Open-faced sandwiches are so good and, being a Dane, I was raised on them. In Denmark, we have open faced sandwiches every day, in all variations and in every creation. Open-faced sandwiches rock! The perfect finger food and greatest snack you can imagine. Only your fantasy sets the limit for what you can put on them. This is served on “no knead bread” but could easily be served on freshly made rye bread, which is the traditional for Danish open sandwiches.
This one is made on a slice of homemade “Crispiest, crunchiest no-knead bread ” grilled and topped with freshly made hummus, slices of baked pepper, roasted Portobello mushrooms and fried slices of eggplant, sprinkled with some fresh rosemary and some freshly ground pepper. You could add some crumpled goat cheese if you like too.
One can of chickpeas – even better to make them from scratch if you have the time
1/3 cup olive oil
a bit of cold water for the right consistancy
2 cloves of garlic
3 spoons of Tahini
juice of one lemon
Add it all to the blender and blend into a delicious hummus
2 -3 red peppers baked in the oven for 30-45 min till they are soft en you can see the skin is loosening up. Leave them to cool and take off the skin.
1 egg plant – cut into slices and fry in olive oil till they are golden, season with salt and pepper
3-4 Portobello mushrooms – fry them gently on the pan in olive oil till they are golden and tender, season with salt and pepper
Now cut some slices of bread and grill them with a drizzle of olive oil til they are crisp and slightly golden
Add some hummus on each slice, add some slices of eggplant, some baked pepper and some slices of Portobello mushrooms. Finish off with a bit of fresh rosemary and some freshly ground pepper.