If you are going to ‘just’ have a sandwich for supper, make it a good one.
Start with the finest bread you can find and from there, don’t over complicate it. Keep your fillings or toppings, if you are going with an open sandwich, simple.
My (more than) weekly visit to our local bakery, Le Fournil, in Canmore is always a joy, and I always leave with more than I intended to buy when I walk through the door. Yesterday I left with their feature black pepper and Asiago loaf. And a couple of cheeky chocolate truffles. It was this bread, lightly toasted, that formed the foundation of my open sandwich. Just look at it…
Now, the toppings, like I said. Keep it simple.
From left to right…
Homemade hummus with fresh garlic and ground cumin, topped with cucumber sticks.
Creamy Danish blue cheese topped with slices of a ripe tomato, and a couple of spring onion tops.
Mashed avocado with black pepper and spring onion slices, topped with crumbled feta.
A drizzle of olive oil and freshly crushed black pepper corns finish these little beauties off perfectly. That a chilled glass of Riesling.
A perfect way to end a busy day x