Open faced sandwiches can be beautifully stacked creations, but when squeezed into a lunch-bag, carried by 10-year olds biking to school in a backpack and thrown in a community refrigerator, open-faced sandwiches may not be the first choice of lunch.
Not so for my mom. She was a firm believer in open-faced sandwiches and made them as if I was eating at home, except, she wrapped them tight in cellophane wrap before stacking them in my lunch box.
As you might image, the end result was not always… appetizing. Cod roe sandwiches with remoulade and fried onions turned into cud roe salad with wet soggy onions. A once tantalizing potato sandwich with mayonnaise and green onions turned into something wet and soggy, almost like paste.
This sandwich, a cod roe creation, is my own personal rebellion against my childhoods school sandwiches. I reject the cellophane wrap method, and embrace exuberance.
- 1 1/2 tsp Butter
- 1 large leaf of lettuce, or enough small pieces to cover the bread
- 3 slices of cod roe
- 1 1/2 tbs remoulade
- 1 tsp black sesame
- 2 tsp pumpkin seeds
- 1 tsp fennel seeds
- 5 roasted garlic
- 1 snow pea, cut in pieces
- 2 parmesan crisps
- 1 tbs chopped parsley
- 1/2 tsp ground green pepper
Start with a piece of bread, and toast it until it is warm and slightly crunchy. Spread the butter on the bread add a bed of lettuce .Place the cod roe evenly on the bread. Continue with layers of remoulade, sesame seeds, pumpkin seeds, garlic, snow pea. Top with parmesan crisps, parsley and ground pepper. The entire process is captured below.