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.
Base:
-
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)
Method
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.
Happy SANDWICH BOARDING!