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English Breakfast Frittata


Pumpernickel Bread


‘Open Face’ Energy Sandwich


I have made these open sandwiches with pumpernickel bread, which is a slightly sweet rye bread. The base of Avocado is topped with a light layer of mayonnaise and then sweet, roasted red pepper slices and topped with either crumbled falafel or slices of firm marinated tofu. You could substituted for smokey firm tofu if you prefer, both give the sandwich a real flavour hit.  Mix and match your ingredients as you want, but I find this combination is satisfying and bursting with flavour.

Serves: 2

Prep time: 10 minutes


4 slices pumpernickel bread, gently toasted, or bread of your choice

2 falafel, room temperature or warmed in the oven

100g firm marinated or smoked tofu

1 avocado, spooned

red pepper, roasted and skinned

2 tsp mayonnaise, of your choice

1/2 lemon to squeeze on top

small pinch of salt


  • Slice and lightly toast your pumpernickel bread.
  • Cut and de pit your avocado, and spoon out quarter of the avocado on to each slice of your bread, gently mashing it onto the bread.
  • Spread half a teaspoon of mayonnaise on each piece of toast then top with slices of the roasted red pepper and top with either tofu slices or crumbled falafel.
  • Now lightly squeeze a little lemon over the top and sprinkle with a small pinch of sea salt.