunch or an apéritif For this red-radish sandwich you will need: 1 slice of bread; cottage cheese or Greek-style yogurt; 3 radishes, thinly sliced; chives, dill or parsley—finely chopped to taste; salt and freshly ground black pepper. Spread your slice of bread with 2 or 3 tablespoons of cottage cheese or Greek-style yogurt, arrange radish slices in rows, sprinkle with salt and freshly ground black pepper, garnish with herbs to taste. Total cooking time 10 min. For this Red tomato and mozzarella sandwich you will need: 1 slice of bread; 1 sliced red tomato, peeled and sliced avocado, one ball of sliced mozzarella, dill or parsley—finely chopped to taste; salt and freshly ground black pepper. Spread your slice of bread with sliced grilled red bell pepper, topped with a slice of avocado and a small slice of mozzarella; sprinkle with salt and freshly ground black pepper, garnish with herbs to taste. Total cooking time 10 min.
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