An open-faced sandwich is the perfect warm-weather lunch. Fewer calories than a traditional sandwich, it’s also an empty canvas on which you can compose something pretty. Even without the red onion the recipe calls for, Chuck’s white bean and tuna salad from last night made a delicious spread on whole wheat toast. Sprinkled with brined black olives and celery leaves, it looked good and kept me full all afternoon.
The world loves this snack: the French adore their tartines, the Italians their crostini and bruschetta; the Spaniards started with a “lid,” or tapa and piled it on from there. The pinnacle, I think, is the Danish smǿrrebrǿd. Trina Hannemahn, a Danish chef, came over from Copenhagen a few years ago with kilos of home-baked bread in her luggage, so she could serve these at a small brew pub downtown. Chuck and I went down into this little warren of rooms for delicious beer and Trina’s smoked-fish sandwiches. Wish she was still here!
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