Rainbow Reef Sandwiches


3 large French loaves, split lengthways
6 eggs
Pepper, to taste
Salt, to taste
Paprika, to taste
2-3 tomatoes, sliced
3 tablespoons cream cheese
6 pineapple cubes, chopped
1 orange, peeled and chopped
2 sausages, grilled, sliced or diced
5 baby cucumbers, sliced
100g boiled shrimps
3 tablespoons mayonnaise
3 tablespoons mustard
1/2 teaspoon lemon juice


Butter the lengths of French loaf. Warm a dollop of butter in a pan, scramble eggs and season with salt, pepper and paprika. Cook until just set, and allow to cool.

Divide each length of the French loaf into four sections lengthwise. You can use chopped parsley to separate the sections if desired.

Each quarter can be topped with alternating combinations such as:

  • scrambled egg topped with tomato slices
  • cream cheese topped with pineapple and orange
  • thinly-sliced tomatoes topped with diced / sliced sausages
  • cream cheese topped with cucumber and tomato slices
  • shrimps mixed with a little mayonnaise, mustard, lemon juice and pepper

Vary the sequence of combinations on each length of the French loaf. Using a sharp knife, gently slice each quarter where the parsley serves as a divider, but leave the bread arranged as if it were one long roll. Serve immediately.

Note : The toppings for these open-face sandwiches are colourful and attractive. They are also made according to individual taste, which is why the recipe denotes the general ingredient amounts and combinations, leaving it up to you to decide the exact amounts in each topping variation.

For more food and wine stories and recipes, pick up the latest issue of Flavours (May – June 2005), Malaysia’s premier food magazine, available at major bookstores and newsstands or email cir.ccu@thestar.com.my for subscription details.

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