Open Sandwiches with Turkey

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).

5 from 2 votes

Print Recipe

Cuisine Polish

Servings 6

Ingredients

1 loaf rye bread or sourdough
Butter
3 tbsp mayonnaise
1 tsp lemon zest
A twist of black pepper
400 g leftover shredded turkey or other cooked meat
4 small radishes finely sliced
2 dill pickles sliced and cut into small pieces
4 cherry tomatoes quartered
2 eggs boiled, peeled and quartered
Sliced Kabanos Polish smoked sausage
Small punnet of cress
A few sprigs of fresh dill

Instructions

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.