Louise Lister
OLIVE SOURDOUGH WITH HALOUMI AND ZUCCHINI
Makes 4
INGREDIENTS
1 large zucchini, halved and thinly sliced lengthways
2 tablespoons olive oil
250g haloumi, sliced
3 tablespoons pesto
4 thick slices olive sourdough
Handful mint leaves, shredded
Lemon wedges to serve
METHOD
- Preheat a chargrill pan or frypan over a high heat, Place zucchini slices in a bowl, drizzle with half the oil and toss to coat. Chargrill in batches until browned and softened.
- Using the same pan, chargrill haloumi slices on both sides until browned.
- Combine remaining oil with pesto and spread over each slice of olive sourdough. Season well with sea salt and ground black pepper.
- Top each slice with chargrilled zucchini and haloumi and a sprinkle of shredded mint leaves. Serve immediately with lemon wedges for squeezing over.
TIP: Spicy salami makes a delicious addition to this open sandwich
HAM, CHEESE AND SPINACH MELT WITH RED ONION JAM
Makes 4
INGREDIENTS
1 skinny baguette
100g thinly sliced Swiss cheese
100g sliced ham off the bone
60g pitted olives, sliced
100g thinly sliced mature cheddar
RED ONION JAM
1 tablespoon olive oil
2 red onions, peeled, halved and thinly sliced
½ teaspoon sea salt
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
2 teaspoons fresh thyme leaves
METHOD
- To make the red onion jam, heat oil in a saucepan over a medium heat. Add onion and salt and stir to coat. Cover and cook for 15 minutes, stirring occasionally. Reduce heat to low and cook for a further 15 minutes. Add sugar and vinegar, stir well, scraping up any bits stuck on the bottom, and cook for a final 15 minutes. Stir in thyme, then set aside to cool.
- Preheat oven to 180°. Cut the baguette into four equal pieces, then slice open. Spread both sides of each piece of bread with the onion jam and season with sea salt and ground black pepper. Layer fillings in the following order: Swiss cheese, ham, olives and cheddar.
- Place filled baguettes on a baking tray and warm in the hot oven for 5-6 minutes or until the cheese starts to melt. Serve immediately.
BRIE AND CRISPY PROSCIUTTO TOASTIE
Makes 4
INGREDIENTS
1 large capsicum, halved and deseeded
1 tablespoon olive oil
100g thinly sliced prosciutto
1 small red chilli, finely chopped
2 tablespoons small capers, rinses, finely chopped
2 tablespoons coarsely chopped flat-leaf parsley
150g good-quality egg mayonnaise
8 thick slices crusty wholemeal bread
250-300g brie, sliced
METHOD
- Preheat grill to high. Squash capsicum halves flat, then grill, skin-side up, until blackened. Seal in a plastic bag for 15 minutes, then peel off the skin and cut into thin strips.
- Heat oil in a frypan. Add prosciutto and cook until crispy, turning once. Drain on paper towel.
- Combine chilli, capers, parsley and mayonnaise and season with sea salt and ground black pepper.
- Toast bread and spread with chilli mayonnaise. Top four slices with capsicum, prosciutto and brie, then enclose with remaining slices. Serve immediately.
TIP: if you want your brie melted, this can also be cooked briefly in a contact grill or sandwich press or warmed in the oven.
MARINATED CHICKEN AND AVOCADO ON SEEDED TOAST
Makes 4
INGREDIENTS
2 tablespoons olive oil
1 tablespoon Moroccan spice mix
350g skinless. Boneless chicken breast
1 tablespoon lemon juice
100g good-quality egg mayonnaise
8 thick slices seeded bread
40g rocket
1 large avocado, sliced
80g sun-dried tomatoes
METHOD
- Combine oil and spice mix in a small bowl. Halve chicken breast horizontally to make thinner pieces and place in another bowl. Add oil mixture and toss to combine. Set aside for 30 minutes.
- Meanwhile, combine lemon juice and mayonnaise in a small bowl and season with sea salt and ground black pepper.
- Heat a chargrill pan or grill to medium-high. Add marinated chicken and cook for 2-3 minutes on each side or until cooked through. Set aside for 5 minutes to cool, then slice.
- Toast bread slices on each side. Spread with lemon mayonnaise and top with rocket, avocado, chicken and sun-dried tomatoes. Serve immediately.
