Open Sandwich – Chicken & tahini

5/5 (2)

From savoury to sweet options, breakfast or canapes, try these gourmet open sandwich topping ideas and add your twist to them.

INSTRUCTIONS Print the recipe

Ingredients

1 tsp sea salt
1 small chicken breast, cooked and shredded (we love Waitoa)
2 slices soy and linseed toast bread (we love Bürgen)
2 tbsp Chantal Organics Hulled Tahini
1 small carrot, grated
A small handful of watercress
A drizzle of Chantal Organics Extra Virgin Olive Oil
Salt and pepper

instructions

Step 1.

In a saucepan over a medium heat, heat the water until it reaches a rolling boil. Add 1 teaspoon of salt and then slowly lower the chicken breast into the water. Simmer for 12–15 minutes until the chicken is cooked through completely. Cool and shred.
Step 2.

Toast the Bürgen bread to your liking.
Step 3.

Spread the tahini over the Bürgen bread, top with some shredded chicken, grated carrot and garnish with cress. Drizzle with olive oil and sprinkle with salt and pepper to taste.
Tip:

To save time, you can buy pre-cooked chicken in the deli aisle of the supermarket or use a rotisserie chicken.

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Chantal Organics Products used

Extra Virgin Olive Oil

Tahini Hulled

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