‘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®