Superb sandwich suggestions: here’s all you knead to know
Calling all bread fans! Our bakery offering has had a revamp and we couldn’t be more excited about it. The new Vienna Bakery range is jam-baked with delicious goodies, from healthy breads to pastries and properly indulgent treats.
We’re particularly passionate about great bread and think that our new selection of healthy artisan loaves, which are made using natural ingredients, are free from preservatives and baked fresh every day, are something to really celebrate. The Chia, Quinoa, Multiseed, Wikinger and Rye loaves are delicious simply toasted but they also make a fantastic base for on open sandwich. If you’re after a little lunchtime inspiration, here are a few ideas to get you started…
Kimchi and tomato on Rye
Mix a little crushed garlic into your favourite mayonnaise along with a squeeze of lemon juice. Cut juicy beef tomatoes into slices, then drain on kitchen paper and leave for five minutes or so. Spread slices of Rye bread with the garlic mayo, pile the tomatoes on top and finish with kimchi and a sprinkling of cress.
Quinoa bread with roasted vegetables and pesto
Roast sliced red onions and strips of red and yellow peppers in the oven until softened and starting to char around the edges. Top quinoa bread with store-bought beetroot hummus, then pile on the roasted vegetables. Dot with crumbled feta and drizzle with pesto mixed with olive oil just before serving.
Blue cheese, grape and bresaola Wikinger toasts
Thinly slice a handful of red grapes and drizzle with a little balsamic vinegar. Tear slices of bresaola into pieces. Arrange the grapes and bresaola on toasted Wikinger bread, then dot with blue cheese. Finish with a handful of chopped parsley.
Multigrain bread with avo, salmon and capers
Slice a hardboiled egg in half. Roughly mash a ripe avocado, then season and stir in the juice of half a lemon. Spread the avo mix over slices of Multigrain bread and top with pieces of smoked salmon. Place the halved boiled egg on top and scatter with capers and chopped dill.
Pear, ricotta and blackberry on Chia
In a small bowl mix together ricotta and the zest of ½ lemon. Cut a ripe pear into thin slices. Spread the lemon-ricotta over slices of Chia bread, then arrange the pear on top. Add halved blackberries and thyme leaves to serve.