baked vegetables & an open sandwich

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This is the destiny of an open sandwich. On one side there is the bread, on the other side there is a crisp lettuce leave – both encapsulating the inner delicacies of baked vegetables, baked eggs, melted pecorino, crisp arugula in a soft yoghurt cream!

At the beginning …



… there was this open sandwich where the bread & the yoghurt cream & the arugula is barely visible …

Just fold 1 or 2 large lettuce leaves around & you can start enjoying the hot sandwich which brings me to my sandwich rules:

  • A sandwich is always more than its ingredients (because all the ingredients melt into a new entity – more juicy, more spicy, more creamy, more … delicious!).
  • A sandwich is made for eating with your hands. (The most popular sandwich has got 2 slices of bread & in between there is a filling. So you can easily grab the sandwich & take a mouthful … Just forget about knife & fork!)

What is the 1st step when preparing a sandwich?

We have to decide what bread to use …

In this case I had some fresh French wheat bread on my kitchen counter.


For the record:
In general you may use any kind of bread for your sandwich, however, the bread should blend well w/ the ingredients.



The main ingredient of my planned sandwich are baked vegetables. I could rely on:

  • red peppers
  • courgettes
  • eggplants
  • mushrooms
  • yellow onions
  • garlic.



Even better: I could open my fridge & grab some baked vegetables for my sandwich.


For the record:
I had prepared a big batch of baked vegetables last weekend & the leftovers chilled in my fridge – all neatly packed in small containers. OK – when preparing the dinner I already had in mind to do some sandwich experiments so that I just cleaned & chopped some more vegetables than actually needed for dinner.


My general sandwich idea is: how to use leftovers for delicious home-made sandwiches – no fuss, no frills! Based on whatever is available in you fridge or your pantry in order to kill off any leftovers & define lunch or dinner in almost no time.


Coming back to the baked vegetables …
I lined baking trays w/ baking parchment & filled them w/ roughly chopped vegetables (see above). The vegetables were mixed w/ olive oil, dried herbs of the Provence as well as salt & pepper. Then there was an oven session of about 30 min at 175° C w/ fan. (Of course you may also use only part of the different vegetables …)


For the record:
I didn’t do any photos of these preparations … I’m sure you now how to proceed from earlier posts.


… & before taking the next step: grate some pecorino!

Then I put some olive oil in a frying pan & filled it w/ a layer of assorted vegetables.
Attention: it’s only 1 layer!

I started frying – however, no stirring in the pan.



I whisked 4 eggs & poured the mess evenly over the layer of vegetables – no stirring!

I added the grated pecorino – also evenly distributed. I had about 60 g grated pecorino; if you like you may also use up to 80 g.



I reduced the heat to prevent the mess from burning & put a fitting lid on the frying pan. About 10 min later all was fine & set. I just let it slip on a wooden board.



My frying pan had a bottom of 23 cm. That’s quite large – so I quartered the baked egg mess. Here comes the idea of preparing 4 sandwiches. If you use a smaller pan (e. g. 18 cm bottom) you may also prepare only 2 sandwiches (i. e. 2 eggs, 30 – 40 g pecorino & respectively less baked vegetables).


For the record:
You may store a quarter or 2 of them in the fridge for 2 – 3 days.



For assembling the sandwich we need some yoghurt cream:

  • Greek yoghurt (10%)
  • sweet French mustard
  • olive oil
  • salt & pepper.

Furthermore we need some finely chopped arugula.



The slice of bread is toasted & some yoghurt cream is distributed on top. Then a good layer of chopped arugula covers all.



On top there is a quarter of the vegetable-egg-pecorino mess. It’s vital that it’s still hot.



For eating we take 2 large lettuce leaves to cover the egg mess, cut the sandwich into halves & now we can grab the sandwich & start w/ the 1st mouthful …



… the crispy bread, the creamy spicy yoghurt-arugula mess … the hot vegetables w/ eggs & the strong flavour of pecorino …



(It’s a rather long post, but believe me if you can rely on leftovers in your fridge etc. it won’t take more than about 15 min to assemble the sandwich!)




baked vegetables & an open sandwich
Prep Time15 mins
Servings: 4 sandwiches
for the basis:
  • 4 slices of French wheat bread
for the vegetables' layer:
  • 200 - 250 g baked vegetables (mixed - eggplant, onion, courgette, mushrooms, red peppers) (1 layer in a frying pan of 23 cm (bottom))
  • 1 tbsp olive oil (for the frying pan)
  • 4 eggs
  • 60 - 80 g grated pecorino
for the assembling:
  • 2 tbsp Greek yoghurt (10%)
  • 1 tsp sweet French mustard
  • 1 tbsp olive oil
  • salt & pepper to taste
  • 1 handful arugula (finely chopped)
  • 4 - 8 lettuce leaves
  • frying pan (bottom 23 cm)
how to...
  • Grate the pecorino.
  • Add olive oil to the frying pan & distribute the baked vegetables evenly so that the bottom of the pan is just covered.
  • Whip the eggs & pour the eggs into the pan over the baked vegetables. All should be covered.
  • Add the pecorino & distribute evenly.
  • Let it fry - softly! - for about 10 min until it's firm & the pecorino has melted. Don't stir; cover w/ a fitting lid.
  • Let it slip on a plate or whatever & quarter it.
  • Mix the Greek yoghurt, the sweet French mustard & olive oil. Add salt & pepper to taste.
  • Toast the bread on both sides.
  • Distribute the yoghurt mess evenly on all slices of bread.
  • Chop the arugula & add to the yogurt mess.
  • Add the egg-vegetable mess on top.
  • Cover w/ 1 or 2 lettuce leaves & cut into halves. The lettuce leaves will help you eat the open sandwich.
Precondition:     The baked vegetables are already waiting in your fridge (leftovers from your last dinner or whatever.)


(information on equipment)



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