Bye bye boring bread. Today we will make luxury sandwiches! Bread is in fact very tasty and it is a shame that we do not give it enough credit most of the time. The association with sweaty cheese between tasteless white supermarket bread in a dull lunch box is very quickly made, or we link it to prefabricated open-faced baguettes topped with salads mainly containing mayonnaise to compensate the dry structure of something that is supposed to be tuna.  But enough whining already. 🙂 It is now time to show how to make sandwiches with a minimum of efforts and a maximum of taste.

Thé main ingredient of these recipes is of course bread, which we have bought at The Bakery by Kenney Van Hoorick. To learn more about this brand-new business where craftsmanship and the love for sourdough prevail, click here.

There is really not much to say about the preparation of the sandwiches, except that you should take a thick slice of the bread and top it with all ingredients. Good luck!

Bread with smoked herring and beetroot

• Cream cheese
• Smoked herring strips
• Thin slices of briefly blanched beetroot
• Apple
• Olive oil
• Cress and herbs (e.g. Koppert cress)
• Pepper

Bread with smoked salmon, avocado and lemon

• Cream cheese
• Smoked salmon
• Avocado
• Lemon zest
• Cress and herbs
• Olive oil
• Pepper

Tip!

We have used the Wild Alaskan Sockeye salmon of Zalmhuis Steur. known for its dark-red color and firm structure. This tasteful salmon is caught in the immaculate estuary of the Copper River in Alaska, the mecca of fishing, and in order to protect the region and the fish population, strict quotas are being imposed.  When a certain number of salmons is caught, the fishing season closes. With this information in mind, this delicacy tastes even better.

If you’d like to spice things up, replace the lemon zest by Spherika Gourmet Fresh Pearls. These balls have the structure of fish eggs, but taste like lemon. They pop in your mouth, releasing a lightly sharp and refreshing aroma. You can find them in professional catering shops (e.g. Hanos) or online.

Bread with tomatoes and edible flowers

• Cream cheese
• Cherry tomatoes in different colors
• Edible flowers
• Cress and herbs (e.g. Koppert Cress)
• Salt & pepper
• Olive oil

Tip!

Learn more about the quality of edible flowers and organic farming in the article that we have written about Dries Delanote, the man behind Le Monde de Mille Couleurs.

The better the quality of the olive oil used, the better the taste of the sandwich. We top everything off with I Greppi Di Silli, a beautiful olive oil from the region between Florence and Siena made from a kind of olives previously considered as a product of medium quality, but by optimizing the process, it has become a really outstanding product.  The Pendolino is a lightly fruity olive oil that combines nicely with fresh flavors and vegetables and is perfectly suited to make pesto alla Genoveso. We have bought this golden liquid at La Scoperta in Antwerp, a vinoteca with a deli shop where there are so many delicious products that it can drive you crazy. You have been warned! 🙂