There are times when we really (as in REALLY) do not want to cook and a heatwave is one of those times. On the other hand, there’s only so much salad we can eat and even the bbq gets a tad boring after a while. So, what to do? Well, how about some sandwiches? Not your standard sandwich though, obviously, but some Scandi style open sandwiches that look colourful and are fresh and tasty. Using dark rye bread gives the flavours more depth and making your own mustard & dill sauce adds a little finesse to the whole board. Sandwiches like these are guaranteed to impress your family and guests.


Here's what you'll need...

All ingredients are more of an idea and rough measure than you would usually expect since this is less of a recipe and more of a guide as to what to serve.

  • dark rye bread, around 3-4 half slices per person
  • 3-4 eggs, hard boiled
  • 6 radishes, finely sliced
  • ½ cucumber, finely sliced
  • 80g watercress
  • 200g Jarlsberg cheese
  • 250g smoked salmon or gravadlax
  • fresh dill
  • a little butter (not shown)

For the mustard & dill sauce:

  • 1tbsp Dijon mustard
  • 1tbsp honey
  • 1tbsp cider vinegar
  • 2tbsp olive oil
  • 1tbsp finely chopped dill


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Here's how it's done...

  • 1

    Whisk the mustard, honey, vinegar and olive oil together. Add the chopped dill and mix.

    ingredients to make the mustard and dill sauce for the Scandi open sandwiches

  • 2

    Butter the bread slices.

    buttering rye bread for Scandi open sandwiches

  • 3

    Add the toppings to your liking making sure there’s a little green with each slice. Top with some of the mustard & dill sauce. Garnish with a little fresh dill.

    Scandi open sandwiches with salmon, cheese and egg toppings

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Scandi Open Sandwiches
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By Carole Poirot on 20.07.18

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