Open Sandwiches with Turkey

Yield 6

Open sandwiches, which are common to both Scandinavian and Eastern European cuisine, are the perfect vehicles for turkey (or other meat) leftovers. Simply have good loaf of rye or sourdough to hand and plenty of garnishes, such as radishes, pickles, tomatoes, cress, dill, sliced boiled eggs and kabanos (a type of smoked Polish sausage).




Firstly, make a quick flavoured mayonnaise. Put the mayonnaise in a small bowl. Add the lemon zest and a twist of black pepper and stir together. You can add a teaspoon of dill pickle juice to loosen it slightly, but this is optional.

Slice the bread and arrange on a platter. Butter each piece and spread a little mayonnaise on each slice.

Arrange the leftover turkey, or other meat, on each slice of bread.

Top with sliced radishes, pickles, tomatoes, boiled eggs and kabanos.

Finally, garnish with cress and lots of fresh dill.

Cuisine Polish

Recipe by Ren Behan - Author Wild Honey and Rye at