Hi friends! I’m checking back after another blog break to bring you this super simple, but crazy good recipe for this crab and cucumber watercress open face sandwich. Open face sandwiches are one of my absolute favorite things to eat year round, but during the hot summer months, we tend to eat them quite a lot. Uniquely Scandinavian, imminently practical and super fresh they can be easily cobbled together with whatever ingredients you might have on hand in the fridge.
We’ve been out and about so much this summer with last minute camping trips, visiting Idaho and loads of family bbq’s, I’ve been feeling a bit fatigued when it comes to spending time in the kitchen. We’ve also been experiencing some crazy hot weather this summer so turning on the oven only happens when it’s 1 a.m. and things have cooled down enough. When it’s hot, sandwiches like this taste all the more fantastic.
One of the most common and delicious recipes for a Scandinavian open face sandwiches features small bay shrimp, mayonnaise, hard boiled eggs and a generous smattering of fresh dill. If you’ve ever eaten lunch at Ikea, you’ve seen them. In the little case right next to the cold salmon plate. That and a hot cup of coffee for lunch for me, is perfection.
It goes without saying that this type of sandwich needs to be eaten with a knife and fork. Some people might think that’s a little fussy, but really it’s not. If you’re watching your carbs, you’ve likely eaten more meals without a bun and it also has the added benefit of forcing you to sit down, take the time and enjoy your food a bit more.
This sandwich is a little fancier than I would normally eat, but dungeness crab is in season around here and I can’t pass up the opportunity to put it in just about every thing right now. You can easily replace it with shredded chicken or shrimp if you’re not a fan of crab or don’t want to splash out on it. Mayonnaise is usually the binder for this kind of thing, but in order to keep it a bit on the healthy side, I used some plain Icelandic skyr instead (Siggi’s). Plain Greek yogurt would be a great choice too.
This recipe is my latest installment over at the Norwegian American Weekly and you can get it by heading HERE.
We’ve finally had some cooler weather, (I almost cried yesterday when it rained) and I’m heading back into the kitchen to bring you a couple recipes using some great summer fruit so be sure to check back in later in the week to get the low down. Stay cool out there!