22 Comments
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bobcat1167's avatar

Hi Andrew!

Please throw my name in the hopper for the drawing!

Thanks!

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Betsy Massie's avatar

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

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Rick Robinson's avatar

I’d be very happy to win this book.

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Chris's avatar

Blackstrap molasses rye bread with Canadian bacon, swiss cheese and a dollop of sour cream Open faced oven till toasted

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Kristin Collett's avatar

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.

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Jonas Schaller's avatar

i love some whipped crème fraiche with herbs and smoked salmon.

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Jens's avatar

Would love to have a copy of this book!

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Lisa Sieverts's avatar

Love to win it

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Sarah's avatar

These sound lovely! As does the cookbook.

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Gabriel's avatar

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.

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Maggie Smith's avatar

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.

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Andrew Janjigian's avatar

Maggie! You won the drawing for the book! Please email me with your mailing address and I will ship it out to you!

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Maggie Smith's avatar

Oh dang, so exciting! I will send that email right off.

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Maggie Smith's avatar

Is the wordloaf@substack.com email okay or a different one?

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Andrew Janjigian's avatar

yes!

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GinaG's avatar

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:)

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Lynda Banzi's avatar

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!

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Susan Backer's avatar

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.

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Jonathan Mandel's avatar

I think the Pepper-Crusted Tuna, Preserved Lemon, and Egg Tartine from your pals at CI is pretty darn good.

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Elizabeth's avatar

Hello, my take would have to be smooshed avocado, hard boiled egg slices and a bit of chili crisp.

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