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Open sandwich
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 209
  • Fat about 7g
  • Carbohydrates about 24g
  • Protein about 10g
This is needed
This is needed for 12 piece
  • 500 g brown bread or country bread
Roast beef & horseradish
  • 100 g sour single cream
  • 1 tsp curry powder
  • 0.25 tsp salt
  • 0.25 tsp turmeric
  • 0.5 baby pineapples, cut into cubes
  • 150 g roast beef, sliced
  • 2 tbsp fried onions
  • 1 cm horseradish, finely grated
Ricotta & pepper
  • 1 yellow pepper, cut into thin slices
  • 1 tbsp olive oil
  • 1 red peppers, cut into thin slices
  • 1 tbsp chives, finely chopped
  • 100 g ricotta
  • 1 tbsp white wine vinegar
  • 0.75 tsp sea salt
  • 1 tbsp liquid acacia honey
Mackerel & avocado
  • 0.5 avocado
  • 1 tbsp lime juice
  • 0.25 tsp salt
  • a little lime juice
  • 150 g mackerel
  • 0.5 bunch radish, with greens
  • a little sea salt
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And that's how it's done
And that's how it's done
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.
How-tos

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