Grilled open sandwiches with turmeric
Serves 1-2 | Preparation & grilling time 10 min
Spread the spice mix on the bread slices. Cover with cold meat, a piece of tomato and grated cheese. Grill on a cast iron skillet or baking sheet/grid iron covered with ovenproof baking paper/parchment until the cheese has melted or browned and become crispy (to your liking). Garnish with sprinkled oregano and fresh herbs.
Serves 1-2 | Preparation & grilling time 10 min
Ingredients / spread
2 teaspoons tapenade (olive-based spread)
1 teaspoon grated turmeric (small root) or 1/4 - 1/2 teaspoon ground turmeric
1 teaspoon grated garlic (2 cloves)
1 teaspoon roasted onion flakes
1 teaspoon tomato ketchup
1/2 teaspoon oregano
1/2 teaspoon paprika/bell pepper powder
1/4 - 1/2 teaspoon cayenne pepper
1/4 - 1/2 teaspoon black pepper
Other ingredients
2 slices wheat toast/loaf
1/2 plum tomato (2 big slices)
6 thin slices (20-25 g) air-dried beef, Bresaola or salami (I used air-dried beef)
35-40 g (150 ml) coarsely grated parmesan or cheese to your liking
Instructions
Set the grill resistor/oven to 225°C. Grate the turmeric and garlic. Mix the tapenade, turmeric, garlic, onion flakes, ketchup, oregano, paprika, cayenne pepper and black pepper on a small skillet/frying pan and fry on high heat for 1-2 minutes.Spread the spice mix on the bread slices. Cover with cold meat, a piece of tomato and grated cheese. Grill on a cast iron skillet or baking sheet/grid iron covered with ovenproof baking paper/parchment until the cheese has melted or browned and become crispy (to your liking). Garnish with sprinkled oregano and fresh herbs.
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