This open sandwich is a fast, savoury idea for breakfast, a light lunch or a nourishing snack when you want something fresh but still filling. The base is a slice of wheat-rye bread, topped with a soft eggplant spread and finished with thin apple slices and a little roast pork. It is modest in size, but the mix of creamy, crisp and hearty elements makes it feel complete.
What makes it work is contrast. Eggplant becomes silky once cooked and turns into a spreadable topping with almost no effort. Olive oil gives it a smoother texture and rounds out the flavour, while coriander brings a bright herbal note that keeps the spread from tasting heavy. Apple adds freshness and a gentle crunch, and the small piece of roast pork makes the sandwich more savoury and satisfying. The wheat-rye bread holds everything well and adds a deeper, slightly earthy taste.
The main point to watch is the eggplant. It should be cooked until fully tender, whether you steam it, bake it or use the microwave. If it is undercooked, the flesh will be firm and the spread will not become smooth when mashed. Once ready, scoop out the flesh and mash it while still warm so it blends easily with the oil, salt and chopped coriander. The finished spread should look soft and slightly rustic rather than perfectly pureed.
You can adapt this sandwich without losing its character. If you do not have coriander, flat-leaf parsley will give a gentler herbal finish. If roast pork is not available, thin slices of roast chicken work in a similar way. A tart apple is especially good here, but any crisp apple will do. You can also use another sturdy bread with some wholegrain character if wheat-rye bread is not on hand.
Serve it as soon as it is assembled, while the bread is fresh and the apple still crisp. It works well on its own for one person, or as part of a small brunch table with extra vegetables, pickles or a simple salad. If you want a little more substance, add a second slice and serve it as a paired open sandwich.
The eggplant spread can be made ahead and kept in an airtight container in the fridge for up to 2 days. Stir before using, as it may loosen slightly as it sits. It is best to slice the apple and assemble the sandwich just before eating so the topping stays fresh and the bread does not soften. Once assembled, this sandwich is at its best eaten straight away.
