Open Sandwich

Total time: 45m
Preparation Time: 45m

For 12 pieces

Nutritional Information

Contains 209 Kcal, 10g Protein, 24g Carbohydrates, 7g Fat


  • 500 g wholemeal bread oder Landbrot
  • Roastbeef-Horseradish
  • 100 g sour single cream
  • 1 tsp. curry powder
  • 0.5 baby pineapple, cut into small cubes
  • 0.25 tsp. salt
  • 0.25 tsp. turmeric
  • 150 g roast beef, cut into slices
  • 2 tbsp. dried fried onions
  • 1 cm horseradish, finely grated
  • Ricotta-Pepper
  • 100 g ricotta cheese
  • 1 tbsp. olive oil
  • 1 red pepper, cut into thin strips
  • 1 yellow peppers, cut into thin strips
  • 1 tbsp. white wine vinegar
  • 1 tbsp. chives, finely chopped
  • 1 tbsp. liquid acacia honey
  • 0.75 tsp. sea salt
  • Mackerel-Avocado
  • 0.5 avocado
  • 0.25 tsp. salt
  • a little lime juice
  • 0.5 bunch small radishes mit dem Grün
  • 150 g mackerel
  • a little sea salt

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  • Cut the bread into 12 slices, toast.
  • Roastbeef-Horseradish

    Mix the crème fraîche, curry and turmeric, season with salt. Spread the curry sauce onto 4 slices of bread. Cover with the pineapple and then top with the pastrami. Sprinkle the fried onions on top.
  • Ricotta-Pepper

    Spread the ricotta onto 4 slices of bread. Heat the oil, stir fry the peppers for approx. 4 mins., stir in the vinegar. Spread the ricotta onto the slices of bread. Top with the peppers and chives, drizzle with acacia honey. Sprinkle with Fleur de Sel.
  • Mackerel-Avocado

    Puree the avocado, lime juice and salt. Finely chop the radish greens, set aside. Thinly slice the radish. Divide the avocado between 4 slices of bread. Top with the mackerel, radish and radish greens. Drizzle with lime juice and sprinkle with Fleur de Sel.
  • Tipp:

    Gurkenscheiben zum Roastbeef Open-Sandwich servieren.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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