The Recipe: Sandwiches in a modern, vintage style

I’ve always thought open sandwiches are something other than a sandwich, and that it’s a bit hard to come by like Danish. But it’s actually just a sandwich that you can add to whatever you like. On the other hand, it is much more interesting to call them open sandwiches, I have already eaten a lot of sandwiches, I read. Since I got a little tired of salmon, roast beef, and other classics, I chose to create three open sandwiches with a layer of completely herbs. They have become incredibly good. My God! So buy Danish rye bread, wash it up and invite to a party – because bread is the food of life.

All recipes together serve a total of four servings with about four open sandwiches each. But of course you choose yourself if you want to make one or all, and invite or eat yourself. Everything is allowed.

Sandwiches with potato salad with stitches and cream. Photo: Anja Olaug Jelinek

The Recipe: Sandwich with Potato Salad with Bite and Cream

6 pieces

Here you meet creamy herbal mayonnaise, which you can definitely buy, sour pickled vegetables, spicy Dijon mustard and soft potatoes. Is it watering in the mouth or? Because he does with me even though I ate one.

potato salad:

250g of sweet potatoes, almonds or other soft potatoes

1 teaspoon Dijon mustard

1 teaspoon lemon juice

5 option

3 cocktail capers (or 1 tablespoon finely chopped regular capers)

4 tablespoons vegan mayonnaise (available in almost all stores)

1 tablespoon finely chopped chives

Topping:

Caper Cocktail

1/2 apple

Boil the potatoes in salted water for 15 minutes. Leave the potatoes clean by pouring the water, but leave the potatoes in the pot and put them on the lid.

Meanwhile, chop the capers, cucumber, and chives. Mix all the ingredients for the potato salad, except the potatoes.

Cut the potatoes into small pieces and stir them into the mixture. Finely chop the apple.

Cover the slices of bread with potato salad, capers and apples.

Sandwiches with avocado, white bean puree and crunchy sprouts.  Photo: Anja Olaug Jelinek

Sandwiches with avocado, white bean puree and crunchy sprouts. Photo: Anja Olaug Jelinek

Recipe: Sandwich with avocado, white bean puree and crunchy sprouts

6 pieces

I would say this is the nicest open sandwich. A satisfying bean puree with smooth avocado and nuts topped with a mountain of crunchy sprouts. Don’t forget a good olive oil because it does it all with its complex, spicy, and fruity taste.

White bean puree:

1 can white beans (380g before draining)

2 tablespoons neutral oil

1/2 teaspoon lemon juice

1/2 teaspoon flake salt

1 tablespoon finely chopped chives

black pepper

Flingsalt

Maybe a speck of oatmeal

Topping:

buds

2 avocado

good olive oil

Finely chop the chives and mix all the ingredients for the bean mixture. If it doesn’t get creamy enough, add a little oatmeal. You decide this for yourself, I personally love when there’s a cut-and-skip oatmeal drink.

Cut the avocado into thin slices. Coat slices of bread with mashed white beans, avocado slices, salt, sprouts, and olive oil.

Sandwiches with smooth cashew cream and fried mushrooms.  Photo: Anja Olaug Jelinek

Sandwiches with smooth cashew cream and fried mushrooms. Photo: Anja Olaug Jelinek

The Recipe: A sandwich with smooth cashew cream and fried umami mushrooms

6 pieces

Here we have a real golden boy. Cashew cream is incredibly good and should not be skipped or substituted. Wondering what yeast is? It’s a dry sprinkle-like powder available at all health food stores or online, and it’s an ideal flavor enhancer for plant-based foods because it has a buffered taste, like cheese.

Fried mushrooms:

250gm mushrooms (I had half forest mushrooms and half oyster chips)

2 tablespoons neutral oil

1 tablespoon light Japanese soybeans

Cashew cream with cheese and cream:

2 dl cashew

3/4 deciliter of oat drink

1 tablespoon neutral oil

1 teaspoon B yeast

1/2 teaspoon flake salt

1 teaspoon lemon juice

3 teaspoons finely chopped herbs (I had chives, parsley, and dill)

Topping:

chives

Cut the mushrooms into small pieces and put them in a hot, dry frying pan. The sponge should sweat before we get into the oil and seasoning. Then it will be crunchy and good.

When the mushrooms are finished sweating, add the neutral oil and fry until the mushrooms are crispy, and high heating is required. Add soy and stir.

Mix all cashew cream ingredients. Finely chop the chives. Spread cream on slices of bread, cover with mushrooms and finish with chives.

Read also: The Recipe: Frying Pan Pudding, Cabbage Pie, Chocolate Pudding

Read also: The recipe: parsnip in 3 different ways

Read also: Recipe: Salads that make you feel full

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