If you read our latest blog post regarding Hygge, you will know that we have been massively inspired by this concept of living, which inspired us to make our own style of Scandinavian open sandwiches, designed for all dietary preferences. The British summer is fast approaching and we have been so lucky with the recent weather, so we hope these recipes can fuel you during a socially distanced picnic with your friend, or for a yummy family snack in your garden!

 
Despite being open sandwiches, we tested just how transportable they are by using our re-usable sandwich bags from Stasher, which kept them compact and still looking Insta-worthy!

 
Some of our ingredients were purchased from London’s Borough Market as we love to support smaller businesses; we suggest you search for markets close to home, the produce always tastes much fresher and it will help these small local businesses to survive. Our recipes use sourdough bread from Olivier’s Bakery, but we have been loving to see so many people on social media creating their own sourdough, so why not be adventurous and give that a try!
 
 
 

Grilled Chicken & Avocado Open Sandwich

 

(Makes 1 serving)
 

Ingredients

1 chicken breast

¼ avocado

1-2 cup of gem lettuce

3-4 cherry tomatoes

1-2 slices of sourdough bread
 

Method

1. Season the chicken breast with herbs of your choice, and grill for 20 minutes or until cooked through.
2. Toast sourdough and mash the avocado evenly across the bread.
3. Layer with the gem lettuce, diced tomatoes and top with chicken breast.

Wild Garlic Mushroom Open Sandwich

 

(Makes 1 serving)
 

Ingredients

1 large handful of wild mushrooms (or mushrooms of choice)

1 tsp olive oil

1 tsp crushed garlic

1 sprig of rosemary

1 sprig of thyme

1-2 slices of sourdough bread
 

Method

1. Heat the olive oil in a frying pan over medium heat.
2. Chop the mushrooms until roughly all the same size, and then add to the frying pan.
3. Fry for 2 minutes before adding in the rosemary, thyme and garlic.
4. Sauté for another 5 minutes or until golden brown.
5. Remove from heat and add to toasted sourdough bread, allowing some of the oil to coat the bread.

Smoked Salmon & Sweet Chilli Cream Cheese Open Sandwich

 

(Makes 1 serving)
 

Ingredients

100g smoked salmon

1tbsp full fat cream cheese

1 tsp sweet chilli sauce

¼ avocado

¼ lemon

Salt and pepper

1-2 slices sourdough bread
 

Method

1. Toast sourdough bread until golden brown.
2. Combine cream cheese and sweet chilli sauce into a small bowl, mix well and spread evenly on to the sourdough.
3. Dice the avocado and spread on the bread.
4. Add the smoked salmon on top, season with salt and pepper and squeeze the lemon over to finish.