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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Open Face Sandwiches

Makes: 15 servings
Serving size: 2 sandwiches Yield: 30 sandwiches
Start to Finish 20 mins
Open Face Sandwiches
  • 1/4  cup  butter, softened
  • 1/2 8  ounce package  cream cheese, softened
  • 2  tablespoons  purchased basil pesto
  • 30  baguette-style French bread slices, toasted if desired
  •  Yellow and red cherry tomatoes and/or halved cucumber slices
  •  Baby arugula or fresh basil leaves (optional)

1. In a medium bowl, beat butter, cream cheese, and pesto with an electric mixer on medium speed until smooth. Spread mixture on baguette slices. Top each slice with yellow and red cherry tomato halves and/or halved cucumber slices. If desired, garnish with baby arugula or fresh basil leaves. Makes 15 servings (two sandwiches per serving).

Nutrition Facts (Open Face Sandwiches)
  • Servings Per Recipe 15,
  • cal. (kcal) 139,
  • Fat, total (g) 8,
  • chol. (mg) 17,
  • sat. fat (g) 3,
  • carb. (g) 14,
  • fiber (g) 1,
  • pro. (g) 3,
  • vit. A (IU) 389,
  • vit. C (mg) 6,
  • sodium (mg) 202,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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