July 15, 2020 Sarah




Private Chef and Catering Consultant,





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.