I've tried a number of little experiments in open-sandwiches, and the learning curve is improving daily--via articles and other readings, cook book consultations, and experimentation.
My lab, er, kitchen is now home to a number of staples that make my experimentation so much easier:
- European butter
- rye crackers
- German rye "health" bread
- rye bread cartons from IKEA -- can't wait to try these!
- whole grain mustard
- pickled beets
- cheese from IKEA
- rosti from IKEA
- butter lettuce
- alfalfa sprouts -- they start smelling off quite quickly tho :o(
- orange and elderflower marmalade from IKEA
- Smoked salmon
- assorted lemons and limes
- tinned herrings, kipper snacks, sardines (oil and water)
- swirl/marble rye bread from the grocer's bakery
- Tuscan bread from Labriola
And essentially, the list goes on, depending on what strikes my fancy.
One of my favorite discoveries recently was kipper snack open sandwiches topped by a mayonnaise, ketchup, and sriracha mixture. Absolutely to die for. This could very well make for some awesome onigiri and sushi roll filling as well! *make mental note*
A dessert-type favorite right now is a cracker topped by lettuce, a slice of cheese, and a smear of sour orange marmalade. Love it.
In essence, I think I can draw together my love for the Scandinavian open-sandwich and the Japanese bento box philosophies to find out why I'm so captivated by this little hobby lately. Best of all, the portions are smallish and well-balanced (nutrients wise) as to not make a negative impact on the waist line.
Hurray for foodie experimentation!