© 2013 Can Caramelo

Late Breakfast Sandwiches

I’m not one of those people who get up and want to eat breakfast. I want a coffee and I want a Papaya-Shake (you can tell I’m addicted to those by my orange colored hands and feet), liquid is fine, but I really don’t want to eat anything for the first 2 or 3 hours. But then I do get hungry. Usually I have my porridge or muesli times and and my sandwich times. It’s funny because it suddenly switches and it’s usually so clear that it even seems hard to believe I took sandwiches/muesli for the last couple of weeks. Now I’m in a sandwich-phase. Let’s see for how long it lasts. Sandwiches, mhmmmm… I’m going to tell you about my latest favorites.
On the weekends I make bread which we cut and freeze and then take out by slices each morning to toast on our chilean toaster (sooo superior to electric toasters, if you have gas for cooking you need to get one of those metal plates with a handle and some wholes which make all your flat smell like warm bread every time you use it). So I take 2 slices of bread out of the freezer and toast them until slightly burnt at the edges (I know it’s not healthy, but I just can’t avoid it). Then I put one of my latest discoveries on it: toasted-pumpkin-seed-butter. To make it, I just toast the pumpkin seeds in a pan and then, when crackling and slightly brown I throw them into the food processor for about 15min, when it finally gets creamy. It’s green! Before I came around this idea, I used pesto made with the basil I grow on the terrace (not bad at all neither, you can go for that variant if you don’t have a food processor).
Then I put some cheese or a spread with cheese on it, and something fruity and something green and fresh and crunchy and something red if there is nothing yet and some salt and pepper and then I have to press it together tightly when wrapping it (I take it to work). That is actually the step that makes it possible to eat. If I would not unwrap it as I eat it, it would never fit into my mouth and at least half of the ingredients would definitely fall out. And I usually don’t want to waste any crumb of it. The truth is I have found myself picking up some from the floor back to the sandwich, or directly into my mouth. I share the recipe for two of my favorite variants, you’re obviously free to recombine, replace, reinvent!

Feel the beet sandwich:


  • 2 slices of your favorite bread (I like this kind of sandwich with dark bread, the one on the photos is a mixture of spelt, rye, wheat, toasted malt and oat flour)
  • pumpkin seed butter (or pesto, or just some virgin olive oil)
  • 1 small beetroot
  • 100g goat cheese
  • 1 handful of basil leaves
  • ½ Avocado (optional)
  • sea salt
  • a small handful of lentil sprouts (lentil sprouts grow very fast, in three days they are around 3-4cm high and I love the crunchiness the lentils give, my favorites are Dupuy lentils, second caviar, then the normal brown ones, the only that don’t work well are red; you can just put them on some cotton or cheese cloth that you keep moist if you don’t have a sprouter)
  • an edible flower is obviously not necessary, but so pretty!


Start by making the beet spread (that will do for several sandwiches). Put the raw beetroot coarsely chopped into the food processor or blender, together with the basil leaves and the goat cheese. Process until smooth. Meanwhile toast the bread (if you toast it). Put some of the pupkin seed butter (or pesto or olive oil) on both slices. Add the beetroot spread (to one), about 1cm thick, the lentil sprouts, salt and pepper. Even if you don’t make it to take away with you, I recommend wrapping.

Oh my Goat (cheese and fig sandwich)!

  • 2 slices of your favorite bread
  • pumpkin seed butter
  • goat cheese
  • 2-3 ripe figs
  • a little plum or apricot jam
  • 4 basil leaves
  • a little handful of arugula
  • salt and pepper

Toast the bread (if you toast). Put some pumpkin seen butter on both slices. Putt goat cheese on one slice and top it with thick slices of the figs. A little bit of jam on top of the figs comes really nice. Then add the whole basil leaves, the arugula, salt and pepper.


  1. Yvonne
    Posted 15 Apr ’14 at 3:15 am | #

    Hi, I am browsing at 4am (!) and just found your blog and love it. Have Ziplisted several recipes already and now dying for a fig and goats cheese sandwich haha.You have inspired me to fabulous eating.love Yvonne

  2. Posted 15 Apr ’14 at 5:07 pm | #

    Hi Yvonne, thanks for passing by my blog in your sleepless hours, 4am sounds like a good time for a fig and goat cheese sandwich!!…maybe because anytime is food for that sandwich… I’m impatiently waiting for fig season, trying beetroot, avocado and basil meanwhile. Hope you enjoy the recipes, I would love to hear how it goes! Love, Lenka

Post a Comment

Your email is never published nor shared.