Open sandwiches can be topped with anything, but seasonal ingredients such as radishes, pea shoots, new potatoes and tomatoes have the best flavours
Most days I eat open sandwiches on rye bread for lunch. The toppings are always seasonal and often involve leftovers from dinner, as I find you can eat most things on rye bread. Here are three of my summer classics.
Each serves 4
For the smoky summer salad
cream cheese 150g
mayonnaise 2 tbsp
smoked salt 1 tsp
chives 4 tbsp, finely chopped, plus more to serve
cucumber ½
rye bread 4 slices
salted butter for the bread
radishes 100g, finely sliced
sea salt flakes and freshly ground black pepper
pea shoots to serve