Assortment of gourmet sandwiches

Gourmet bread with goat's crottin and dried apricots

• Slice the bread on the bias to obtain slices about 1.5cm thick.
• Drizzle olive oil over the slice of bread.
• Toast one side of the slice of bread in the oven on the grill setting for about 5 minutes.
• Place the goat's cheese half in the centre of the slice.
• Cut the dried apricots into thin slices.
• Place the slices of dried apricots around the goat's cheese.
• Sprinkle with the broken pistachios.
• Place in the oven for a few minutes until the cheese is lightly browned.
• Remove from the oven and season with salt and pepper.

Gourmet bread with avocado, poached egg and spinach

• Slice the bread on the bias to obtain slices about 1.5cm thick.
• Drizzle olive oil over the slice of bread.
• Toast one side of the slice of bread in the oven on the grill setting for about 5 minutes.
• Meanwhile, prepare your soft-boiled egg.
• Cut the avocado into thin strips.
• Place the slices of avocado on the slice of bread.
• Carefully place your soft-boiled egg in the centre of the sandwich.
• Sprinkle with dill.
• Season with salt and pepper.

Gourmet bread with figs, Greek yoghurt and mint

• Slice the bread on the bias to obtain slices about 1.5cm thick.
• Drizzle the olive oil over the slice of bread.
• Toast one side of the slice of bread in the oven on the grill setting for about 5 minutes.
• Spread the slice generously with Greek yoghurt.
• Arrange the fig quarters evenly over the Greek yoghurt.
• Season with salt and pepper.
• Drizzle with fresh lemon to add a touch of freshness.
• Garnish with finely chopped fresh mint leaves.
• For an extra touch of flavour, add a drizzle of honey over the figs.

Gourmet bread with goat's cheese, purple radish and pansy flowers

• Slice the bread on the bias to obtain slices about 1.5cm thick.
• Drizzle olive oil over the slice of bread.
• Toast one side of the slice of bread in the oven on the grill setting for around 5 minutes.
• Spread the goat's cheese generously over the entire slice.
• Cut the purple radishes into thin strips.
• Arrange these slices on top of the goat's cheese.
• In a small bowl, mix the olive oil, white balsamic vinegar, salt and pepper to prepare the marinade.
• Drizzle the prepared marinade over the slices of bread.
• Place a few buckwheat shoots on top of the radishes.
• Garnish with a few pansy flowers for a touch of colour and elegance.