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cooking.nytimes.com
“Pissaladiere, a specialty in the Nice region of France, is a type of pizza usually made with fresh bread dough that is covered with onions, anchovy fillets, black olives and, sometimes, tomatoes, then baked In my recipe, I use French bread rolls, splitting them and topping the halves with red onion, cherry tomatoes (still juicy and delicious at this time of year), garlic and the anchovy and olive oil puree that is the signature of this dish.”
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Generously buttered sourdough bread slices are layered with a hot dog, sharp Cheddar cheese, and pickles and are pan-fried for a 'frankly' super sandwich.
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Tuna is mixed with mayonnaise, balsamic vinegar, pickle, and onion in these tasty, crispy tuna melt sandwiches made in a panini press.
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Bacon, Cheddar cheese, almonds, and green onions are mixed in mayonnaise to be spread on bread and baked for finger-food appetizers.
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Slices of bread with a smoky vegetarian lentil spread and runny-yolked eggs.
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Get Bistro Egg Sandwiches Recipe from Food Network
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Tiny toasts to serve with a festive dip or baked garlic!
Ingredients: baguette, butter, olive oil, cloves
cooking.nytimes.com
In the 1950s, a Hollywood starlet was not expected to squander her talents (or risk her manicure) chopping onions But this recipe, scrawled by Marilyn Monroe on letterhead from an insurance company, suggested that she not only cooked, but cooked confidently and with flair It bears the mark of the Bay Area and influences of Italian cooking, possibly picked up from her marriage to Joe DiMaggio at San Francisco City Hall in 1954
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Plenty of garlic and melted Italian cheeses taste wonderful on pieces of sliced French bread.
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Meatballs in tomato sauce with melted cheese on a lightly toasted baguette.
www.delish.com
The grilled cheese gods have spoken.
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Get Tomato Bruschetta Recipe from Food Network