These beautiful open faced sandwiches were inspired by my belief that we eat with our eyes first. They are a celebration of the wonderful bounty of Summer produce right now.

Danish open-faced sandwiches

These pretty open faced sandwiches are so easy to put together there is no reason we shouldn’t enjoy them often! Start with some lovely bread. I’ve used a thin, dark pumpernickel rye bread, as well as a hearty, multigrain bread. Cut into rectangles, spread on some butter, mayonnaise and/or mustard and top with a couple of slices of cheese.

From there, be creative. Grab whatever is fresh and catches your eye in the fridge. I used a mandolin to slice the cucumber and radish, but a sharp knife and a steady hand works just as well.

My sandwich adventure created three different sandwiches –

  1. Roast Beef Open Faced Sandwich – with Jarlsberg, cucumber, red onion and a horseradish mayo.
  2. Hard-boiled Egg Open Faced Sandwich – with Jarlsberg, cucumber, red onion, sprouts and a mustard mayo.
  3. Apple Open Faced Sandwich – Jarlsberg, bacon, sprouts and a drizzle of honey.

Find the recipe for all these sandwiches below!

Egg Open-faced Sandwich

Apple Bacon Open-faced Sandwich

Roast Beef Open-faced Sandwich

Recipe Tips

  • I’ve used Jarlsberg cheese here, but any sliced cheese you have or enjoy is just fine.
  • Use a nice bread or a couple of different types of bread. I used a rye bread for some and a seedy multigrain bread for the others.
  • Don’t forget to season your sandwiches with salt and freshly ground pepper, when finished.
  • Let your preferences and tastes dictate your sandwiches. Start with a spreading of mayonnaise or mustard, or just butter.
  • Have all your ingredients sliced, cooked, mixed etc. before you start assembling your sandwiches. Sprouts and greens wilt fairly quickly, so you’ll want to assemble efficiently and enjoy soon after making, for the freshest taste.

Danish Inspired Cold Open-Faced Sandwiches

open faced Danish sandwiches

Get the Recipe: Open Faced Sandwiches

Delicious and pretty open faced sandwiches, in 3 different varieties including roast beef, hard boiled egg and apple, to suit all tastes.
5 stars from 2 ratings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 6 servings

Ingredients

  • 6 slices Assorted Bread, buttered, (I used Pumpernickel Rye and Multigrain)

Roast Beef Open Faced Sandwiches:

  • Dijon mustard and/or mayonnaise,, spread on bread
  • Jarlsberg cheese slices, 2 slices per sandwich or sliced cheese of your choice
  • Cucumber, very thinly sliced
  • Spring mix or assorted greens or sprouts
  • Red Onion rings
  • Deli Roast beef
  • Horseradish Mayo, (2 Tbsp. mayo mixed with 1 tsp. horseradish)
  • Chives, whole and chopped
  • Salt and pepper, to taste

Hard Boiled Egg Open Faced Sandwiches:

  • Mustard Mayo, spread on bread, (2 Tbsp. mayo mixed with 1 tsp. Dijon mustard)
  • Jarlsberg cheese slices, 2 slices per sandwich or sliced cheese of your choice
  • Spring mix or assorted greens or sprouts
  • Cucumber, very thinly sliced
  • Radish, very thinly sliced
  • Hard-boiled eggs, cut into quarters
  • Pea shoots
  • Salt and pepper, to taste

Apple Open Faced Sandwiches:

  • Dijon mustard or mayonnaise , spread on bread
  • Jarlsberg cheese slices, 2 slices per sandwich or the sliced cheese of your choice
  • Spring mix or assorted greens
  • Apple, cut into thin slices
  • Bacon slices, cooked and cut in half
  • Sunflower sprouts or pea shoots etc.
  • Honey, to drizzle

Instructions
 

  • **I haven't included the exact amounts in the ingredient list. It will vary, but count on 2 slices of cheese for each sandwich, 3 slices of roast beef, per sandwich and roughly 1 boiled egg per sandwich.
  • Cut bread in to rectangles by trimming off the side and top crusts. Spread sandwiches with butter.
  • Assemble sandwiches by stacking ingredients in the order that they are listed above. Be creative and create your own designs with the ingredients, or use the photos to guide you.
Cuisine: American, Canadian
Course: Lunch
Serving: 1serving, Calories: 284kcal, Sodium: 2mg, Calcium: 2mg
Tried this recipe?Mention @seasonsandsuppers on Instagram or tag #seasonsandsuppers.