Open Faced Kaak Sandwich With Avocado Zaatar And Halloumi Recipes

OPEN RYE SANDWICH WITH HALLOUMI & AVOCADO

Steps:

• Heat the grill. Line a grill pan with foil and place the halloumi slices on it and grill for 3-4 mins, checking occasionally until golden.
• Divide the guacamole between the 2 slices rye bread, spreading it evenly. Arrange 4 slices of tomato on each sandwich, and top with the Cajun grilled halloumi slices. Finish with a squeeze of lime and some ground black pepper.

OPEN-FACED KA'AK SANDWICH WITH AVOCADO, ZA'ATAR, AND HALLOUMI RECIPE

Steps:

• In a small bowl, mash avocado well. Stir in olives, lemon juice, and za'atar. Season with salt.
• Using a serrated knife, slice ka'ak in half and toast.
• Meanwhile, set a 10-inch nonstick skillet over medium heat, add halloumi, and cook, turning once, until well browned on each side, about 2 minutes per side.
• Spread avocado mixture on ka'ak halves. Top each with 2 slices warm halloumi. Sprinkle with za'atar and serve open-faced.

AVOCADO OPEN-FACED SANDWICH

Steps:

• For the ricotta mixture: Add the ricotta, capers, olive oil, lemon zest and juice, salt and some pepper to a bowl. Set aside and allow the flavors to meld.
• For the layers: Add the shallots to a bowl, cover with ice water and soak for 10 minutes prior to using.
• Add the sea salt and lemon zest to a bowl and combine with your fingers.
• To build: Top each slice of bread with some of the ricotta mixture, 2 slices avocado, 3 slices tomato and some shallots, sunflower seeds and lemon salt to finish. Cut diagonally.

HALLOUMI & BEETROOT OPEN SANDWICH

Steps:

• Bring a saucepan of water to the boil, add the broad beans and cook for 1-2 mins. Drain and run under cold water, then peel off the outer skins. Put the beans to one side.
• Heat grill to its highest setting. Put the halloumi on a baking tray and grill for 3 mins, turning halfway through to brown on both sides. Toast the bread and transfer to a serving plate.
• Spread the hummus on the bread, then top with the beetroot and grilled halloumi. Scatter over the broad beans and lemon juice to serve.

OPEN FACE SANDWICHES

Steps:

• Make egg salad: In a medium saucepan, cover eggs with water. Bring to a boil; cook, uncovered, 2 minutes. Cover pan, and remove from heat; let stand 10 minutes. Hold eggs under cold running water to stop the cooking. Peel eggs.
• Slice 2 eggs with a knife or an egg slicer. Set aside eight of the slices for eyes, and place remaining pieces in a bowl. Add unsliced eggs to bowl, and mash with a fork. Add mayonnaise, mustard, salt, and pepper; stir to combine.
• Spread a thin layer of mayonnaise over each slice of bread. Cover bread with egg salad, or layer on sliced ham. Make faces using the egg-yolk slices, egg salad, and the remaining toppings, as desired. Serve immediately.