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11 Aug, 2021

Rye Bread Sandwiches

Is there anything better than a simple, light lunch that only takes a few minutes to put together? These open sandwiches, made with rye bread, are just the thing. We have two delicious and vibrant versions of an open sandwich for you: hummus & tomato and broad bean purée and radish.


Makes 6 open top sandwiches.

  • 6 slices of rye bread
  • 2 large heritage tomatoes, sliced vertically into eights
  • 6 cherry tomatoes, halved
  • 1 tbsp capers
  • 6 radishes, peeled into ribbons
  • Salt and cracked black pepper

For the broad bean puree

  • 100g broad beans
  • Handful fresh mint leaves
  • 1 tbsp olive oil
  • Good pinch of salt
  • Cracked black pepper

For the hummus

  • 400g tin chickpeas
  • 2 tbsp olive oil
  • 2 tbsp tahini
  • Good pinch of salt


  1. To make the broad bean puree, place the beans in a pan and cover with boiling water. Simmer for 5 minutes until soft then place immediately into a bowl of water and ice to cool completely. This will retain the bright green colour. Now tip the cold, cooked beans into a food processor along with the mint, oil, salt and pepper and blitz to a fairly course texture.
  2. For the hummus, place all the ingredients in a blender and blend until smooth and velvety.
  3. Heat a grill on the hob at a high heat. Slice the loaf and grill each slice until there are black griddle lines and edges are toasted and golden.
  4. On half of the slices, dollop a tablespoon of the broad bean puree and top with the ribbons of radish. On the other half of the slices, dollop a tablespoon of the hummus, before topping with the tomatoes and capers.
  5. Serve on a dish and drizzle some olive oil over the top of the slices. Generously season. Serve as a starter or alongside a green salad for lunch.