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

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