Open Rye Sandwich With Halloumi Avocado Recipes

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HEALTHY OPEN RYE SANDWICHES



Healthy Open Rye Sandwiches image

Delicious open rye bread sandwiches, quick and easy to whip up for a healthy lunch at home!

Provided by Ciara Attwell @ My Fussy Eater

Categories     Lunch

Time 3m

Yield 1

Number Of Ingredients 12

3 slices of rye bread
1/2 avocado
lime juice
chilli flakes
radish
green pesto
boiled egg
chilli sauce
cherry tomatoes
olive oil
crushed garlic
fresh basil

Steps:

  • Avocado, Lime & Radish
  • Mash the avocado and spread it onto one slice of rye bread. Squeeze some lime juice on top and then add a few thin slices of radish.
  • Pesto & Boiled Egg with Chilli Sauce
  • Spread a teaspoon of pesto onto one slice of rye bread. Add a sliced boiled egg and then drizzle on some chilli sauce.
  • Tomato, Garlic & Basil
  • Chop in cherry tomatoes in half and add them to a bowl. Stir in crushed garlic, some torn basil leaves and a little olive oil and stir then add to the rye bread.
  • Season all three with salt and pepper.

OPEN RYE SANDWICH WITH HALLOUMI & AVOCADO



Open rye sandwich with halloumi & avocado image

A lunch-friendly rye bread sandwich with salty cheese and guacamole. Serve with a zesty squeeze of lime

Provided by Jennifer Irvine

Categories     Lunch

Time 5m

Number Of Ingredients 5

2 tbsp guacamole (from Cajun grilled halloumi, see 'goes well with')
2 slices rye bread
2 tomatoes , each sliced into 4
4 slices (125g) Cajun-coated halloumi cheese (from Cajun gilled halloumi, see 'goes well with')
squeeze of lime

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.

Nutrition Facts : Calories 403 calories, Fat 23 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 5 grams sugar, Fiber 9 grams fiber, Protein 17 grams protein, Sodium 2.7 milligram of sodium

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



Open-Faced Ka'ak Sandwich With Avocado, Za'atar, and Halloumi Recipe image

Ka'ak serve as the basis for open-faced sandwiches featuring a simple avocado-based spread and griddled halloumi.

Provided by Reem Kassis

Categories     Snack     Breakfast     Brunch     Breakfast and Brunch     Sandwich

Yield 2

Number Of Ingredients 7

2 Ka'ak With Za'atar, Turmeric, and Nigella Seed
1 medium (8-ounce; 225g) Hass avocado, halved, pitted, and flesh scooped
15 green olives (preferably a Middle Eastern variety), pitted and sliced in quarters
1 tablespoon (15ml) freshly squeezed juice from 1 lemon
1 teaspoon za'atar blend, plus more for sprinkling (see note)
Kosher salt
4 1/2 ounces (125g) halloumi cheese, cut into eight 1/4-inch-thick slices and patted dry

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.

Nutrition Facts : Calories 662 kcal, Carbohydrate 74 g, Cholesterol 49 mg, Fiber 8 g, Protein 28 g, SaturatedFat 11 g, Sodium 1247 mg, Sugar 11 g, Fat 29 g, ServingSize Serves 2, UnsaturatedFat 0 g

HALLOUMI SANDWICH



Halloumi Sandwich image

A delicious 15-minute sandwich with warm halloumi slices, creamy and zesty smashed avocado and tangy tomato chutney on toasted focaccia (or other bread of your choosing). Yield 2. Use the scaling buttons below to double or triple the quantity.

Provided by Helen

Categories     Sandwich

Time 15m

Yield 2

Number Of Ingredients 9

1 Avocado
1 lime - juice
1/2 tsp chilli flakes
1/4 tsp salt
1/4 tsp pepper
125g (or 4.5oz) halloumi - sliced into 0.5cm or 1/4 inch pieces and dried with a paper towel
1/2 tbsp oil
1 200g (or 7oz) piece of focaccia or other bread type of choice
3 tbsp tomato chutney

Steps:

  • Make the smashed avocado by putting the avocado, lime juice, salt, pepper and chilli flakes into a bowl and mashing with a fork until you get a slightly chunky consistency.
  • Place a frying pan on a medium to high heat, add oil and add the sliced halloumi when the oil is hot. Fry the halloumi, turning halfway, until both sides begin to brown, and set aside.
  • Slice the focaccia and place it under the grill for a few minutes until lightly toasted.
  • Spread the smashed avocado onto the bottom slice of bread and spread tomato chutney on the top slice. Lay the halloumi pieces on top of the smashed avocado, place the tomato chutney slice on top and serve immediately.

Nutrition Facts : ServingSize 1, Calories 648, Sugar 2.7 g, Sodium 1639.7 mg, Fat 42.1 g, SaturatedFat 16.2 g, TransFat 0 g, Carbohydrate 44.5 g, Fiber 6.9 g, Protein 26 g, Cholesterol 55.6 mg

OPEN-FACE SALMON AND AVOCADO SANDWICHES



Open-Face Salmon and Avocado Sandwiches image

This is my version of smorrebrod, which is a Scandinavian open-faced sandwich, and translates to "buttered bread," so what's not to like? It can be topped with anything from cold cuts, pieces of meat or fish, cheese, spreads...all that good stuff. Mmm!

Provided by Molly Yeh

Time 30m

Yield 4 servings

Number Of Ingredients 14

Unsalted butter, for cooking
Four 1-inch-thick slices rye bread
1/2 cup sour cream
2 tablespoons chopped preserved lemon
Freshly ground black pepper
2 avocados, sliced
Flaky salt or coarse kosher salt
4 ounces smoked salmon
2 radishes, thinly sliced
4 cornichons, sliced
Crushed red pepper, optional
Handful chopped fresh chives or dill
Sesame seeds (I like a mix of black and white sesame seeds), for sprinkling
Lemon wedges, for serving

Steps:

  • Melt a thin layer of butter in a skillet over medium heat, then add the bread and toast on both sides until golden, 2 to 4 minutes per side. Combine the sour cream, preserved lemon and a few turns of pepper in a small bowl.
  • To assemble, dollop the preserved lemon sour cream all over the bread, then top with slices of avocado. Season the avocado with salt. Nestle in the slices of salmon, radishes and cornichons. Top with black pepper and crushed red pepper, if using. Sprinkle with the chives or dill and sesame seeds, then serve with the lemon wedges. Enjoy!

AVOCADO OPEN-FACED SANDWICH



Avocado Open-Faced Sandwich image

Provided by Valerie Bertinelli

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 13

1 cup whole-milk ricotta, drained
1 tablespoon capers, drained, rinsed and crushed
1 tablespoon extra-virgin olive oil (the good stuff)
Zest of 1/2 lemon plus 1 tablespoon lemon juice
Big pinch kosher salt
Freshly ground black pepper
1 small shallot, sliced
2 tablespoons sea salt flakes
Zest of 1 lemon
6 slices sourdough bread, toasted
1 avocado, sliced
2 to 3 heirloom tomatoes, sliced
2 tablespoons salted sunflower seeds

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.

OPEN FACED AVOCADO SANDWICHES



Open Faced Avocado Sandwiches image

Provided by Food Network

Time 10m

Yield 4 sandwiches

Number Of Ingredients 10

1 tablespoons balsamic vinegar
1 teaspoon prepared Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1 garlic clove peeled
4 slices white peasant bread
1 ripe haas avocado
1 ripe tomato
Fresh cilantro sprigs for garnish

Steps:

  • Make vinaigrette: In a medium bowl, with a whisk, beat together 1/2 tablespoon balsamic vinegar, mustard, salt, pepper. Add 1/2 tablespoon olive oil and beat until emulsified. Add the other 1/2 tablespoon of vinegar and 1 more tablespoon of olive oil and beat until emulsified. Top the mixture with the remaining 1 1/2 tablespoons of olive oil. Add the garlic clove. Refrigerate until ready to use.
  • On 1 slice each of bread layer sliced avocado and tomato. Drizzle the vinaigrette over sandwiches. Top with a sprig of cilantro.

AVOCADO BREAKFAST SANDWICH



Avocado Breakfast Sandwich image

Restaurant-style breakfast sandwich at home! It's quick, easy and delicious! The sliced avocado is what makes this sandwich pop and gives it a unique flavor. It is chock-full of protein, as well, so this sandwich will keep you full until lunchtime.

Provided by Tricia Joy

Categories     Main Dish Recipes     Sandwich Recipes

Time 16m

Yield 1

Number Of Ingredients 8

1 tablespoon olive oil
2 large eggs
1 pinch salt and ground black pepper to taste
1 tablespoon butter, softened
2 slices Italian bread
1 ounce Swiss cheese, sliced
1 ounce Cheddar cheese, sliced
½ ripe avocado, sliced

Steps:

  • Heat olive oil in a skillet over medium heat. Crack eggs into skillet; cook for 1 to 2 minutes. Flip and cook egg until done, 2 to 5 minutes more. Transfer eggs to a plate and season with salt and pepper.
  • Spread butter onto 1 side of each bread slice.
  • Heat a skillet over medium heat. Lay bread slices in the hot skillet, butter-side down. Quickly layer Swiss cheese, 1 fried egg, Cheddar cheese, 1 fried egg, avocado, and remaining bread slice, butter-side up. Carefully flip sandwich to grill other side until golden brown, 3 to 4 minutes.
  • Remove sandwich from skillet and cut in half.

Nutrition Facts : Calories 855.3 calories, Carbohydrate 31.2 g, Cholesterol 458.4 mg, Fat 68.4 g, Fiber 7.8 g, Protein 32.9 g, SaturatedFat 25.8 g, Sodium 848.2 mg, Sugar 2.3 g

OPEN RYE SANDWICH WITH CHICKEN & AVOCADO



Open rye sandwich with chicken & avocado image

Rye bread makes for a substantial base for a lunchtime meal. Top with guacamole, Cajun chicken and lime

Provided by Jennifer Irvine

Categories     Lunch, Main course

Time 5m

Number Of Ingredients 5

2 tbsp guacamole (see Cajun grilled chicken recipe in 'goes well with', right)
2 slices rye bread
8 slices of tomato
2 Cajun grilled chicken breasts (see Cajun grilled chicken recipe in 'goes well with')
squeeze of lime

Steps:

  • Divide guacamole between rye bread, spreading it evenly. Arrange 4 slices of tomato on each sandwich, and top with a sliced Cajun grilled chicken breast (see 'goes well with'). Finish with lime juice and some ground black pepper.

Nutrition Facts : Calories 327 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 9 grams fiber, Protein 27 grams protein, Sodium 0.9 milligram of sodium

OPEN SANDWICHES - SMOKED SALMON & AVOCADO ON RYE



Open sandwiches - Smoked salmon & avocado on rye image

Some rye bread piled high with your favourite sandwich topping can be a tasty and healthy lunch, here's a few ideas

Provided by Mary Cadogan

Categories     Afternoon tea, Buffet, Lunch, Main course, Snack, Supper

Time 10m

Yield 1-2

Number Of Ingredients 6

½ avocado
chilli paste
squeeze lime or lemon juice
rye bread
few slices smoked salmon (slices of roast chicken or turkey also work well)
lime wedges

Steps:

  • Mash the avocado with a little chilli paste and a squeeze of lime or lemon juice. Spoon over a slice of rye bread and top with the sliced smoked salmon and lime wedges.
  • This is also good with sliced roast chicken or turkey.

HALLOUMI & BEETROOT OPEN SANDWICH



Halloumi & beetroot open sandwich image

This simple veggie sandwich has a spoonful of hummus, slices of grilled halloumi and fresh beetroot. A filling, vibrant lunch to perk up your plate

Provided by James Collins - Performance nutritionist

Categories     Lunch

Time 22m

Number Of Ingredients 6

25g fresh or frozen broad beans
25g halloumi
1 slice rye bread or sourdough
2 beetroots , cooked and quartered
1 tbsp hummus
½ lemon , juiced

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.

Nutrition Facts : Calories 437 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 20 grams protein, Sodium 2.6 milligram of sodium

CAJUN GRILLED HALLOUMI WITH LIME BLACK-EYED BEAN SALAD & GUACAMOLE



Cajun grilled halloumi with lime black-eyed bean salad & guacamole image

Salty sheep's cheese keeps its shape when cooked. Flavour with paprika and cayenne then serve with a bean salsa and avocado dip

Provided by Jennifer Irvine

Categories     Main course

Time 25m

Number Of Ingredients 19

1 tsp rapeseed oil
½ tsp dried oregano
½ tsp dried thyme
1 tsp smoked or regular paprika
¼ tsp cayenne pepper
1 garlic clove , finely chopped
125g block of halloumi cheese (125g more if using for Open rye sandwich - see 'goes well with')
200g black-eyed bean from a can, drained (or butter or cannellini beans)
2 tomatoes , deseeded and diced
85g sweetcorn from a can, drained
2 spring onions , trimmed and finely chopped
25g semi-dried tomato in oil from a jar, roughly chopped
zest and juice 1 lime
small handful coriander , finely chopped
1 avocado , stoned and peeled
¼ red chilli , deseeded and finely chopped
½ tbsp olive oil
juice 1 lime
small handful coriander , finely chopped

Steps:

  • Mix together the oil, herbs, spices and garlic in a large sealable bag. Divide a 250g block of halloumi into 8 slices. It can be very salty, so soak the slices in cold water for at least 10 mins, if you have time. Pat dry, then rub a spoonful of the Cajun mix into each slice, and reserve 4 slices for Open rye sandwich (see 'goes well with').
  • In a large bowl, mix all the ingredients for the bean salad. Stir well and set aside.
  • For the guacamole, scoop the flesh from the avocado and put it in a medium bowl, chopping it roughly with the side of the spoon. Add the rest of the ingredients and mix well. If you prefer your guacamole to be smoother, mash the avocado well with the olive oil and lime juice until it's at your preferred consistency before stirring in the other ingredients.
  • Heat the grill. Line a grill pan with foil, place the halloumi slices on it and grill for 3-4 mins, checking occasionally until golden.
  • Set aside 2 tbsp guacamole for tomorrow's lunch and chill. Place 2 slices of halloumi on each plate, with some bean salad and a dollop of guacamole on the side.

Nutrition Facts : Calories 488 calories, Fat 29 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 12 grams fiber, Protein 27 grams protein, Sodium 2.2 milligram of sodium

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