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Parve
Easy
1 Hour
Diets 
The bean base for this makes a larger portion than needed for these two sandwiches but keeps for several days in the fridge. It’s delicious as a side to other things, too. This is one of the most popular veggie open sandwiches in our café
2 slices of crusty bread
6 pickled cherry tomato halves (recipe follows)
micro herbs, to garnish
a few Crispy Kale Chips to serve (optional)
1 x 400-gram/14-ounce can cannellini beans, drained (drained weight about 240 grams/9 ounces)
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
100 milliliters/1/3 cup Tuscanini Extra Virgin Olive Oil
100 grams/3 ounces Tuscanini Sun-Dried Tomatoes
salt
freshly ground black pepper
juice of 1/2 lemon, or to taste
250 grams/9 ounces chestnut mushrooms
1 tablespoon miso paste
salt
freshly ground black pepper
300 grams/10 and 1/2 ounces cherry tomatoes
3 tablespoons Gefen Honey
50 milliliters/3 and 1/2 tablespoons Tuscanini White Wine Vinegar
50 milliliters/3 and 1/2 tablespoons water
salt
freshly ground black pepper
a few thyme sprigs
Combine all the ingredients, blend in a food processor until smooth and season. Set aside.
Cook the mushrooms in a saucepan (I prefer to dry fry until the mushrooms release their water and then it evaporates, but if you don’t want to wait, you can add a little oil). When cooked through, stir through the miso paste and season.
This recipe yields 500 milliliters/16 fluid ounces.
Halve the tomatoes and add to the jar. Add all the other ingredients and leave to marinate for at least an hour, ideally longer.
Spoon two to three tablespoons of the cannellini bean paste on each piece of bread. Add the miso mushrooms and pickled tomatoes. Garnish with micro herbs and serve with crispy kale chips.
From SMØRREBRØD Scandinavian Open Sandwiches: More than 50 Recipes, from Traditional to Modern By Brontë Aurell, published by Ryland Peters & Small
Photography by Peter Cassidy © Ryland Peters & Small 2025
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