‘Nduja Gianduja Open-Faced Sandwich


  • 8 oz. Pumpkin seeds, toasted
  • 8 oz. 70% dark chocolate, melted
  • 1 c Fresh ricotta
  • 1 tsp. Chives, chopped
  • 1 tsp. Parsley, chopped
  • 1 tsp. Lemon zest
  • 1 Farm egg
  • 1 slice Pumpkin-seed kelp bread, toasted
  • 4 Pickled grapes, your choice and recipe
  • 1 tsp. Toasted sunflower seeds
  • Micro herbs, to garnish
  • Kosher salt, as needed


Grind pumpkin seeds until smooth with chocolate to make gianduja. Chill to firm.

Combine ricotta with chives, parsley and zest. Season with salt. Prepare a soft-boiled egg.

To compile, spread about 3 tablespoons ‘nduja on the bread followed by 2 tablespoons ricotta. Top with pickled grapes and sunflower seeds. Place poached egg on center of toast, then using a peeler, scrape a few slices of the gianduja over the sandwich. Garnish with micro herbs. Makes 1 sandwich with leftover ricotta and gianduja. 

Chef/Owner Bobby Schaffer, Lost Larson, Chicago, Illinois, from Food Fanatics Magazine®