Open face sandwich. A slice of rustic bread topped with a mixture of ground pork, cumin, summer savory, egg and onions then oven baked. Pairs wonderfully with a variety of craft beer styles.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 8 sandwiches
- 8 slices of rustic bread 4 if using a large loaf such as Pain Pauline
- 1 lb ground pork
- 1 egg
- 1 small onion finely diced
- 1/2 tbsp summer savory reserve a pinch for garnish
- 1/2 tbsp ground cumin
- 1/2 tbsp olive oil
- pinch of thyme
- salt and pepper to taste
Toast bread slices to firm them up.
Mix the ground pork with the egg, onions, spices and 1/2 tbsp olive oil.
Spread over each slice of bread.
Place sandwiches in a 350°F oven and bake until ground pork mixture is cooked through (about 20 minutes).
Garnish with summer savory before serving.