Looking for healthy meal options that make the most of wholesome carbs? Try these open sandwiches on for size! They’re also perfect for outdoor picnics and to meal prep and assemble at work.

Red pepper pesto sandwiches

INGREDIENTS
3 red peppers
¼ cup olive oil
¼ cup almonds, toasted
50 g Parmesan, grated
2 cloves garlic, peeled and crushed
1 tsp smoked paprika
Seed bread, toasted
1 avocado, peeled and sliced
Pinch chilli flakes

METHOD
1. Preheat oven to 220°C.
2. Place the whole peppers on a baking tray. Roast until the skins start to blacken, 10–15 minutes.
3. Remove from the oven, place in a ziplock bag and seal tightly. Set aside for 30 minutes. Then remove the peppers from the bag, submerge in cool water and peel off the skins.
4. In a blender, blitz together pepper flesh (seeds removed), oil, almonds, Parmesan, garlic and paprika until a paste forms.
5. Spread the pesto on toast. Top with avo and chilli flakes.

Almond butter, strawberry & basil sandwiches

INGREDIENTS
12 strawberries, sliced
1 tbsp honey or agave syrup
¼ cup almond butter
Basil leaves
Seed bread, toasted

METHOD
1. Mix the strawberries with the honey or syrup to coat.
2. Spread almond butter on the toast. Top with berries and basil.

Curried potato sandwiches

INGREDIENTS
1 red onion, peeled and sliced
3 tbsp apple cider vinegar
1 tbsp sugar
½ tsp salt
4–6 baby potatoes
¼ cup mayonnaise
2 tsp curry powder
Seed bread, toasted
Bean sprouts

METHOD
1. Place onion, 2 tbsp boiling water, vinegar, sugar and salt in a jar. Seal and set aside for 30 minutes to pickle.
2. Boil the potatoes until soft, then dice and leave to cool.
3. Mix potatoes, mayonnaise and curry powder.
4. Serve potatoes on toast. Top with pickled onions and sprouts.