Foodie recipe
Ian Leatt



It’s not easy making the perfect sandwich, starting with the bread used to complement the goodness inside. Come to think of it, does it even need to have bread? 

Do you have a go-to? If someone were to ask me, I would say my go-to is fresh French baguette, a good strong cheddar cheese, freshly sliced onion and tomato with mayonnaise and a pinch salt and pepper. But we all have our own preferences. 

A popular way to eat sandwiches across the pond was as open-faced, meaning bread on the bottom. I don’t see these offered in any restaurants these days. Are they offered at all? 

If you are in the mood for a change yet still want to have a sandwich, why not give something like this a try? Once you have eaten a sandwich this way, you will find yourself making them more and more.

Here is what you will need:

4 Slices good grain bread (or your choice)

2 tablespoons butter for the bread

10 Cherry tomatoes halved.

10 slices peeled and halved cucumber.

½ cup grapes

4 green onions finely chopped.

3 tablespoons blueberries.

8 raspberries

1 avocado peeled and chopped.

6 strawberries quartered.

6 blackberries

2 slices pineapple chopped.

4 eggs

4 slices pastrami (or meat of your choice)

2 tablespoons mayonnaise

¼ grated carrot

4 lettuce leaves finely sliced.

2 tablespoons sliced almonds.

2 tablespoons wonton strips fried.

3 tablespoons olive oil

3 tablespoons malt vinegar

1 teaspoon finely chopped fresh parsley.

For the Vinaigrette

1 tablespoon Dijon mustard

5 tablespoons rice wine vinegar

5 tablespoons Olive Oil

Pinch salt and pepper

1 teaspoon sugar

1 teaspoon finely chopped garlic

The all important how to:

Like all sandwiches, butter the slices of bread, then place butter side up on top of each other, two on each plate. Add a touch of mayonnaise to the top slice.

Place a pot of water on the stove, add a pinch of salt, 3 tablespoons malt vinegar and 3 tablespoons olive oil. Bring to a boil, then turn the water down to a simmer. Crack open an egg and gently stir the water, pour the egg into the water then repeat. I only use a small pot so poaching two eggs at a time works best.

Gradually add all ingredients except the pastrami, to the sandwich, start with the lettuce then evenly add the remaining items. Once all ingredients have been used place the pastrami on the top, try to keep it flat.

Check to see that the poached eggs are cooked to how you like them, then carefully remove from the water and place on top of the pastrami. Finish with a little finely chopped fresh parsley.

Serve the vinaigrette on one side, some people like to dress their own sandwiches! It’s a choice kinda meal.

Ian Leatt is general manager of Pegasus Publications and a trained chef.