Some call it an open-faced sandwich. Others (like myself) call it stuff on toast. Don’t get me wrong, I love sandwiches, especially hoagies seeing as how I’m from New Jersey. But there’s something a lot more gourmet — not to mention photo-worthy — about stuff on toast. Divvying up the ingredients onto two separate slices forces me to eat slower, and I get to appreciate each component without mushing it all between bread.
The name of the game today is a ricotta, arugula and fried egg open-faced sandwich from Cooking Light. It sounds so fancy, no? It’s very simple, an easy way to get your greens, especially if you don’t like salads (me! me!), and works for any meal of the day.
Look and drool:
p.s. The holiday gift guide I wrote for San Diego Magazine is up! Check out my picks for her, him, the hostess, kids and pets with plenty of local shops and artisans included.
