These healthy open-faced sandwich recipes are so good and can be very easy to prepare. Sometimes the time for cooking is too short and you need an easy and healthy breakfast, post-workout meal or lunch. So here it is.

You can prepare them and the kitchen stays nearly clean (hurray!).

The ingredients are mostly always in the fridge. So, this healthy and tasty breakfast or lunch is a real-time saver.

What type of bread do I use?

I get you covered. Options are ENDLESS.

If you eat sourdough bread, go ahead, these sandwiches are absolutely fab with toasted sourdough bread. I sometimes do my own or buy it from a little artisan who uses fabulous ingredients.

Another option for these sandwiches is to use pumpernickel bread from Biona or some crackers. Those are great healthy options too.

If you have a bit of time ahead of you, you should try my gluten-free multi-seeds crackers or healthy carrot crackers. It is more or less different ingredients that you have to mix together to create a dough, to flatten and bake in your oven.

If you want SAVORY sandwiches

My cheese spread for 2 of the savory open-faced sandwiches is actually my creamy vegan almond ricotta. It is absolutely fantastic, tasty, and easy to make. No time, pick any ricotta, goat cheese or cheese spread you have handy, it will do the job too. If you want something different, colorful, and with extra protein, go for my pink beetroot hummus. It is a champion too.

My first favorite combo is ricotta, avocado, baby tomatoes, alfalfa sprouts, and blackberries, salt and pepper. But this is because I can’t resist avocado.

My second favorite is ricotta, radishes, sesame seeds, salt, pepper, and cayenne pepper. Whenever I have the chance, this lovely sandwich is great with edible flowers for the final touch.

If you want SWEET sandwich

A great combination is peanut butter, strawberries, basil, and hemp seeds. Just fantastic and fulfilling! I say peanut butter, but you could easily swap it for almond butter or cashew butter. Same, same.

Top Tip

I love to use sprouts. Here, I combine alfalfa and avocado.

Alfalfa sprouts are the shoots of the alfalfa plant, harvested before they become the full-grown plant. The sprouts contain a concentrated amount of certain vitamins and minerals.

I have tried to sprout alfalfa at home. It’s so easy. Find the seeds and then :

Put 2 tablespoons of seeds into a normal jar (or in your sprouting jar if you have one). Wash them and cover them with a few inches of cool water. Cover the top of the jar with cheesecloth and secure with a rubber band. Allow the seeds to soak overnight.

Then in the morning, drain off the water.

For the next few days, rinse the seeds in the morning and evening by filling the jar with some water, swishing the seeds around, and draining them. Store the jar in a spot away from direct sunlight.

After 3 days you can start to harvest your sprouts. Take them out into a sealed bag and keep it in the fridge for about 3 days.

Healthy open-faced sandwich recipes and….

Easy, indulgent, salty-sweet and delicious !

If you make it

If you make my healthy open-faced sandwich recipes, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.

Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.

Healthy greetings from Laetitia