Peanut And Peppercress Open Sandwich


  • One Medium-sized Ciabatta (sliced into two lengths)
  • 4 Slices of Parma Ham
  • 1 Good Handful of Florette Peppercress (roughly chopped)
  • Juice of 1/2 a Lemon
  • 35g Soft Goat’s Cheese
  • For the peanut butter:
  • 1 tbsp of Balsamic Vinegar
  • 2 Handfuls of Peanuts
  • 3 tbsp Olive Oil
  • 1 tbsp of Honey
  • 1 Clove of Peeled Garlic
  • 1 tbsp of Roughly Chopped Coriander
  • A Good Pinch of Sea Salt


  1. Preheat oven to 200 C.
  2. To make the rustic homemade peanut butter take the all the ingredients and blitz in a food processor very briefly until it becomes a very chunky paste.
  3. Place the ciabatta slices on a baking tray and spread the peanut butter on top and bake for 5 – 10 minutes until the ciabatta and peanut butter is slightly browned and toasted (check regularly and adjust heat if it begins to burn).
  4. Take out of the oven and top with the parma ham and peppercress.
  5. Sprinkle with goat’s cheese and drizzle with a little more olive oil and a squeeze of lemon. Lunch is ready!

Recipe by Lisa Thomas
Recipe by Lunch BXD
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