Sundried Tomato Spread
1 cup sundried tomatoes, drained and chopped
1 block cream cheese, room temperature
1 tub sour cream
2 tbsp sriracha sauce
½ red capsicum, chopped
1 tsp ground cumin
Salt & pepper
4 slices gluten-free bread, sliced
2 slices cheese
1 beef tomato, sliced
1 handful rocket
Pickled baby cucumbers
Marinated pitted olives
½ bunch chives, finely chopped
Add all spread ingredients to a food processor and pulse until smooth and combined.
Toast bread in a toaster or on a pan.
Layer toast slices with spread, cheese, tomato, avocado and rocket. Add pickled baby cucumbers, marinated olives and chives. Stack sandwich and skewer with a picked baby cucumber on top.
Refrigerate leftover spread in an air proof container.