Open sandwich


Total time: 45m
Preparation Time: 45m

Servings
For 12 piece


Nutritional Information

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


Ingredients

  • 500 g brown bread or country bread
  • Roast beef & horseradish
  • 100 g sour single cream
  • 1 tsp curry powder
  • 0.5 baby pineapples, diced
  • 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
  • 1 tbsp olive oil
  • 1 red pepper, thinly sliced
  • 1 yellow pepper, thinly sliced
  • 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 radish with greens
  • 150 g mackerel
  • a little sea salt

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  • Cut the bread into 12 slices, toast.
  • Roast beef & 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 onto 4 slices of bread. Top with the mackerel, radish and radish greens. Drizzle with lime juice and sprinkle with Fleur de Sel.
  • Tip:

    Serve the roast beef open sandwich with slices of cucumber.

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Products used in this recipe

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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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