Vegan Open Faced Sandwiches: My Three Favourite Combos

This post is a homage to the sandwich. As I explain in the video an open faced sandwich was just a sandwich to me until I moved to the UK and realised that to much of the rest of the world a sandwich has two slices of bread and something in the middle. Either way I always loved a good sandwich an these three combos I’m sharing below are my current go-tos. Not exactly the ham and cheese or butter and jam of my youth but I do dare to say that these are actually way better. Full of flavour and goodness! They are perfect for brunch or a light lunch or even breakfast if you like me enjoy something savoury in the morning now and again.

The first two sandwiches below are really easy every day kind of deals while the third one takes a little more effort to prepare. It’s a vegan carrot gravlax. The original gravlax is a Scandinavian classic and I thought I had to finally make some and share the recipe with you guys because this carrot version is awesome. I serve it in a more American way with cream cheese because that combo is a forever favourite of mine but you could totally check out this recipe for “hovmästarsås” which is a tangy mustard and dill sauce we would traditionally drizzle over the gravlax here in Sweden.

The most famous open faced sandwiches around the world are the probably the Danish’ smørrebrød. They are meticulous little pieces of art. I’d say mine are not quite as delicate as they are rustic but that’s how I like it. And I hope you will too! Scroll down to get the full details on each combo or press play on the video to completely immerse yourself in my sandwich heaven.

Malin x


Serves 2.


For the saute:

1-2 tbsp rapeseed oil

2 medium sized portobello mushrooms or large chestnut mushrooms

4 large leaves of curly kale or cavolo nero

0,5 tsp garlic powder

Salt and black pepper, to taste

To serve:

2 slices of rustic bread like sourdough or a gluten free alternative if needed

0,5 cup hummus

0,25 lemon, juice only

Toasted seeds or umami seed mix, I used a mixture of pumpkin, sunflower and sesame


Serves 2.


For the avocado smash:

1 large avocado or 2 small ones

0,25 lemon, juice (and zest if you like it zingy)

1 tbsp nutritional yeast

A pinch of chili flakes

Salt and pepper, to taste

To serve:

2 slices rustic bread like sourdough or a gluten free alternative if needed

0,5 cup red kimchi

A handful of sprouts or microgreens


Makes enough gravlax for 6-8 sandwiches.


For the brine:

0,65 cup water

3 tbsp spirit vinegar (12%)

2 tbsp sugar

10 white pepper corns, lightly crushed

3 bay leaves

1 tsp mustard seeds

0,5 tsp liquid smoke

A small piece of kombu seaweed, optional

To roast:

4 large carrots

1,25-1,5 cup chunky salt

To serve:

2 slices rustic bread such as sourdough or a gluten free alternative if needed

A generous amount of vegan cream cheese, I used oatly pamackan

A few sprigs of dill, the leafy bits only


Lovely people around the world! I hope you are well and coping during these trying times. It’s such a strange time at the moment and I try to wrap my head around all the news and developments flying around each day. I’m sure you are trying to make sense of it all as well. At the same time I find it hard to speak about in a way that is respectful to all. There are so many issues and tragedies going on i the world on a daily basis that we don’t acknowledge and I am reminded of them as I navigate what is happening with the spread of covid-19. It is difficult to acknowledge one type of suffering without feeling like you’ve simply ignored many others in the past. As this has hit closer to home than ever before and completely taken over the media and many lives around the world it simply is not something we can ignore talking about also in this space.

I hope you are all staying well and distancing yourself from others physically as much as possible. It seems this is the best way to break the chain of spreading this virus further and is what Rob and I have been doing for about a week now. We have been to the store once and taken walks in the park but other than that not interacted physically with others and made sure we keep a safe distance when out in the park. Here in Sweden precautions are slow to come into action and many are still moving around as previously while I know in many other countries around the world many are now asked to stay inside their homes as much as possible.

This is why I thought I’d make this video focusing on cooking from my pantry and freezer. My thinking is that it would be a way to spark some creativity in your kitchen as well and I hope you feel that it does. Cooking can be such a grounding and joyful experience which I think we need more of at the moment. Below you’ll find recipes for the breakfast and lunch dishes I made in the video if you’d like to try them at home and here you can find the recipe for the lentil bolognese.

Like I said in the video though this is the time to be creative and try new things while using the things you have at home. We are trying to go to the store as little as possible now which I am sure many around the world are choosing or made to do as well. So don’t be afraid of experimenting and swapping ingredients for what you have on hand. The kitchen is for playing and comfort as well as for nourishing yourself.

I really hope you are all well and feel supported by your communities and governments in these unusual times. Wishing you all good health, calm and love!

Malin x


Makes 8 fritter pancakes, serves 2-3 persons.


1 cup chickpea flour
0,75 cup water
2 tbsp nutritional yeast
1 tsp baking soda
0,5 tsp smoked paprika
1,5 cup thawed frozen sweetcorn
1 small red onion, sliced into half-moons

Top with:

Chutney or hot sauce or lemon tahini sauce, I used tomato and chilli chutney

Thawed frozen green beans tossed with lemon pepper seasoning


Makes 4 servings.


Rice and beans:
0,5 brown onion, chopped
2 garlic cloves, finely chopped or minced
1-2 tsp grated ginger (or substitute with ginger powder)
1 cup white basmati rice
1 carton kidney beans, rinsed and drained
0,5 cup coconut milk
1,5 cup water
1 tbsp vegetable stock powder or 1 stock cube
1 tsp dried thyme
0,25 tsp all spice
3 bay leaves
Black pepper, to taste

Jerk-ish chickpeas:
1,5 brown onion, chopped
4 garlic cloves, finely chopped
An inch long piece of ginger, grated (or substitute with ginger powder)
1,5 tbsp jerk seasoning
1 tsp dried thyme
Chili flakes or finely chopped fresh chili, to taste
2 chickpea cartons or cans, drained and rinsed
1 carton or can chopped tomatoes
1 cup water
1 tbsp vegetable stock powder or 1 stock cube
Salt and black pepper to taste

Sauteed greens:

3 garlic cloves, minced

4 handfuls frozen green beans

1,5 cup frozen spinach