Aurell says: “When asparagus is in season, this one is just the ticket. The basil works so well with both the creamy chicken and the asparagus.”

Makes 2

Ingredients

• salted butter, for spreading
• 2 slices of dark rye bread, or 4 smaller slices
• 6–8 spears asparagus
• 4 tbsp mayonnaise
• ½–1 tsp Dijon mustard, to taste
• 2 tbsp chopped chives
• 3 tbsp chopped basil
• 200g cooked chicken, chopped (leftovers from the Sunday roast work great)
• 1 just-ripe avocado, halved and stoned
• a few salad leaves
• a few thin slices of cucumber
• 1–2 radishes, thinly sliced
• salt and freshly ground black pepper
• micro herbs, to garnish

Method

Butter the bread and set aside.

Blanch the asparagus in boiling water for 2 minutes, then plunge into cold water to stop the cooking process.

Mix the mayonnaise, mustard, chives and basil together, then season with salt and pepper.

Set aside 2 whole asparagus spears, then cut the rest into bite-sized pieces and add to the dressing. Add the chicken and stir. Check the seasoning again.

Using a spoon, scoop out the avocado in whole pieces and slice each half thinly. Add half a sliced avocado to each piece of buttered bread, then add the salad leaves and top with the chicken mixture.

Arrange the cucumber and radish slices on top, then garnish with micro herbs

Tip

The chicken mixture also works really well as a filling for closed sandwiches.

Aurell says: “In Denmark, you find this served both as an open sandwich and as a main, with bread on the side. Essentially, it’s a burger patty with an egg on top, either raw, poached or fried. I prefer fried, but any will work – and all are very nice. In Denmark, the name is pariserbøf, which translates as ‘Parisian steak’. It is most often served on lightly toasted white bread, but rye bread also works.”

Makes 2

Ingredients

• salted butter, for spreading and cooking
• 2 slices of white bread, toasted
• 250g minced beef
• 1 tbsp Dijon mustard
• a knob of unsalted butter
• a drizzle of oil
• 2 eggs
• 2 tbsp horseradish cream
• 2 tbsp capers
• a few red onion rings
• a few vegetable crisps
• salt and freshly ground black pepper
• pea shoots, to garnish

Method

Butter the toasted bread and set aside.

Combine the beef with the mustard, salt and pepper, and shape into 2 patties. In a pan, add a bit of butter and a glug of oil, and fry the patties until medium (still a bit red in the middle).

In a frying pan, fry the eggs until still runny in the middle. Alternatively, you can use the egg yolks raw.

Add the beef patty to the buttered toast, then add the egg (if using raw, discard the whites and serve the yolk in the shell or a small bowl on the side).

Decorate with dollops of horseradish cream, capers, onion rings and vegetable crisps. Finish off with pea shoots to garnish.

TIP 

Don’t overcook the beef patty; it needs to be juicy.

Aurell says: “In Norway, spekeskinke – similar to air-cured ham – is often served on open sandwiches, especially around 17 May, which is Norway’s national day. I love pairing it with classics such as peaches or pears and bitter leaves. Any air-dried ham (such as Parma ham) is fine, so whatever you can get hold of will work. I love whipping the Brie and spreading it on – it goes nice and fluffy. However, if you can’t be bothered, just add it in nice slices.”

Makes 2

Ingredients

• 1 x 200g piece of Brie, chilled
• salted butter, for spreading
• 2 slices of crusty white bread, toasted if you like
• 1 peach, stoned and cut into 8 slices
• 6–8 walnut halves, lightly crushed
• 1 tsp honey
• a few rocket leaves
• 6 slices air-dried ham
• salt and freshly ground black pepper
• pea shoots, to garnish

Method

First, cut the rind off the Brie – it must be chilled when you do this, or it is impossible. Cut the Brie into pieces and then leave to come to room temperature. Whip it for 4–5 minutes with a whisk until it is nice and fluffy.

Butter the bread and set aside.

Griddle the peach slices on a ridged griddle pan, then set aside.

Toast the walnuts in the same hot pan until lightly toasted, then turn off the heat and add a dash of honey – just enough to coat. Season lightly.

Spread the whipped cheese on the buttered bread, then add some rocket leaves. Arrange the ham and peaches across the bread, then add the toasted honey walnuts. Season and garnish with pea shoots.