Simple and delicious, Chef Voula Halliday shares her recipe for a variety of open-faced sandwiches. This one focuses on tasty fresh vegetables on rye.
1/4 cup (50 mL) mayonnaise
2 tbsp (30 mL) finely chopped chives
1 tbsp (15 mL) finely chopped parsley
4 pieces whole kernel rye bread or whole kernel sunflower seed bread
to taste softened butter
2 large tomatoes, each cut into 8 wedges or 8 round slices
16 thin slices English or mini cucumber
16 slices baby boiled potatoes
8 thin slices of radish
1. In a small bowl, stir together the mayonnaise, chives and parsley. Refrigerate until ready to use.
2. Spread a layer of butter over one side of each slice of bread, covering from edge to edge. Arrange 4 tomato wedges on each slice of bread. Alternating the sliced cucumber and potatoes (and overlapping a bit), lay them out over the tomatoes on each sandwich. Top with some of the herb mayonnaise and then arrange the sliced radish as a garnish on top. Serve immediately, or cover and refrigerate until ready to serve.
Yield: 4 open face sandwiches