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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