I know, I know.. you’re thinking “Potato sandwhich! More starch as a topping for bread?”. That was my first impression when I first heard of this one. However, as with all things culinary, the adventurous are often generously rewarded. This adaptation was inspired while on a sailing trip to the Danish island “Flakfortet” (hence the name of the sandwich). It was constructed from what was available on the boat, and it turned out to be a passenger favorite. The subtle taste of the Smoked Cream Cheese (A Danish delicacy from Fyn), blends perfectly with the potato and radishes.
Tomatoes on Spinach Ciabatta Roll. For this sandwhich, we recommend heirloom tomatoes at their peak of ripeness. You also want to use the tomatoes at room temperature. The flavors are more intense here. We used Black Krim grown in our backyard garden, and added a pinch of Dukkah to bring home the flavor. This is perhaps the most essential way to make a tomato sandwich, using only tomatoes, and it can really only be pulled off succesfully when they are very fresh and tasty.
A Danish favorite, we owe this presentation to the restaurant at Sophienholm in Denmark. The fried plaice is a classic in danish sandwich making, and is found on nearly all restaurants. It is usually served as one of the first sandwiches in a meal (One should always start with the fish) right after the pickled herring sandwich. The batter is light, since the fish is the centerpiece in this little gem.
This simple sandwich may not look like much, but looks deceive. Beneath the plain surface are three ingredients that will make you come back for more. Why make a cheese sandwich, when you can make a heavenly cheese sandwich like this one.
Dubliner Cheese sandwich with Duck Fat and Roasted Garlic
