Saturday, 16 August 2008

Open Sandwiches

Being of Nordic descent I truly believe that open sandwiches is far superior to the closed ones that are preferred here in the UK. Open sandwiches kick closed sandwich butt until the cows come home.

You can't do much with the looks of closed sandwiches, while open ones appeal to all senses. It doesn't take much to make your sandwiches look a bit more interesting, making them taste better by adding to the total impression.

This is two sandwiches I made last Saturday, just as a quick bite for lunch.

Just in case you are having a slow day I'll identify the ingredients. Both were made on nice rye bread with a smidgen of butter on them. The one in the background has got a sliced boiled egg, mayonnaise, prawns and dill with lemon juice drizzled over it. The second one was very simple, just a couple of rolled up slices of German pepper salami coupled with a sliced pickled gherkin.

There might be some more open sandwiches in the pipeline, keep an eye on this space!

4 comments:

  1. Well, the increase of filling:bread ratio is enough to win me over. Shame they're a bit tricky to transport.

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  2. Oh wow...now this is new to me. I've never done these types of sandwiches before but I'd totally try them.

    -DTW
    www.everydaycookin.blogspot.com

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  3. Oh wow...now this is new to me. I've never done these types of sandwiches before but I'd totally try them.

    -DTW
    www.everydaycookin.blogspot.com

    ReplyDelete
  4. Ros: They can be a bit tricky to transport, but it can be done. Of course some of the more artistic ones can't really be moved, but you'll be amazed what you can do with toothpicks, greaseproof paper and so on.

    Darius: Open sandwiches rule, have a google search and you'll find lots of examples, recipes and pictures. Having said that though, I'm just a sucker for all kind of American sandwiches. The next thing I'll try my hand at is to make a proper Muffuletta.

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// Mike

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