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A Selection of Open Sandwiches

Here are 5 different recipe ideas for simple, quick and tasty sandwiches. I’ve served mine open as they look good on a platter together but they can be used as fillings for normal sangers or baguettes. I’ve tried to keep the process simple and easy but also try to give inspiration for you for something when you’re time poor and you want to impress with flavour.

For all of these recipes I used 2 small baguettes, halved lengthways down the middle and cut into thirds. You should get six serves. I then brushed them lightly with olive oil, a sprinkle of sea salt flakes and baked them in the oven for 5 minutes at 180 degrees Celsius to crisp up a bit.

All of these are well tasty and there should be something for everyone.



(1) Tuna and Cucumber:


2 tins of tuna, drained

1/2 Lebanese Cucumber, thinly sliced and quartered

Red onion, finely diced

Anchovies, finely chopped

Capers, roughly chopped

2 tbsp Mayonnaise

Bunch of Chives, finely chopped

Salt and Pepper


  1. In a large bowl combine all of the ingredients and season to taste with salt and pepper.

  2. Serve on the toasted baguettes and garnish with some more chives and a drizzle of olive oil.

(2) Bacon and Mushrooms with thyme:


1 small punnet of button mushrooms, halved

2 rashers of bacon, sliced

1/2 tsp of Dried Thyme leaves

A knob of butterButter

1 tsp Olive oil


  1. Heat some olive oil in a frying pan over a medium heat and fry the bacon and the mushrooms together for a couple of minutes.

  2. Sprinkle over the dried thyme and cook for another minute before adding the butter. Cook for another minute or two, remove from the heat and serve on the toasted baguettes

(3) Mortadella with mustard and pickles:


150g of Mortadella

1 dlill pickle, finely diced.

1/4 tsp hot English mustard

2 tbsp mayonnaise

Salt and Pepper


  1. Mix the mustard, pickle and mayonnaise together in a bowl until combined and season with salt and pepper.

  2. Spread the mayonnaise mixture onto the baguettes and top with torn pieces of the mortadella.

(4) Tomatoes, basil and red onion:


2 large truss tomatoes, diced

1/2 red onion, finely diced

1-2 tbsp of balsamic vinegar

2-3 tbsp of Olive oil

Squeeze of lemon juice

Fresh Basil, leaves picked

1 clove of garlic

Salt and pepper


  1. In a bowl, add all of the ingredients except the basil and garlic and gently toss with your finger tips until combined. Season with salt and pepper.

  2. Rub the garlic clove over the toasted baguettes, top each piece with some of the tomato mixture and garnish with the freshly picked basil leaves.

(5) Peas and radish with mint:


1 cup of frozen peas, defrosted

3-4 radishes, thinly sliced

2 tbsp of Greek yoghurt

2 tsp of dried mint

Salt and pepper


  1. In a bowl, mix the yoghurt and dried mint and season with salt an pepper.

  2. Spread the yoghurt mixture over the baguettes and top with peas and radish slices.

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