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Perhaps you vowed to bring your lunch to work more often this year. No leftovers to carry? Healthy sandwiches are a great weekday lunch solution. This delicious sandwich calls for minimum ingredients -- all you need to do is slice up some veggies, lay them on your favourite whole wheat bread and then throw your sandwich into the oven or grill for a crispy-yet-juicy sandwich full of flavour. Here’s an open face version of the sandwich to wow your guests at that quick Sunday brunch.
What you will need:
1 whole-wheat bread/bun about 500g 4-5 large tomatoes 6 boiled eggs 1 orange or red capsicum 200g cheddar cheese 50g butter Salt to taste 1 teaspoon ground black Pepper 6 garlic cloves cut into chunks Hot chilli sauce for garnish (optional)
What to do:
Slice the tomatoes into medium size rings and set aside.
Cut the capsicum into two, remove the seeds and cut them into slices, peel the boiled eggs and slice them up as well.
Using a bread knife, slice the bun into two to make two big slices of bread. Spread the butter on the bread.
Arrange the tomato slices on the bread and then layer with some egg slices and more tomatoes. Layer the capsicum slices and garlic slices over this. Sprinkle the cheese over the veggies and eggs.
Sprinkle some ground black pepper and salt over the sandwiches then place them on a baking tray. Cut up any extra tomatoes and place them on the side of the tray as well.
Bake at 180°C for about 10 minutes or until the cheese is crusted and the bread toasted. The tomatoes will be juicy -- you don’t want to overcook them. Remove from the oven and serve immediately.
(Images: The Saturday Standard)
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