- 2 slices of whole wheat bread
- soft goat cheese
- 4 sun-dried tomatoes + oil from the jar
- 6 green olives
- handful of rucola
- handful of pine nuts
- fine salt to liking
Kitchen equipment needed
- Cutting board & chef’s knife
- Small skillet
Making the sandwich — 10 minutes
Heat the small skillet on medium heat. It’s not necessary to add any butter or oil. Roast the pine nuts in the skillet for a few minutes or until they are golden brown. Immediately sprinkle some fine salt on the pine nuts. Stored in an air tight container the pine nuts can be used in future recipes. Having roasted pine nuts on hand is always very handy.
Divide the goat cheese over the slices of bread. For equally smearing, use a spoon or knife. Slice some sun-dried tomatoes in smaller pieces. Slice the olives in small rings. Divide the sun-dried tomatoes and olive rings on the bread.
Use a little bit of the sun-dried tomato oil from the jar to bring a little more taste to the rucola. Finish the goat cheese sandwich off with rucola and pine nuts. Enjoy your meal!