Open sandwich

Total: 45 Min. | Active: 45 Min.
Nutritional value / piece: 209 kcal
, Fat: 7 g
, Carbohydrate: 24 g
, Protein: 10 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

500 g brown bread or country bread

Roast beef & horseradish

100 g sour single cream
1 tsp curry powder
¼ tsp turmeric
¼ tsp salt
½ baby pineapple, cut into cubes
150 g roast beef, sliced
2 tbsp fried onions
1 cm horseradish, finely grated

Ricotta & pepper

100 g ricotta
1 tbsp olive oil
1 red pepper, cut into thin slices
1 yellow pepper, cut into thin slices
1 tbsp white wine vinegar
1 tbsp chives, finely chopped
1 tbsp liquid acacia honey
¾ tsp sea salt

Mackerel & avocado

½ avocado
1 tbsp lime juice
¼ tsp salt
150 g mackerel
½ bunch radish, with greens
a little lime juice
a little sea salt
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How it's done

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Cut the bread into 12 slices, toast.

Roast beef & horseradish

Mix the crème fraîche, curry and turmeric, season with salt.

Spread the curry sauce onto 4 slices of bread. Cover with the pineapple and then top with the pastrami. Sprinkle the fried onions on top.

Ricotta & pepper

Spread the ricotta onto 4 slices of bread. Heat the oil, stir fry the peppers for approx. 4 mins., stir in the vinegar.

Spread the ricotta onto the slices of bread.

Top with the peppers and chives, drizzle with acacia honey. Sprinkle with Fleur de Sel.

Mackerel & avocado

Puree the avocado, lime juice and salt. Finely chop the radish greens, set aside. Thinly slice the radish.

Divide the avocado onto 4 slices of bread. Top with the mackerel, radish and radish greens. Drizzle with lime juice and sprinkle with Fleur de Sel.

Good to know
Tip: Serve the roast beef open sandwich with slices of cucumber.
Tip: Use soft goat’s cheese instead of ricotta
Tip: Serve the mackerel open sandwich with freshly grated horseradish.

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