SandwichesAugust 6, 2016February 13, 2017

Beautiful Open-Faced Sandwiches

Name: Beautiful Open-Faced Sandwiches
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 people
Ingredients: Slices Assorted Bread, buttered ((I used Pumpernickel Rye and Multigrain)); Dijon mustard or mayonnaise, spread on bread; 2 slices Jarlsberg cheese, per sandwich; slices Cucumber; Spring mix or assorted greens; Red Onion rings; slices Deli Roast beef; Horseradish Mayo ((2 Tbsp. mayo mixed with 1 tsp. horseradish)); Chives, whole and chopped; Salt and pepper, to taste; Dijon mustard or mayonnaise, spread on bread; 2 slices Jarlsberg cheese, per sandwich; Spring mix or assorted greens; slices Cucumber; slices Radish; Hard-boiled eggs, cut in to quarters; Mustard Mayo ((2 Tbsp. mayo mixed with 1 tsp. Dijon mustard)); Pea shoots; Salt and pepper, to taste; Dijon mustard or mayonnaise, spread on bread; 2 slices Jarlsberg cheese, per sandwich; Spring mix or assorted greens; Apple, cut in to thin slices; Bacon slices, cooked and cut in half; Sunflower sprouts; Honey

by Jennifer

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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. And they are a testament to the fact that a great cheese is the perfect starting point for a delicious sandwich.

This post was generously sponsored by Jarlsberg cheese. As always, all opinions are my own. Thanks for supporting brands that support Seasons and Suppers.

The foundation for my all of my sandwiches is the wonderfully mild and nutty Jarlsberg cheese. There’s a reason Jarlsberg is one of the most popular imported cheeses in Canada. It’s uniquely delicious! Jarlsberg is also an extremely food-friendly cheese, pairing well with so many other flavours. It was the perfect choice for my sandwiches.

Build a Beautiful Sandwich with Jarlsberg

These 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 and top with a couple of slices of Jarlsberg cheese. From there, be creative. Grab what ever is fresh and catches your eye in the fridge. I used a mandoline 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 – Roast Beef, with Jarlsberg, cucumber, red onion and a horseradish mayo; Hard-boiled Egg, with Jarlsberg, cucumber, red onion, sprouts and a mustard mayo and finally, an Apple, with Jarlsberg, bacon, sprouts and a drizzle of honey. Find the recipe for all these sandwiches below!

Roast Beef Open-faced Sandwich with Jarlsberg

Egg Open-faced Sandwich with Jarlsberg

Apple Bacon Open-faced Sandwich with Jarlsberg

Cook’s Notes for Beautiful Open-Faced Sandwiches

Jarlsberg cheese is conveniently available in sandwich-ready slices. Look for them in your grocer’s deli cheese section. You can also buy Jarlsberg in block form and slice it as needed.

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.

Beautiful Open-faced Jarlsberg Sandwiches