Italian-style Toasted Open Sandwiches
PREP 5 MIN•COOK 5 MIN
Dan's toasted open sandwiches have a base of homemade tomato sauce and cheese, but the rest is up to you. Follow Dan's lead, or mix and match proteins and veggies to suit your preferences or what you have in the fridge.
EF
GF
NF
Number of servings
2
Base
1⁄3 spray olive oil
2 thick slices (70g ea) sourdough bread (or gluten free)
2⁄3 garlic clove peeled & cut in half
salt & pepper, to taste
1⁄8 cup (20g) tomato paste
1⁄2 tbs red wine vinegar
1⁄4 tsp dried oregano
Classic Topping
1⁄8 cup (15g) parmesan finely grated
25g mozzarella torn
16 2⁄3g mini roma tomatoes cut in half
1⁄3 sprig of fresh basil leaves picked
Mushroom Topping
1⁄3 tsp olive oil
13 1⁄3g button mushrooms sliced
1⁄8 small red onion thinly sliced
1⁄8 cup (16 2⁄3g) red cabbage finely shredded
1⁄3 sprig of fresh thyme leaves picked
1⁄8 lemon juiced
41 2⁄3g mozzarella torn
Ham Topping
26 2⁄3g prosciutto torn in pieces
1⁄8 cup (13 1⁄3g) parmesan finely grated
1⁄8 cup rocket (or radicchio or witlof)
2⁄3 tsp balsamic glaze
Preheat your grill and position an oven rack about 5cm from the heat.
Spray both sides of the sourdough with oil and arrange on a baking tray.
Grill, until lightly golden, turn over and cook the other side.
Remove from tray and ‘grate’ the cut side of the garlic over one side of the toast. Season with the salt and pepper, and set aside.
Stir together tomato paste, vinegar and oregano in a small bowl to make a spreadable sauce. You may need to add a little water.
Spread the sauce over all pieces of toast.
Classic Topping
Scatter parmesan and torn pieces of mozzarella over a third of the toasts and place under the grill for 2-3 minutes or until melted.
Top with tomatoes, torn basil and season with salt and pepper to serve.
Mushroom Topping
Add oil to a non-stick frypan and saute mushrooms over high heat for 3-4 minutes or until golden and soft.
At the same time, combine onion, cabbage, thyme and lemon juice, season with salt and pepper and set aside.
Scatter mushrooms and torn mozzarella over a third of the toasted bases and return to the grill for for 1-2 minutes to melt the cheese. Top with cabbage slaw to serve.
Ham Topping
Top a third of the toasts with prosciutto and parmesan and place under the grill for 3-4 minutes to melt.
To serve, top with rocket, a drizzle of balsamic glaze and season with salt and pepper.
Energy (kJ)
1749 kJ / 414 cals
Protein
24.5 g
Fat
17.6 g
Sat. Fat
9.2 g
Carbs
38.4 g
Sugar
3.5 g
Fiber
5.1 g
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