Sandwiches, four times different and super tasty
Make the topping of your sandwich yourself with fresh vegetables and fruit.
Servings: 4 sandwiches
Equipment
- oven
- cutter / mixer
- sauce pan
Ingredients
Sandwich with avocado egg salad
- 2 eggs cooked
- 1 avocado
- 125 gr greek yogurt
- few salad leaves
- 1 handful sprouts
- ¼ juice of ¼ lemon
- white pepper and salt
Tomato-anchovy sandwich
- 2 tomatoes
- 4 anchovies
- ½ tbl spoon capers
- ¼ red onion
- 1 tea spoon dried oregano
- 1 tbl spoon olive oil
- pinch salt
Apple-goat cheese sandwich
- 1 apple
- 1 tea spoon cinnamon
- 2 tbl spoon honey
- 50 gr goat cheese
- 1 handful nuts
Feta-grilled bell pepper sandwich
- 2 red sweet pepper
- 50 gr feta
- 2 tbl spoon greek yogurt
- 1 tbl spoon black olives
- ½ tbl spoon leaf parsley fresh
- 2 tbl spoon olive oil
- black pepper and seasalt
Instructions
Avocado-egg salad
- Cut the boiled eggs and avocado into pieces and mix with the Greek yogurt and lemon juice. Season with white pepper and salt. Mix well. First, top the bread with a few leaves of fresh lettuce. Spoon the avocado and egg mixture on top and finish with the sprouts. Ready quickly and super tasty.
tomato-anchovies
- Cut the tomato into small cubes and put them in a sieve to drain most of the moisture. Chop the red onion into very small pieces. Mix the diced tomatoes with the red onion, capers and oregano. Season with a pinch of salt. Spoon a generous layer of the tomato mixture onto the bread. Place a few anchovies on top and drizzle with the olive oil.
Apple-goat cheese
- Peel the apple and cut it into pieces. Heat a pan over a low heat, add the apple and 1 tablespoon of honey. Stew until the apple softens a bit. Sprinkle over the cinnamon, mix well. Turn off the heat. Cut the goat cheese into slices. Spoon these cinnamon apples on your bread, put a few slices of goat cheese and nuts on top and sprinkle with extra honey.
Feta-grilled sweet pepper
- Preheat the oven to the grill setting. Place the sweet pepper in an oven dish and drizzle with a tablespoon of olive oil. Place in the oven and grill for 15 minutes, turn the peppers and grill for another 15 minutes. (Note, keep an eye on this. With some ovens 10 min. is sufficient) Remove the sweet pepper from the oven. Meanwhile, put the feta together with the yogurt, black olives, parsley and a bit of olive oil in the cutter and mix until firm. Spoon the feta mixture onto the bun and place the grilled pointed pepper on top. finish with ground black pepper, coarse salt and drizzle with olive oil.
Notes
Sandwiches. Everyone in Belgium knows the sandwich shops where you experience a "choice stress" as soon as you step inside and see the range of fillings and toppings. Spain does not have this tradition of sandwiches, at least not in the south. So, I make my own spreads. I regularly work with lettuce, eggs and so much more. The four combinations I propose here score high in my family. I prefer the grilled sweet pepper with feta and olives and the kids go all out for the avocado and eggs... And honestly... a crispy sandwich with super fresh toppings can taste sooo good...
