Sandwich board

I absolutely LOVE open sandwiches and it's an easy and quick way to make a spread to feed lots of people, without slaving away lots in the kitchen and they are bursting with flavour. These are 2 of my favourite toppings for an easy Sunday morning, washed down with a big cup of green tea.

The recipe is more of a guideline, so you can add more or less of the ingredients according to how many people you need to feed! To save time you can use an organic shop bought homous and a nice seeded wholegrain loaf or sourdough loaf. You can also use whatever ingredients you have to hand to try different combinations.


  • 1 loaf of fresh bread - gluten free / sourdough /rye bread works well -cut into 1/2 inch slices

Mediterranean green homous stack:

  • 1 handful broccoli floret, green beans or courgettes, lightly steamed

  • juice and zest of half a lemon

  • 1 tbs tahini

  • 2 tbs water

  • 1 tbs rosemary

  • 1 tub green olives

  • 1 tub grilled or marinated artichokes

  • 1 bag of wild rocket

  • salt and pepper

Homous and tomato stack:

  • 1 tub organic homous (or homemade)

  • 1 pack of pine nuts

  • 1 tub of sunblush or sundried tomaoes

  • Smoked paprika

Ingredients (serves 2)


Mediterranean green homous stack:

Blend the green veg, lemon (not lemon zest), water and tahini together till smooth. Place in a bowl, stir in rosemary, salt and pepper to taste. Leave in the fridge while toasting the bread. Then assemble the open sandwich stacks as follows: spread the lightly toasted bread with some green veg homous, then top with a few sprigs of rocket, an olive and an artichoke. Drizzle with olive oil lightly. Sprinkle with the lemon zest. Serve immediately.

Homous and tomato stack:

Toast the bread and assemble as follows: spread each slice thickly with homous, sprinkle with some pine nuts, add a few tomatoes and drizzle lightly with olive oil and a light pinch of smoked paprika. Finish with a good dusting of cracked pepper. Serve immediately.