APL’s Creative Open-Faced Sandwiches

Nothing makes your morning toast more fun than some creative toppings! Check out how APL spent their Sunday in the kitchen making some quick and easy open-faced sandwiches.

We made a pea puree (1 cup peas, 1 clove garlic, dash of extra virgin olive oil, & sea salt) and spread it on top of a toasted piece of millet bread, with some fresh and thin parmesan, lemon zest, and a drizzle of olive oil.

Take another piece of toasted millet bread and top it with garlic & herb Boursin cheese, apricot preserves, thinly sliced radishes, and a sprinkling of kale microgreens.

Grilled kale makes this sandwich my fave, but it is the combo of flavors that is so fun! Take a toasted slice of millet bread and top it with some cherry preserves, spicy dijon mustard, 2 pieces of pan-grilled kale, and some thin slices of fresh parmesan.

RecipesAshley Pettit