Open-face Tahini and Sauerkraut Sammy

December 1, 2019 • Nancy Wolfson-Moche
This is my go-to breakfast for all seasons. It takes five minutes to make, and two of the ingredients are pantry staples, so as long as I have some bread, it’s a no brainer. A whole grain (bread) + a plant protein (tahini) + a fermented vegetable (sauerkraut) = a whole handheld meal that will take me to lunch and beyond.
  • INgredients to serve one
  • One slice of sourdough or other unyeasted bread
  • 2-3 tablespoons organic tahini
  • 1-2 tablespoons raw (unpasteurized), organic sauerkraut, locally made if possible
  • A few sprigs frisée or other leafy green for garnish
  • Slice the bread. If it is a few days old, steam it in a steamer basket in a pot with two inches of boiling water for about one minute, until it is soft and smells fresh.  
  • Spread the tahini on the bread.
  • Cover with sauerkraut and a few sprigs of frisée  or any other leafy green.

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Icing on the Cake: Testimonials

Dear Ms. Nancy, Thank you for teaching me how to cook. A lot of my skills have developed through cooking. Cooking has also given me a bigger appetite for more foods. I can also make my own cook book! Some of my favorite foods that I've cooked with you are butter, date candys, tzatziki, pickles and potato leek soup. Thanks for giving me my cooking skills. Love, R. (8 years old)