My favorite open-faced sandwich uses your english muffin bread as the base and has mashed avocado topped by sliced hard-boiled egg and broccoli microgreens. I usually have this for breakfast. Please enter my name in the drawing.
I recently borrowed that book from the library to inspire my Fika themed holiday brunch last month. Now I want a copy! My fav lately is icelandic rye bread (from KA Big Book of Bread) w/ a thin layer of salted butter OR cream cheese, avocado, smoked salmon, fried egg, and topped with flaked salt, tajin or crushed red peppers (or a combination of the three.
I'd love to be entered in the drawing for this book! I lived in southern Sweden for a year, where I fell in love with smørrebrød (also where I got started making sourdough so I could make rugbrød!). I wasn't vegetarian back then, so my favorite topping for smørrebrød was pickled herring with dill and lots of butter.
Would love to be in the running for the book! The open-faced sandwich I eat the most is probably on sourdough with pesto, tomato, and fresh mozzarella.
I would love a copy of the book! My favorite open face sandwich at the moment is a country sourdough toast with my homemade spicy peanut butter and some marmalade. Thank you for all you do:)
Hi Andrew - Most eaten open-faced sandwich is sourdough with butter, wilted kale, and an egg. I'd be glad to have a copy of her book for further inspiration!
Hi Andrew!
Please throw my name in the hopper for the drawing!
Thanks!
Andrew,
My favorite open-faced sandwich uses your english muffin bread as the base and has mashed avocado topped by sliced hard-boiled egg and broccoli microgreens. I usually have this for breakfast. Please enter my name in the drawing.
Thanks
I’d be very happy to win this book.
Blackstrap molasses rye bread with Canadian bacon, swiss cheese and a dollop of sour cream Open faced oven till toasted
I recently borrowed that book from the library to inspire my Fika themed holiday brunch last month. Now I want a copy! My fav lately is icelandic rye bread (from KA Big Book of Bread) w/ a thin layer of salted butter OR cream cheese, avocado, smoked salmon, fried egg, and topped with flaked salt, tajin or crushed red peppers (or a combination of the three.
i love some whipped crème fraiche with herbs and smoked salmon.
Would love to have a copy of this book!
Love to win it
These sound lovely! As does the cookbook.
I'd love to be entered in the drawing for this book! I lived in southern Sweden for a year, where I fell in love with smørrebrød (also where I got started making sourdough so I could make rugbrød!). I wasn't vegetarian back then, so my favorite topping for smørrebrød was pickled herring with dill and lots of butter.
Would love to be in the running for the book! The open-faced sandwich I eat the most is probably on sourdough with pesto, tomato, and fresh mozzarella.
Maggie! You won the drawing for the book! Please email me with your mailing address and I will ship it out to you!
Oh dang, so exciting! I will send that email right off.
Is the wordloaf@substack.com email okay or a different one?
yes!
Hi Andrew,
I would love a copy of the book! My favorite open face sandwich at the moment is a country sourdough toast with my homemade spicy peanut butter and some marmalade. Thank you for all you do:)
Hi Andrew - Most eaten open-faced sandwich is sourdough with butter, wilted kale, and an egg. I'd be glad to have a copy of her book for further inspiration!
Hi Andrew- I’m exited to try the roasted cauliflower Smorrebrod-
We saw and ate the most amazing Smorrebrod in Copenhagen- expertly made- neat, creative and delicious! Please enter my name in the drawing.
I think the Pepper-Crusted Tuna, Preserved Lemon, and Egg Tartine from your pals at CI is pretty darn good.
Hello, my take would have to be smooshed avocado, hard boiled egg slices and a bit of chili crisp.