Sweet and Savory Open-faced Sandwiches

Road trips are always such exciting experiences—discovering a new place, being a part of something you don’t know, traveling in an extension of home— but the first thing I prepare for is food. My personal contribution to snacks is a box of granola bars because I know we’ll need something healthy among all the beef jerky, chips or popcorn the others might bring. And then there is lunch. I know this makes me harder to road trip with, but I cannot stand fast food. It really isn’t even an option so I better have my meal prepared before hand.
For my recent trip to San Diego, I decided to eat a little early so I wouldn’t have to stop anywhere. I had a few slices of sourdough bread left and after a quick look into the fridge I found a few peaches, figs and heirloom tomatoes from the farmer’s market as well as fennel, beets and my homemade ricotta. I used the latter on every sandwich. I defrosted my pesto and took a few basil leaves, mint and thyme leaves from my mini herb garden on the balcony to make these delicious open-faced sandwiches.

Sweet and Savory Open-faced Sandwiches Recipe

Heirloom Tomatoes and Pesto Sandwich
5 Heirloom tomatoes
Homemade ricotta (or store-bought)
Pesto
Sourdough bread

Beet and Fennel Sandwich
6 slices of fennel
6 slices of beets
Thyme
Homemade ricotta (or store-bought)
Sourdough bread

Peach and Thyme Sandwich
1/2 Peach
Thyme
Homemade ricotta (or store-bought)
Sourdough bread

Fig and Mint Sandwich
3 Mission Figs
Mint
Homemade ricotta (or store-bought)
Sourdough bread

DIRECTIONS:
Slice the sourdough bread and spread ricotta on each slice. Top with the rest of the main ingredients and sprinkle with herbs.

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