From savoury to sweet options, breakfast or canapes, try these gourmet open sandwich topping ideas and add your twist to them.
Ingredients
Pumpkin and halloumi
- 4 slices pumpkin cut into pieces, skin removed*
- 1 tbsp Olivado avocado cooking oil
- 25 g butter
- 4 slices halloumi cheese
- 2 slices Bürgen Soy and Linseed Toast bread
- 2 tbsp cream cheese
- a drizzle of balsamic vinegar glaze to serve
- 1 tsp FreshLife sesame seeds toasted, to serve
- Superb Herb basil leaves to serve
Chicken & tahini
- 1 tsp salt
- 1 small Waitoa free range chicken breast cooked and shredded
- 2 slices Bürgen Soy & Linseed toast bread
- 2 tbsp Chantal Organics hulled tahini
- 1 small carrot grated
- a small handful of watercress
- a drizzle of Olivado omega oils
- salt and pepper
Roast beef and relish
- 1 tsp horseradish
- 2 roasted garlic cloves minced
- 1 tbsp cream cheese
- 2 slices Bürgen bread Soy & Linseed Toast bread
- 6 slices of pastrami
- 1 tsp beetroot relish
- handful sprouts
- cracked pepper
- salt
Smoked fish
- 2 slices Bürgen Soy & Linseed toast bread
- 100 g Smoked fish pulled
- 2 tbsp cream cheese
- 1 radish sliced
- Italian parsley
- Olivado extra virgin avocado oil with lemon zest
- cracked pepper
- salt
Egg salad & micro herbs
- 2 slice Bürgen Soy & Linseed toast bread
- 3 boiled eggs
- 2 tbsp mayonnaise
- micro herbs
- sea salt
- ground black pepper
Chocolate nut spread & pears
- 2 slices Bürgen Soy & Linseed toast bread
- 2 tbsp Chantal Organics fudgy hazelnut & cocoa spread
- 1 pear sliced thinly
- Freshlife Hazelnuts chopped and lightly toasted
Instructions
Pumpkin and halloumi
- Preheat the oven to 180°C. Line an oven tray with baking paper. Place the pumpkin pieces onto the tray and drizzle with oil. Cook for 25–35 minutes until golden.
- Heat a frying to a medium high heat. Add the butter. Once melted add the slices of halloumi. Cook for 1–3 minutes each side until golden and crispy.
- Toast Bürgen bread to your liking.
- Spread the cream cheese over each slice of toast. Add the sliced pumpkin and halloumi.
- Generously drizzle over the balsamic glaze. Sprinkle sesame seeds and basil over the top.
Chicken & tahini
- In a saucepan over a medium heat, heat the water until it reaches a rolling boil. Add 1 teaspoon of salt and then slowly lower the chicken breast into the water. Simmer for 12–15 minutes until the chicken is cooked through completely. Cool and shred.
- Toast the Bürgen bread to your liking.
- Spread the tahini over the Bürgen bread, top with some shredded chicken, grated carrot and garlish with cress. Drizzle over the oil and add salt and pepper to taste.
Roast beef and relish
- Mix the horseradish, garlic and cream cheese together.
- Toast the Bürgen bread to your liking.
- Spread the cream cheese mixture over the Bürgen bread.
- Place the slices of pastrami on. Dollop the relish over. Sprinkle over the sprouts. Season with salt and pepper.
Smoked fish
- Toast the Bürgen bread to your liking.
- Spread cream cheese over toast slices. Place smoked fish over the cream cheese. Arrange radish pieces over the top. Sprinkle over Italian parsley. Drizzle with avocado and lemon zest oil. Season with salt and pepper to taste.
Egg salad & micro herbs
- Put the eggs in a saucepan, add vinegar, and place on the element and heat until water starts to boil. Once boiling, set a timer for 5 minutes. Remove with a slotted spoon then pop into a bowl of icy water. Tap and roll to remove the egg shell when you’re ready to use.
- Place the egg in a bowl and mash the egg with a fork.
- Add 1 tbsp of mayo, salt and pepper to taste and stir well.
- Spread the egg mixture over the Bürgen bread and top with micro herbs.
Chocolate nut spread & pears
- Toast the Bürgen bread to your liking.
- Spread over the cocoa spread.
- Fan over the sliced pear and sprinkle some hazelnuts.
Notes
Tip 1 : Use leftover roast pumpkin if you don’t want to cook it from scratch.
Tip 2: You can buy pre-cooked chicken in the deli aisle of the supermarket or use a rotisserie chicken.