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 AVOCADO SANDWICHES

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.

OPEN-FACED FINGER SANDWICHES

Steps:

• Toast the bread. Trim the crusts. Halve the slices into 1 1/2-by-3-inch pieces.
• For the prosciutto and ricotta: In a small bowl, mix together the ricotta, olive oil, lemon zest and salt. Spread the mixture on 6 pieces of bread. Ribbon a piece of prosciutto on top and garnish with 2 arugula leaves.
• For the avocado: Place 2 slices of avocado on 6 pieces of bread. Sprinkle evenly with the quinoa, sea salt and chile flakes.
• For the smoked salmon: In a small bowl, mix together the creme fraiche and capers. Spread evenly over the remaining 6 pieces of bread. Ribbon a piece of salmon over the top and garnish with 1 or 2 batons of chive.

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.