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Danish Open Faced Sandwiches - Vegetarian Version

The most tasteful vegetarian version of the traditional Danish open faced sandwiches. Here you go:

Course Lunch
Cuisine Danish, Nordic, Vegetarian
Servings 8 small open faced sandwiches


Creamy curry chickpea salad with apple slaw

  • 2 drained cans chickpeas
  • 1 tsp curry powder
  • 1/2 tsp cumin
  • 3 tbsp creme fraiche
  • 3 tbsp mayonaise
  • 1/4 red bell pepper
  • 1 stalk celery
  • 1/2 red onion
  • salt
  • pepper
  • 1 red apple
  • 1 tbsp coarsely chopped fresh coriander
  • lemon juice

Avocado-quinoa dip with cabbage, feta and almonds

  • 1 dl (0.4 cup) quinoa
  • 2 dl (0.8 cup) vegetable broth
  • 2 ripe avocadoes
  • 1 tbsp finely chopped chives
  • salt
  • pepper
  • lemon juice
  • a couople of cabbage leaves
  • 1/2 tsp dijon mustard
  • 1 tsp olive oil
  • sliced almonds for garnish
  • crumbled feta for garnish
  • 8 half slices rye bread or any other type of whole grain bread


Creamy curry chickpea salad with apple slaw

  1. Pour chickpeas into a large bowl and mash them a bit with the back of a large soup spoon, so some of the chickpeas become mashed while others are still intact. It gives a nice texture to the salad.

  2. Stir creme fraiche and mayonnaise in. Add curry and cumin and season with salt and pepper.

  3. Cut bell pepper and celery into small pieces and add to the salad. Chop red onions and also add.

  4. Slice the apple on a mandolin and toss it with lemon juice, so it does not turn brown and mix with coarsely chopped coriander.

  5. Place the chickpea salad on 4 slices of rye bread and decorate with apple slaw on top.

Avocado-quinoa dip with cabbage, feta and almonds

  1. Start rinsing the quinoa in cold water. Drain and boil the quinoa under a lid until all the vegetable broth is absorbed. Allow to cool completely.

  2. Mash the avocados with a spoon and stir together with the chilled quinoa.

  3. Add finely chopped chives and season with lemon juice, salt and pepper.

  4. Cut the cabbage into slices and toss them with dijon mustard and olive oil.

  5. Place the avocado quinoa dip on 4 half pieces of rye bread and place cabbage salad on top. Garnish with crumbled feta and halved almonds.