How to build an open-face sandwich

Some time ago Denmark had a contest to determine what is the most  popular dish in Denmark. Fried pork with Parsley sauce won and I wrote about it October 15, 2015 here on my blog. Danish open-face sandwiches are number two and I think it should have been number one along with many others. So I am going to write about a few of our best sandwiches. I’m going to start  with how to build an open-face sandwich. I know that I  have done this before but for those of you who have not seen it, I will make a new one.

First, let me say that an open-face sandwich is not just a sandwich with a piece of bread on top. What makes them so loved is that they have a very specific and time-tested combinations of food that are not to be contested or changed . I am going to start with a Potato, Crisp Onions and Mayonnaise open-face sandwich. I have written about  how I thought potatoes was a strange thing to build a sandwich around, but I now I understand why all of the Danes are going crazy about them.

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First, you must spread a thin layer of butter  on the bread. This a piece of Danish Rye Bread, but if you can’t get ahold of that, use a dark, whole wheat bread, but not pumpernickel. It is too sweet.








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Next, place slices of cold, cooked potatoes on the buttered bread. Potatoes from the day before are fine. Make sure they are not cold from the refrigerator







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Place mayonnaise of top of the potatoes.








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Finish with crisp onion rings, (recipe to follow) tomato wedge, chives and chervil or parsley.







Potato, Crips Onions and Mayonnaise Sandwich  Makes 4

Crisp onions: 2 medium-onions, sliced, 1 tbsp. flour, 2 tbsp. oil

1 lb. cold, cooked potatoes, 4 slices of buttered rye bread, 4 tbsp. mayonnaise, 4 tbsp. chopped chives, 1 tomato, cut into wedges, chervil or parsley, salt and freshly ground white pepper

To make crisp onion rings, dust onions rings with flour. Heat oil in a medium pan and fry until they are golden and crisp.

To assemble, slice potatoes and divide them on buttered bread. Place a tbsp. mayonnaise in the center, place 1-2 wedges of tomato on one side, mayonnaise and 1 spoonful of chives on the other side of mayonnaise. Pile onion rings high in the middle of mayonnaise and garnish with chervil or parsley.





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