Open Sandwiches

Open Sandwiches

Smoked Salmon Style Carrot & Cream Cheese

For the carrots

  • 2 large carrots, peeled and sliced lengthways
  • 2 tbsp mild olive oil
  • 2 tbsp fresh dill, roughly chopped
  • 1 sheet nori, crumbled
  • 1 tbsp liquid smoke
  • 1 tbsp soy sauce
  • 2 tsp sea salt flakes
  • 2 tsp freshly ground black pepper
  • 1 tsp soft, light brown sugar

To assemble

  • 4-6 slices pumpernickel (black rye bread)
  • 4 tbsp non-dairy cream cheese
  • 1 tbsp capers, drained
  • 1 tbsp fresh dill, finely chopped
  • 1 lemon, cut into wedges
  • Freshly ground black pepper, to taste

To serve

  • 1
    Bring a pan of water to the boil and add a pinch of salt. Simmer the carrots in the water for 5 minutes, remove and drain well.
  • 2
    Mix together the rest of the carrot ingredients in a large, shallow dish and add the warm carrot strips, tossing everything together to ensure the carrots are coated in the marinade. Cover and refrigerate for 1 hour, or ideally overnight.
  • 3
    To assemble, spread each slice of bread with some cream cheese, carrot slices, and a few capers. Sprinkle over some extra dill, black pepper and a squeeze of lemon just before serving.

Coronation Chickpea

For the filling

  • 1x 400g tin chickpeas, drained
  • 2 tbsp mild olive oil
  • 1 red onion, peeled and finely chopped
  • 1 clove garlic, peeled and crushed
  • 2 tsp mild curry powder
  • 40g (¼ cup) sultanas, soaked in hot water for 10 minutes and drained
  • 120ml (½ cup) vegan mayonnaise
  • 1 tbsp mango chutney
  • Sea salt and black pepper, to taste

To serve

  • 8-12 slices fresh, crusty bread
  • Lettuce leaves and sliced red onion

To assemble

  • 1
    Heat the oil in a frying pan and add the chickpeas, onions and garlic with some seasoning. Gently cook for a few minutes until the onions begin to soften, before adding the sultanas and curry powder. Continue to cook, stirring, until the spices are fragrant. Leave to cool.
  • 2
    Once cooled, lightly mash the chickpeas so that some still remain whole. Stir in the mango chutney, mayonnaise and season to taste.
  • 3
    Spread the mixture liberally over the bread, adding lettuce and onion. Serve immediately.

Smoked Tofu BLT

For the tofu bacon

  • 1x 400g tin chickpeas, drained
  • 2 tbsp mild olive oil
  • 1 red onion, peeled and finely chopped
  • 1 clove garlic, peeled and crushed
  • 2 tsp mild curry powder
  • 40g (¼ cup) sultanas, soaked in hot water for 10 minutes and drained
  • 120ml (½ cup) vegan mayonnaise
  • 1 tbsp mango chutney
  • Sea salt and black pepper, to taste

To serve

  • 8-12 slices fresh, crusty bread
  • 2-3 large, ripe tomatoes, sliced
  • Lettuce leaves
  • Vegan mayonnaise
  • Mustard

To assemble

  • 1
    Place all the bacon ingredients, except the tofu, into a wide shallow dish and mix together well. Thinly slice the tofu into rashers and coat in the marinade. Leave for 30 minutes for the tofu to absorb the flavours.
  • 2
    Heat a griddle pan until very hot and add the tofu. Cook for a few minutes on each side, or until lightly charred and chewy.
  • 3
    Assemble the sandwiches by layering up all the ingredients on the sliced bread. Serve warm or cold.

Tofu eggless mayo & cress

For the filling

  • 300g (scant 1 ¼ cup) plain, extra firm tofu, drained well
  • ½ tsp turmeric powder
  • 1 tsp sea salt flakes
  • 1 tsp black pepper
  • ½ tsp kala namak
  • 120ml (½ cup) vegan mayonnaise

To serve

  • 8-12 slices fresh, crusty bread
  • Fresh cress
  • Extra black pepper, to taste

To assemble

  • 1
    Place all the filling ingredients in a bowl and mash together with a fork until well mixed. This can be left chunky or quite smooth, depending on your preference. Taste to check the seasoning and adjust, if necessary.
  • 2
    Assemble the sandwiches by generously spreading the tofu over the bread and topping with cress and black pepper. Enjoy immediately once assembled or keep the filling chilled for up to 2 days.