There is just something about open sandwiches that feels so much like summer to me. From the ones with cold bacon and eggs in the backpacks that religiously was eaten somewhere in the forest in school to the luxury shrimp-sandwiches on Tabergs topp as an adult whenever something is to be celebrated.
However, the problem is that I don’t really eat bread. I always joke about that bread makes me look 6 months pregnant but that’s really what it does (and it’s not my most flattering look). So, couple of years ago I just stopped eating bread if I had the choice. Until I found this one brand of bread that actually worked. It was the most incredible feeling ever when I could eat a sandwich, like a normal person and still be able to wear jeans. Because I really really love bread, I mean, who doesn’t?
So, now that I had found this miracle-bread the options suddenly was endless for easy, fast and simple summer-food. I’m not gonna lie, it was a bit overwhelming to get access to so many new options but I decided to bang on everything I love on one single sandwich. Dark rye bread, avocado, salmon, apple and fennel together make the perfect summer lunch. It’s creamy and fatty but still darn healthy as well as rich and fresh all in one. Just perfect.
Ingredients to make 4 sandwiches;
500 g salmon
3 tbs tandoori spice mix
1 tbs hot sauce/Sriracha
4 slices rye bread
1 bulb of fennel
1 green apple, I used Granny Smith
2 tbs lemon juice
2 tbs olive oil
Salt and pepper
Preheat the oven to 180 degrees. Rub the salmon with the hot sauce and sprinkle over the tandoori seasoning. Season with salt and pepper if that’s not already in the spice mix. Bake in oven for about 12-15 until the salmon is done and flaky. Take it out and let cool.
Make the salad by finely slice the fennel and apple and put it in a bowl. Add in the lemon juice and olive oil, season with salt and pepper, give it a good mix and set aside.
Slice the avocado in thin slices and ‘pull’ the cold salmon into flakes.
Put the rye bread on a plate, butter it if you want to and then add the avocado on top. Follow up with some salmon and then put the apple and fennel salad on top.