I’m a big fan of open-faced sandwiches because a) I love that you can make it up as you go and b) because it’s a great way to clean up the fridge (if you have a busy fridge like me). Open-faced sandwiches are also ideal when you have guests because you simply have to prepare a few toppings in advance.
I have already posted a recipe for an open faced sandwich or Smørrebrød as the Danish call it. My recipe, which can be found via this link, was inspired by Scandinavian Kitchen’s Pickled herring and egg with beetroot Smørrebrød.
This time I made a variety of open-faced sandwiches based on what I had in the fridge, with the exception on the pickled herring itself, as that’s not something I would stock commonly. Also, I was out of my home-made pickled cucumbers but they do go really well with the salmon sandwich described below. For the pickled cucumbers recipe, check out the recipe for my patty-less shrimp burger.
And remember, do not be afraid to think of creative uses for leftovers as that is the point of a good Smørrebrød. For the purists (I suspect you may be Danish) – do forgive me for not including butter.
Serves: 12 pieces
Time: 30 Minutes
Difficulty: Very Easy
***I N G R E D I E N T S***
- 6 slices rye bread, sliced in half
- 3 eggs, boiled, peeled and sliced
- 2 small radishes, sliced thinly
- 4 slices of ham
- 4 tsp of horseradish
- 1 bell pepper, sliced and grilled
- 4 slices of smoked salmon
- 1 tsp capers
- 1 avocado, seasoned with salt and pepper and mashed
- 4 pieces of jarred pickled herring
- 1 cooked betroot, cubed
- 1 teaspoon Dijon mustard
- 5 tablespoons sour cream
- 2 tablespoons olive oil
- bunch of salad cress (optional)
- roe (optional)
***M E T H O D***
- Preheat the oven to 180C on grill. Brush a baking sheet lightly with olive oil. Lay the sliced bell pepper and allow the peppers to grill for 20 minutes.
- Prepare a pot with cold water. Add three eggs and hard boil them for 12 minutes.
- Whilst the eggs cook, slice four slices of rye bread in hal to make 8 pieces and proceed to slice the radishes, and onion into thin slices.
- In a food processor combine the beetroot, mustard, sour cream and olive oil. Process until creamy and smooth.
- Once the eggs have been cooked, drain the boiling water and refill with cold water. Let cool so that you can peel and slice the eggs easily.
- Assemble the sandwiches in the following order. For the four ham sandwiches, spread horseradish on the rye bread, add a slice of grilled bell pepper and top with ham and sliced radish. For the four salmon sandwiches, spread the seasoned, mashed avocado on the rye bread and top with salmon, egg slices and capers. Add roe for that extra punch of flavour but it’s not necessary. For the four herring sandwiches, spread the beet mixture and top with a pickled herring, egg and sliced radish. Sprinkle all with salad cress.