My best sourdough sandwich recipes – Toasted edition

I don’t really 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 that are served on a delicious piece of toasted sourdough bread.

I share a lot of bread recipes here on my blog and on my YouTube channel, but rarely talk about how I eat it. 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’

toasted sourdough bread with mango chutney and a fried egg - my best sourdough sandwich recipes

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 and then add them to a bowl and let them cool a bit.

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 some oil or butter and crack and egg (or however you’ll need) into the pan. Put a lid over top of the pan and cook the egg until the white has just set.

Put the fried egg on top of the chutney and add globs of yogurt on top. Sprinkle toasted sesame seeds, shichimi togarashi, fresh chilies, balsamic vinegar, salt and pepper over top and eat while hot.

The ‘smashed avocado and poached egg’ sandwich

‘Mexican style’

smashed avocado with poached egg sourdough sandwich

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

Course: Lunch
Cuisine: All
Keyword: avocado, lunch, smashed avocado
Prep: 3 minutes
Cook: 0 minutes
Total: 3 minutes
Servings: 2 portions
Calories: 184kcal
Author: Sune Trudslev
Nutrition Facts
Smashed avocado
Amount Per Serving (1 portion)
Calories 184 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Sodium 7mg0%
Carbohydrates 9g3%
Fiber 7g29%
Sugar 1g1%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
Let's not beat around the bush. It's a guacamole for your toast and it's absolutely delicious.
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Ingredients

  • 1 avocado
  • ½ clove garlic
  • 1 tbsp 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 you need to poach an egg. I usually use the Heston Blumenthal method from his eggcellent series ‘How to cook like Heston’:

  1. First of all, you’ll need a very fresh egg.
  2. Put a pot of water on your stove and heat it to 80°C/176°F.
  3. Add a deep plate upside down to the pot.
  4. Crack an egg onto a slotted spoon and let the egg drain for 2 minutes.
  5. Add the egg to the simmering water and let it cook for 4 minutes.
  6. Take it out of the water using the slotted spoon and let it drain on a piece of kitchen towel

Toast a piece of your finest sourdough bread. Smear a generous layer of smashed avocado on your to the 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’

smoked salmon salad sourdough sandwich

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 in the sunshine under a large tree and we had the most wonderful time eating this salad and drinking soda.

Objectively this smoked salmon salad is still awesome, although I am sure the great memories connected to it will make me extra positive towards 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 the smoked salmon salad.

Maria’s smoked salmon salad

Course: Lunch
Cuisine: Danish
Keyword: danish lunch, lunch, smoked salmon
Prep: 3 minutes
Cook: 0 minutes
Total: 3 minutes
Servings: 4 portions
Calories: 68kcal
Author: Sune Trudslev
Nutrition Facts
Maria's smoked salmon salad
Amount Per Serving (1 portion)
Calories 68 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Sodium 223mg10%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 2g2%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.
A delicious creamy smoked salmon salad
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Ingredients

  • 100 g smoked salmon
  • 50 g creme fraiche
  • 50 g icelandic yogurt or greek yogurt
  • 1 tsp dijon mustard
  • ½ tbsp 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’

toasted sourdough bread with fig preserves, turkey bread, brie and balsamic caramelized onions

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 off slice half an onion (I usually use red onions, but any kind will work) thinly.

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 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’

toasted sourdough bread with hummus, pesto, arugula, fried chicken tenders and cherry tomatoes

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 on the bread and top it with pesto. Top that with a good amount of agurula/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 you were inspired please consider sharing this article on your social media.

If you make one of the sandwiches and post it on Instagram please tag med as @foodgeek.dk so I can see it. That would make me very happy.

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