OPEN-FACED SANDWICHES

 

 

Created by MARK CAMILLERI,

Private Chef and Catering Consultant,

 

for FOOD STORIES MT.

 

 

Enough for 4 of each topping

8 slices Maltese bread

Extra virgin olive oil

 

Red Pepper & Manchego

Oliveology Organic Roasted Red Peppers – sliced

8 Conservas Ortiz anchovy fillets

200g Manchego Semi Curado – shavings of

Extra virgin olive oil

 

Tomato & Sumac

4 eggs

4 avocado – peeled, halved and sliced

4 large tomatoes – cut in 8 thick slices

40g butter/40ml extra virgin olive oil

Arabica Food & Spice Wild Sumac

Extra virgin olive oil

Sea salt flakes

 

 

Start off by placing your bread slices on a tray and drizzle liberally with extra virgin olive oil and sea salt. You can either roast in a preheated oven at 200C until golden or toast on a griddle pan. You want to achieve a nice colour, some crunchiness and a soft inside.

To assemble the Red Pepper & Manchego Sandwich

Spread the sliced red peppers between 4 slices of bread. Grate the Manchego cheese liberally over the peppers. Top with two slices of anchovies on each slice of toast and finish off with a drizzle of extra virgin olive oil.

To assemble the Tomato & Sumac Sandwich

Slice the tomatoes and sprinkle with sea salt, extra virgin olive oil and wild sumac. Leave to rest at room temperature for around 5 minutes.

Heat the butter and olive oil and fry the egg to the desired doneness.

Place the tomatoes on the toasted bread. Top with the avocado slices, drizzle with extra virgin olive oil and a sprinkle of sumac. Finish off with the fried egg, some more olive oil and another sprinkling of sumac.