I don’t think it’s a secret. I love bread, especially sourdough bread. It’s the best thing since sliced bread. If you slice it, that is. I have compiled my best sourdough sandwich recipes served on a delicious piece of toasted sourdough bread.
I share many bread recipes here on my blog and my YouTube channel, but I rarely discuss how I eat them. I thought it was about time I shared some recipes for some of the delicious sandwiches I eat here at home with you guys.
If you want to see the recipe as a video, you can watch it here:
The “fried egg and mango chutney” sandwich
‘Asian style’
This one is blatantly stolen from inspired by Jamie Oliver’s flatbread recipe and converted into a sourdough bread version.
What you’ll need:
- A slice of sourdough bread
- Mango chutney
- An egg
- Oil or butter for frying
- Toasted sesame seeds
- Salt and pepper
- Optional: fresh chilies, shichimi togarashi, and balsamic vinegar
Here’s how you make it:
First, toast some sesame seeds on a dry non-stick pan, add them to a bowl and let them cool.
Toast a piece of your finest sourdough bread. Smear on a generous layer of mango chutney, sweet or spicy. It’s up to you.
Fry up an egg. Heat your pan to medium-low heat. Add oil or butter and crack an egg (or however many you need) into the pan. Put a lid over the top of the pan and cook the egg until the white has just set.
Put the fried egg on the chutney and add globs of yogurt. Sprinkle toasted sesame seeds, shichimi togarashi, fresh chilies, balsamic vinegar, salt, and pepper over the top, and eat while hot.
The “smashed avocado and poached egg” sandwich
‘Mexican style’
What you’ll need:
- A slice of sourdough bread
- An avocado
- Clove of garlic
- A lime
- Red pepper flakes
- Extra Virgin Olive Oil
- Salt and pepper
Here’s how you do it:
First, you should make some smashed avocado.
Smashed avocado
Ingredients
- 1 avocado
- ½ clove garlic
- 1 tablespoon lime juice about ½ lime
- 1 tsp extra virgin olive oil
- salt and pepper to taste
Instructions
- Halve the avocado and remove the stone
- Remove the flesh with a spoon at put into a bowl
- Add everything else to the bowl and smash it using a fork
- Season to taste with salt and pepper
Then poach an egg, I usually use the Heston Blumenthal method from his eggcellent series ‘How to cook like Heston’:
- First of all, you’ll need a very fresh egg.
- Put a pot of water on your stove and heat it to 80°C/176°F.
- Add a dinner bowl upside down to the pot.
- Crack an egg onto a slotted spoon and let the egg drain for 2 minutes.
- Add the egg to the simmering water and cook for 4 minutes.
- Take it out of the water using the slotted spoon and let it drain on a kitchen towel.
Toast a piece of your finest sourdough bread. Smear a generous layer of smashed avocado on your bread. Sprinkle a pinch of red pepper flakes over the avocado. Add a poached egg on the top and garnish with coriander/cilantro leaves. Season the egg with salt and pepper to taste.
The “smoked salmon salad” sandwich
‘Nordic style’
This smoked salmon salad is very special to me. The first time I had it, I was on a date with my girlfriend in a park called King’s Garden in the inner city of Copenhagen. We sat on a blanket under a large tree in the sunshine and had the most beautiful time eating this salad and drinking soda.
This smoked salmon salad is objectively still excellent, although I am sure the great memories connected to it make me extra positive about it.
What you’ll need:
- A slice of sourdough bread
- Smoked salmon
- Creme fraiche or sour cream
- Greek or Icelandic yogurt
- Dijon mustard
- A lemon
- An onion
- Fresh dill
- Salt and pepper
Here’s how you do it:
First, you should make smoked salmon salad.
Maria’s smoked salmon salad
Ingredients
- 100 g smoked salmon
- 50 g creme fraiche
- 50 g icelandic yogurt or greek yogurt
- 1 tsp dijon mustard
- ½ tablespoon lemon juice
- ½ red onion
- dill to taste
- salt and pepper to taste
Instructions
- Cut or tear the smoked salmon into smaller pieces.
- Add everything into a bowl and mix it.
- Season with salt and pepper to your liking.
Then toast your bread.
Add a generous amount of the smoked salmon salad to the toast and garnish with dill.
It’s that simple. Enjoy.
The “turkey, brie, and fig” sandwich
‘French style’
What you’ll need:
- A slice of sourdough bread
- Slices of turkey
- An onion
- Balsamic vinegar
- Fig preserves
- A brie
- Salt and pepper
Here’s how you do it:
First, thinly slice half an onion. I usually use red onions, but any kind will work.
Fry the rings in butter over medium-low heat until they soften. Douse them in balsamic vinegar and let them fry until it has evaporated and been sucked up by the onions. Season the onions with salt and pepper.
Then toast a slice of delicious sourdough bread. Add a generous amount of fig preserves to the bread. Add your sliced turkey on top. Add brie slices to cover the turkey. Put the soft onions over top of the brie.
Enjoy your delicious sandwich.
The “chicken and hummus” sandwich
‘Mediterranean style’
What you’ll need:
- A slice of sourdough bread
- Hummus
- Your favorite pesto
- Arugula/Rocket
- Fried chicken tenders
- Cherry tomatoes
Here’s how you do it:
Toast your sourdough bread. Add a generous amount of hummus to the bread and top it with pesto. Top that with a good amount of arugula/rocket. Add enough fried chicken tenders to cover it all. Top with halved cherry tomatoes and enjoy your delicious Mediterranean-inspired sourdough bread.
Please share my best sourdough sandwich recipes on social media
These are my best sourdough sandwich recipe served on toasted sourdough bread. I hope they’ve inspired you and made you hungry. If I inspired you, please consider sharing this article on social media.
If you make one of the sandwiches and post it on Instagram, please tag me as @foodgeek.dk so I can see it. That would make me very happy.
Hi Sune,
Love your recipes. Enjoy experimenting with sourdough. I’m a Danish citizen, but live in the US with my American husband, so i miss the Danish classics, and all your tips are appreciated. Do you have a sourdough recipe for flutes or can any recipe just be shaped that way? Also, when you talk about leaving your sourdough out of the fridge and only feed it when you need it, how long can you let it sit without feeding it? It wasn’t quite clear from the info on maintaining your sourdough. Mange tak! Hilsen Jette