Inspired by the Swedish smorrebrod, city eateries are creating open-face, gourmet sandwiches that offer fewer carbs and more toppings with the same yumminess
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Spiced omelette, feta and fried peppers sandwich
With a whopping 10 versions of the open-face sandwich on its menu, this new eatery has embraced the trend wholeheartedly. We particularly liked the spiced omelette, feta cheese and fried peppers iteration that also has marinated mushroom and avocado slathered over a single slice of artisanal sourdough bread.
"We are so confident about farm-to-table produce used here that we felt why not glorify such healthy ingredients? It's how this concept of the open-face sandwich emerged with sourdough bread as its base, free range eggs, locally sourced feta cheese and farm-fresh veggies," says executive chef Ajinkya More.
Time:10 am to 1 am
At: Cafe at The Quarter, Royal opera House, Mathew Road, opera House, Girgaum
Call: 8329110638
Cost: Rs 425
Soft eggs and fresh andouille sausage on sourdough toast
With its play on textures and flavours, from the runny egg to the smoky hit of the Bandel cheese, this open-face sandwich is both complex and paradoxically simple.
Here, poached eggs and fresh Louisiana-style Andouille sausage (choice of pork or chicken) sit on a sourdough toast slice that's spread with green mustard, smoked Bandel cheese, cream cheese and finished off with a drizzle of gin mustard Hollandaise sauce.
"Each dish is comforting, yet gastronomically curious, and the food ranges from artisan-inspired to modern. Our signature open-face sandwich is a representation of our food philosophy. It's inspired by the concept of eggs on toast with sausages, but with a completely different and refreshing take," says Manu Chandra, chef partner.
Time: 12 noon to 3.30 pm; 7 pm to 12.30 am
At: Toast & Tonic, Jet Airways-Godrej Building, BKC, Bandra East
Call: 26534722
Cost: Rs 400
Goat cheese avocado toast
A meal in itself, this offering at a Ballard Estate favourite sees the pairing of luscious avocado chunks mashed with sweet and spicy fresh salsa verde on gluten-free, homemade sorghum toast, and topped with goat cheese and cherry tomatoes.
It's best enjoyed with a poached egg on top, with a decadent splash of truffle oil. "Our menu is all about keeping it simple, and the avocado toast is one such example of a delightful dish that is loved the world over.
We have spruced it up by adding sweet and spicy salsa verde for an extra kick. The homemade sorghum bread and truffle poached egg makes this a perfect gluten-free brunch/lunch option," explains executive chef Nitin Kulkarni.
Time: 12 noon to 3 pm, 7 pm to 1 am
At: The Clearing House, 13-15 Calicut Street, Ballard Estate
Call: 22683030
Cost: Rs 650
Beet hummus toast
This open-face toast sandwich is a good example of how a handful of simple ingredients can result in an exotic, tasty and beautiful dish with just beetroot hummus, topped with beet slices over a piece of gluten-free bread as its components.
"When we started building this menu, we made ourselves a promise - everything that goes on the plate has to be good for you. I wanted to create a light and bright appetiser that is good for the gut, so we decided to make an open-face.
The crumbly texture of the gluten-free bread blends well with the smooth beet hummus. Topped with pickled beet slices, it is pleasing to the eye, too!" says chef Paul Kinny, culinary director Bellona Hospitality.
Time: 9 am to 12 am
At: 212 All Good, Grand West Zone, High Street Phoenix, Lower Parel.
Call: 62216020
Cost: Rs 295
Open face avocado toast
This all-vegetarian salad bar - that makes an exception for the occasional egg preparation - serves up a heavily loaded open-face sandwich.
This one's the yummy, and not to mention healthy, sum of its avocado, jalapeno, rocket leaves, flax seeds and beetroot shavings parts, which balance precariously atop a slab of multigrain bread with a smear of cream cheese to jazz it up a bit.
"My personal love for avocado made me come up with this fusion of something healthy, tasty and on trend at the same time," explains head chef Akansha Saigal.
Time: 11 am to 11 pm
At: Ministry of Salads, Breach Candy.
Call: 9769823777
Cost: Rs 230
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