Elevate your lunches with these easy vegan sandwich recipes.
Who’s excited to eat some Scandinavian food? In this video, Nicole shows us how to make Smørrebrød—Scandinavian-style, open-faced vegan sandwiches. Learn how to make Fish-Free Scandinavian Smoked Roe Spread, Cheese & Apple Crispbreads, and Scandinavian Potato Sandwiches. And lunchtime never was the same…
Then spread a thin layer or mustard on top of each cracker and top with 1 slice of vegan cheese. Tip: I like to slice the cheese in half and place each half on top of each other to fit nicely on each cracker.
1/4 tsp kosher salt, plus an extra pinch for the potatoes
6 grinds black pepper, more to taste
1/3 cup cucumber slices
4 slices of sourdough or whole grain bread
Add the potatoes to a saucepan with a pinch of salt and cover with filtered water. Bring to a boil and then reduce heat to medium high. Cook for about 25 minutes or until fork tender. Then remove from the pot and allow the potatoes to cool completely. Tip: This can be done the night before or you can skip this step if you have meal-prepped or leftover potatoes.
Next, combine the mayo, mustard, pickles, dried dill, paprika, salt and pepper in a bowl and mix well. Note: the mixture will be slightly saltier than it would be if it were going to be served on its own as sauce because the potatoes will get their flavor from the sauce and benefit from the extra seasoning. Taste and adjust seasonings as desired then set aside.
When the potatoes are completely cooled, use a spoon to gently remove the skin. Then use a sharp knife to slice into 1/4-inch thick disks.
Assemble: Toast the bread and slather on a thick layer of the sauce on each slice. Then top with potato slices and sprinkle with paprika and black pepper if desired. Top with a few cucumber slices and serve.
It’s more common to use white pepper for these kinds of Scandinavian recipes so use that if you have it handy. Start with a pinch and adjust as needed. I used the vegan caviar from Ikea to make this recipe, which can be found in the refrigerated section at Ikea (right next to the non-vegan caviar, so it’s easy to miss!)
Smoked paprika is key here because we want to mimic that slightly smokey “smoked salmon” flavor so make sure it’s not sweet paprika or hot paprika because those spices will yield a different result.
Like I said above, I think the cucumbers are pretty essential for serving and they really tie everything together. If you’re not a fan of regular cucumbers, try English cucumbers and slice them very thin. They’re best cold, so store in the fridge until ready to use. This spreadlasts for about 2 weeks in the fridge when stored in an airtight container.
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