Dukkah Brie Sandwich

Ingredients

• 1 Baguette

• 1 Brie (sliced)

• 1 tbls Dukkah

• 5-7 Walnuts (whole and/or crushed)

• 2-3 tbls Honey

• 1 handful Arugula

Method

1. Simply cut open your baguette

2. Arrange brie, walnuts and drizzle honey

3. Broil sandwich at 425 degrees for 5 mins or until golden on top - for the best warm toasty version (although untoasted is also delicious!).

4. Place arugula and sprinkle Dukkah to finish et Voila!

Shawarma Mushroom Sandwich

Ingredients

• 1lb Mushroooms of choice

• 2 tbls Extra Virgin Olive Oil

• 2 tbls Tahini

• 2 tsp Shawarma

• 2 Garlic Cloves

• 2 tbls Water

• 2-3 Green Onions

• 1 cup Parsley

• 1 cup Cilantro

• Salt to taste

Method

Cut up garlic and mushrooms and saute in olive oil, water and Shawarma mix for a good 5-7 mins or until tender. Roughly chop parsley and cilantro and mix with tahini to make a sauce. Stuff Batbout bread (or Pita works) and mushrooms. Add green onions and tahini mix and enjoy an amazing sandwich.

Octopus Sandwich

Ingredients

• 3 Octopus Tentacles (precooked)

• 1 Crusty Bread (we love a good French baguette!)

• 1 tsp Urfa Biber

• 1 tsp Moruno Rub

• 2 tbls Chermoula

• 3 tbls Extra Virgin Olive Oil

• 1 tbls Mayonnaise

• Onion (thinly sliced), Arugula, Parsley (optional)

Method

1. Sauté octopus 3-5 mins until seared on each side.

2. Add Moruno and stir for 1 min. Add Urfa Biber and stir for an additional minute.

3. Toast bread in the oven/toaster and spread generously to your liking with mayo and Chermoula.

4. Add octopus and any of your preferred greens. We like to add raw onions and parsley.

Thon Ohror (Harissa Tuna Sandwich)

Ingredients

Serves 2-4, depending on hunger and sides

• 2 cans good tuna in olive oil

• 3 tbsp mayo, and more for construction

• 4 tbsp Villa Jerada Harissa

• Baguette (Vietnamese style or Ciabatta)

• ½ cup green olives, sliced crosswise

• ½ small red onion, thinly sliced

• 2 eight-minute eggs, sliced crosswise, and seasoned with salt and pepper

• 1 boiled potato, sliced crosswise, and seasoned with salt and pepper

• ¼ Villa Jerada Preserved Lemon, sliced

• 8 cornichon pickles, sliced crosswise

• Big handful of flat-leaf parsley leaves, whole or roughly chopped
  Salt and pepper

• Parsley (handful)

• Salt & Pepper (to taste)

Method

Mix tuna, mayo, and harissa together. 

Slice baguette lengthwise and spread mayo thinly on both sides.

Spread tuna mixture onto the bottom of the bread.

Layer all remaining ingredients evenly and to your pleasure.