The keys to making delicious open-faced toast from scratch

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During the visit Primland Resort earlier this summer, I sat down for lunch at Bar Laurel and took a look at the menu. Thinking about the burger or the crispy chicken sandwich, I was trying to make a decision. Fortunately, my server stepped in and saved the day. “The open-faced mushroom toast is one of the best things we serve,” she says. “It’s very popular.”

Vegetarianism isn’t usually my thing – although I love all vegetables – and I’ve rarely been excited by the prospect of an open-faced toast. I had to admit though, his description sounded good: sauteed mushrooms, black garlic aioli, farmer’s cheese, onions and a sunny side up egg.

Let’s do it.

At first bite, I was instantly glad I did. A wonderful mix of different types of flavors, be it sweet, sour, bitter and salty, the toast was layered and satisfying. “All the items on the plate are quite bright in their own way and they dance beautifully together,” Sean Maloney, Primland’s chief executive, told me afterwards.

Inspired by that experience, I was soon researching other delicious toasties featured on menus at resorts and golf clubs across the country. More importantly, I asked chefs at those clubs and resorts to share their best tips for creating deliciously compelling toasties from scratch. Here, I present their collective guidelines; consider this your can’t-miss guide to outstanding, open toasts.

Starting from scratch

Whenever Maloney thinks of a delicious new toast, he always starts with the bread—it’s probably the most important ingredient in the dish, and he’s not alone in thinking so. Geoffrey Lichtenberger, executive chef at Rossa Kitchen and Patio in McDowell Mountain Golf Clubserves an open-faced sandwich filled with delectable ingredients, such as crispy soppressata, balsamic onions and truffle oil. However, he says toasted focaccia is one of the main components and the choice of bread is about how you imagine you – or someone else – eating the finished product. “Is this going to be a fork and knife affair, where a softer bread is acceptable?” he asks. “If you want to be able to pick it up and eat it with one hand, you might need a firmer loaf.”

Kimberly Backman, chief executive at Omni Tucson National Resort & Spaagrees. “Use your favorite type of bread,” she says. “It’s the foundation of toast and it will absolutely make a difference. Quality bread should be the number one ingredient.”

Favorite ingredients

Don’t make the mistake of thinking that a delicious toast is limited to just a few ingredients. “You can ‘toast’ most of your favorite foods,” admits Maloney. “It can be a very fun game to play.”

In particular, the chef often includes all kinds of dips and he likes to contrast them with crunchy components, be it wasabi peas, garlic chips, sesame sticks or crispy onions. “Just raid the bulk food section,” he says. “And get out to your local farmers market and find the most beautiful, flavorful, local produce you can.”

Lichtenberger relies heavily on good quality aiolis and mayonnaise, the latter of which he adores. “It is one of, if not, THE the most versatile spice out there,” he says, “and it adds so much in terms of flavor and texture.”

Emily Brubaker, executive at Omni La Costa Resort & Spaalso focuses on texture when it involves cheese, preferring mild styles like Neufchatel, goat cheese or brie. “A sprinkling of brussels sprouts, sliced ​​grapes, chickpeas and walnuts with a drizzle of honey is definitely a treat,” she reveals. “Or a herbed goat cheese with sliced ​​beets, orange segments and walnuts.”

Best advice

Brubaker can often include a soft, spreadable cheese, but it plays a role beyond texture or flavor. “A spread is essential because it’s what protects the toast from getting too soggy,” she says. A toast that remains crispy maintains its integrity.

As it turns out, how you toast your bread can also make a difference. Just ask Chef Backman, who reveals her secret weapon: always toasting her bread with butter. “It will add an extra richness that helps elevate your toast,” she says. “After that, whatever additional toppings you choose to put on the toast will just get better.”

Lichtenberger likes to think about making the dish for someone else — even if he’s the only person eating it. “Personally, I find more joy in cooking for others than for myself,” he admits, “and I find myself stretching my imagination more when I cook for others.”

No matter who you’re cooking it for, don’t second guess your initial ideas. According to Greg Lopez, chief executive officer at Omni Bedford Springs Resort & Spathis is the first most important rule when it comes to conceiving delicious toasts. “In almost every culture, people have been putting food on cooked bread for centuries,” he says. “Our instincts are made for this, so trust them and have fun!”

Common mistakes

The only real mistake you can make while experimenting with delicious new toasts is a matter of quantity—both in how many ingredients you combine together and how many of those ingredients you use. Boss Maloney likes to think of Coco Chanel’s number one fashion rule: Before you leave the house, look in the mirror and remove one thing. “At some point,” he says, “we have to go out of our way to let food be.”

For Chef Lopez, it’s all about relationships. “Breaks should only make up 30 to 40 percent of the finished toast,” he instructs. “Think thin but visible layers of toppings so you get a good crumb, enhanced by the rest of the ingredients. If your layer of toppings is the same height as the thickness of the bread, you’ve gone too far.”