Kitchen Classics

Selection of 
three open sandwiches

Serves: 3

Ingredients

Rye bread, sliced 3 pc

Cherry tomato 30 gm

Tomato, sliced 4 pc

Mayonnaise 4 tbsp

Lollo Rosso lettuce 20 gm

Brie cheese 20 gm

Roast beef 20 gm

Emmantel cheese 20 gm

Chicken, sliced, grilled 30 gm

Halloume cheese, small bites 20 gm

Pesto sauce 1 tbsp

Black pepper, crushed ½tsp

Thyme ½tsp

Method

Toast bread on a grill.

For the first bread: Spread 2 tbsp mayonnaise and layer with 10 gm Lollo Roso lettuce, 2 sliced tomatoes, brie cheese, roast beef and crushed pepper.

For the second bread: Spread 2 tbsp mayonnaise, layer with 10 gm Lollo Roso lettuce, 2 sliced tomatoes, Emmantel cheese, chicken and fresh thyme.

For the third bread: Spread the pesto sauce and layer with cherry tomatoes and halloumi cheese bites.

Spaghetti Bolognese

Serves: 1

Ingredients

Bolognaise sauce 
(meat sauce) 100 gm

Pasta, spaghetti 100 gm

Parmesan cheese 1 tbsp

Butter 1 tbsp

Parsley, fresh a pinch

Salt a pinch

Pepper a pinch

Garlic crouton for garnish

Method

Heat pan and melt butter, add Bolognaise sauce, salt and pepper.

Boil spaghetti until cooked and add to the sauce and cook for a few minutes.

When serving, garnish with Parmesan cheese, chopped parsley and garlic croutons.

Caesar Salad
Serves: 1

Ingredients

Romaine lettuce 100 gm

Chicken, grilled 100 gm

Beef bacon bites 20 gm

Egg, poached 1 pc

Garlic crouton 1 pc

Parmesan cheese 200 gm

Tomato, sun-dried 3 pc

Anchovy dressing 4 tbsp

Method

Mix romaine lettuce with anchovy dressing.

Place the lettuce on the plate.

Place the sliced grilled chicken on top, followed by sun-dried tomatoes and the poached egg.

Garnish with Parmesan cheese, bacon bites and garlic croutons.

Haytham 
El Sayed, Executive sous chef, Layia Oak Hotel & Suites, 
Al Barsha

• Food and Dining