Mixed Open-Faced Sandwiches with Creamy Polenta: A Delicious Twist on Classic Sandwiches

Sandwiches are a classic comfort food that we all love – whether it’s a simple PB&J, a juicy burger, or a delicious BLT, there’s just something about the combination of bread and fillings that’s irresistible. But have you ever tried an open-faced sandwich? This type of sandwich is served without a top slice of bread, and often features creative toppings and sauces. Today, we’re going to explore a delicious variation on the open-faced sandwich: mixed open-faced sandwiches with creamy polenta.

Polenta is a dish made from boiled cornmeal, and it has a creamy, porridge-like texture. It’s often used in Italian cuisine as a side dish, but it can also be used as a base for toppings, such as meat, fish, or vegetables. In this recipe, we’re going to use polenta as a base for a variety of toppings, turning it into a delicious and filling open-faced sandwich. So let’s get started!

Ingredients:

For the polenta:
– 1 cup cornmeal
– 4 cups water
– 1 tsp salt
– 2 tbsp butter
– 1/2 cup grated parmesan cheese

For the toppings:
– Sliced ham
– Sliced turkey
– Sliced provolone cheese
– Tomatoes, sliced
– Avocado, sliced
– Fried egg
– Arugula
– Olive oil
– Salt and pepper, to taste

Instructions:

1. In a large saucepan, bring the water to a boil. Add the salt, and slowly pour in the cornmeal, stirring constantly with a whisk to prevent lumps. Reduce the heat to low and cook the polenta, stirring frequently with a wooden spoon, for about 20-25 minutes, until it’s thick and creamy.

2. Remove the saucepan from the heat and stir in the butter and parmesan cheese until well combined. Season with salt and pepper to taste.

3. Preheat the oven to 375°F. Line a baking sheet with parchment paper.

4. Divide the polenta into 6 portions and spoon onto the prepared baking sheet. Use a spoon to spread the polenta into rounds, about 1/2 inch thick.

5. Bake the polenta for 10-12 minutes, until it’s set and lightly browned around the edges.

6. While the polenta is baking, prepare the toppings. Slice the ham, turkey, provolone cheese, tomatoes, and avocado.

7. In a skillet, fry the eggs to your desired level of doneness.

8. To assemble the sandwiches, place a slice of ham and a slice of turkey on each polenta round. Top with a slice of provolone cheese and a few slices of tomato and avocado. Place a fried egg on top of each sandwich and sprinkle with a little arugula. Drizzle with olive oil and season with salt and pepper.

And there you have it – a delicious and unique twist on classic sandwiches! The creamy polenta provides a hearty and flavorful base for a variety of toppings, making each sandwich a little different and a lot delicious. Plus, the open-faced presentation is perfect for showing off all those yummy ingredients. Serve these sandwiches for brunch, lunch, or even dinner – they’re satisfying and filling, but still light enough for warmer weather. Give them a try and see what you think!

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