You've made your delicious Danish-Style Rye Bread. Now, here is how to make some open sandwiches just as you see in Denmark.

When people hear “potato on bread” most think about a chip butty...but in Scandinavia the open-topped sandwich is a staple for lunch and their potato topped rye bread is absolutely delicious.

 

Here is a simple recipe for you to try on a nice slice of your homemade rye bread.

 

Method:

Thinly slice your rye bread and sparingly spread some mayonnaise over it (I used a homemade one with tarragon).

Slice some boiled and cooled new potatoes and overlap them on top of each other on the bread to get some height going.

Spread a few more dabs of mayonnaise onto the potato slices to act as an adhesive for the rest of the toppings.

Sprinkle some crispy fried onions over and then scatter some sliced herbs like basil (the purple one is very eye catching), dill, tarragon, thyme or oregano.  

I also added some red onion on one which I had quickly pickled in lemon juice and sugar, this gives it a lovely taste and vibrant colour.

Lastly, season with some salt and pepper, here I used Cornish Sea Salt Make it - Lemon Pepper which gives it a zesty finish.

 

Variation:  

If you want to try something different, then the ever-popular avocado on bread is also a sure winner.

Here’s how to serve up a stunning plate that will tickle your taste buds and be a visual treat as well.

Thinly slice your rye bread and spread with some hummus/white bean puree or mayonnaise.

Slice an avocado and overlap it on the bread to create some height.

Place some generous piles of pesto over the avocado and top with rocket leaves and their flowers if you have them. Add some quickly pickled red onions for taste and contrast and season it with salt and pepper, use Cornish Sea Salt Make it – Chilli Hit for an extra flourish.