Charred Rapini Open-Faced Sandwich

Charred Rapini Open-Faced Sandwich

Prep time: 30 Minutes | Cook time: 30 Minutes

Charred Rapini Open-Faced Sandwich with Romesco Sauce & Pine Nuts

This toast will transport you to Spain with its richness and simplicity. Serve with a mixed green salad or alongside your favorite soup on a chilly day. The leftover romesco sauce can be served with any grilled meat, poultry, seafood or veggies. Enjoy!

Makes 2 servings 



2 slices of Sprouted Low Glycemic Bread, toasted

1 bunch of rapini

1 Tbsp. extra virgin olive oil

1 garlic clove, minced 

Salt and pepper to taste

Toss rapini with EVOO, salt, pepper, and garlic. Grill on high until charred. Cool and chop.


Romesco Sauce


2 red bell peppers (or 1 jar of roasted red peppers)

5 Tbsp. tomato paste

1 cup of raw almonds

4 Tbsp. extra virgin olive oil

1 tsp. kosher salt

1 slice of Sprouted Low Glycemic bread, torn to pieces

1 tsp. sherry or red wine vinegar 

½ tsp. freshly ground pepper

2 garlic cloves, rough chopped

Zest and juice of half a lemon


In a pan or on a hot grill, char the red bell pepper until blistered throughout, then place in a bowl and cover with plastic wrap and let steam for 10-15 minutes. Remove stem, skin, and remove inner seeds. Set aside. Combine all other sauce ingredients in a food processor and blend until smooth and emulsified. Add in charred bell peppers and blend.


To assemble sandwich:

Toast 2 slices of bread and top with romesco sauce, chopped rapini, and top with 1 Tbsp. pine nuts.