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- Open sandwich

This is needed
for 12 piece
- 500 g brown bread or country bread
Roast beef & horseradish
- 100 g sour single cream
- 1 tsp curry powder
- 0.25 tsp salt
- 0.25 tsp turmeric
- 0.5 baby pineapples, cut into cubes
- 150 g roast beef, sliced
- 2 tbsp fried onions
- 1 cm horseradish, finely grated
Ricotta & pepper
- 1 yellow pepper, cut into thin slices
- 1 tbsp olive oil
- 1 red peppers, cut into thin slices
- 1 tbsp chives, finely chopped
- 100 g ricotta
- 1 tbsp white wine vinegar
- 0.75 tsp sea salt
- 1 tbsp liquid acacia honey
Mackerel & avocado
View these products
- 0.5 avocado
- 1 tbsp lime juice
- 0.25 tsp salt
- a little lime juice
- 150 g mackerel
- 0.5 bunch radish, with greens
- a little sea salt

And that's how it's done
Cut the bread into 12 slices, toast.
Roast beef & horseradish
Mix the crème fraîche, curry and turmeric, season with salt.
Spread the curry sauce onto 4 slices of bread. Cover with the pineapple and then top with the pastrami. Sprinkle the fried onions on top.
Ricotta & pepper
Spread the ricotta onto 4 slices of bread. Heat the oil, stir fry the peppers for approx. 4 mins., stir in the vinegar.
Spread the ricotta onto the slices of bread.
Top with the peppers and chives, drizzle with acacia honey. Sprinkle with Fleur de Sel.
Mackerel & avocado
Puree the avocado, lime juice and salt. Finely chop the radish greens, set aside. Thinly slice the radish.
Divide the avocado onto 4 slices of bread. Top with the mackerel, radish and radish greens. Drizzle with lime juice and sprinkle with Fleur de Sel.
How-tos