Open season: Mediterranean open sandwiches

These Mediterranean sandwiches are perfect for relaxed Aussie summer lunches.

Cajun-spiced prawn and avocado open sandwiches. Picture: Guy Bailey

Open sandwiches are perfect for relaxed summer lunches. Pan-fry, chargrill or toast the bread until golden and top with the fillings. Vary the bread or change the fillings to suit your mood.

MEDITERRANEAN OPEN SANDWICHES

4 tablespoons extra-virgin olive oil, plus extra for brushing

1 clove garlic, crushed

2 tablespoons chopped basil

4 thick slices of rustic white Italian-style bread (such a ciabatta or sourdough

1 eggplant, sliced into 1cm thick rounds

Handful baby salad leaves

2 Roma tomatoes, sliced

250g buffalo mozzarella, broken into chunks

Basil leaves, to serve

In a small bowl, combine oil, garlic and basil. Brush bread on both sides with oil mixture and cook in a non-stick frying pan until crisp and golden. Place two slices on each of two plates. Brush eggplant slices with olive mixture, season and cook in same pan until charred, about 5 minutes. Turn and grill until tender, about 3 minutes longer. Top toasted bread with salad leaves; drizzle with any remaining olive oil mixture. Top with eggplant, tomatoes, mozzarella and basil leaves. Season well. Serves 2

CAJUN-SPICED PRAWN & AVOCADO OPEN SANDWICHES

15cm piece Turkish bread or pide

2 tablespoons olive oil

400g uncooked tiger prawns, peeled and veined

1-2 teaspoons Cajun seasoning mix

1 tablespoon chopped flat-leaf parsley leaves

2 spring onions, trimmed, chopped

2 radishes, sliced

Handful salad leaves

½ avocado, peeled, stoned, chopped

8 cherry tomatoes, halved

4 lemon wedges to serve

Slice bread horizontally and cut into halves. Brush with a little olive oil and toast or grill. Divide between two plates. Heat remaining oil in a frying pan; add prawns and Cajun seasoning to taste and cook over a high heat, stirring for 3-4 minutes, or until cooked. Remove to a bowl and stir in parsley, spring onions and radish. Season well. Top bread with salad leaves, avocado, prawns and tomatoes. Season well. Serve with lemon wedges. Serves 2

davidherbertfood.com For a full archive of David Herbert’s recipes, go to theaustralian.com.au/life/food-wine/recipes