Batch Cooking Day 5: Sourdough Sandwich with Tahini Dip

Welcome to the last day of our batch cooking journey! Today, a simple but incredibly delicious dish awaits you: crispy sourdough bread, refined with creamy tahini dip, pickled vegetables and fresh sprouts. Download our ebook to have the prep day and shopping list ready so that you are optimally prepared. If you haven't read our blog posts on the basics of batch cooking yet, be sure to check them out. There you will find all the necessary information to perfectly prepare for your batch cooking!

Already prepared ingredients

Before we start preparing, let's take a look at the lovingly prepared ingredients from your Batch Cooking Prep-Day, as described in your ebook:

• Tahini Dip in Ripple Jar 0.4L 
• Pickled Vegetables in Ripple Jar 1L
• Sprouts in a Sprouting Jar Starter Set
• Basil Oil in Oleni Jar 0.5L with Oil Pourer

The recipe: Sourdough bread with tahini dip, pickled vegetables and sprouts

Now for the grand finale of our batch cooking week - a recipe for a wonderfully fresh sourdough bread with all the delicious ingredients you have already prepared.

What you need:

• 1 sourdough bread

And here's how it works:

1. Prepare sourdough bread : Cut the sourdough bread into slices.
   Lightly toast the slices until golden brown and crispy.

2. Apply tahini dip : Spread each slice of bread generously with the creamy tahini dip.

3. Add pickled vegetables and sprouts : Spread the pickled vegetables evenly over the buttered bread slices.
   Add a handful of fresh sprouts to give the dish a crunchy texture.

4. Garnish with basil oil : Finally, drizzle some aromatic basil oil over the slices of bread.

5. Serving : Arrange the finished bread slices on a pretty plate and enjoy them as a light lunch or as a delicious snack.

This simple but sophisticated dish is the perfect end to your batch cooking week. The combination of crispy bread, creamy tahini dip , spicy pickled vegetables and fresh sprouts creates a harmonious taste experience. Enjoy!