Open-Faced Sandwiches with Sprats, Mayonnaise, and Garlic

Cooking method

1. Step 1:

   

   How do you make open-faced sandwiches with sprats, mayonnaise, and garlic? It's very simple and quick. First, gather all the ingredients you'll need. Instead of a regular loaf you can use a wheat baguette or rye bread. It's better to buy pre-sliced bread — it saves you time, and evenly cut slices also look nicer on the table. You can supplement or replace the tomatoes with other vegetables.

2. Step 2:

   

   Take the sprats out of the can and shake off the oil. To make the dish even cheaper, you can use store-bought sprat paste instead of whole sprats.

3. Step 3:

   

   Wash the tomatoes, dry them, and cut them into rounds or wedges. Choose tomatoes that are juicy but firm. Soft ones don't hold their shape well — they'll fall apart into a shapeless mush as you slice and assemble, spoiling the look of the dish.

4. Step 4:

   

   Wash the dill and parsley, dry them, and chop finely. If you like, you can replace or supplement them with other herbs — cilantro or green onion, for instance — or use a mix of different herbs.

5. Step 5:

   

   In a bowl, combine the mayonnaise, garlic pressed through a garlic press, and chopped herbs. Mix everything together. I crushed some of the herbs beforehand so they'd release their juice and tint the mayonnaise a pretty pale green.

6. Step 6:

   

   Spread the slices of white bread with the garlic-herb mayonnaise. If you like, you can toast the bread first in a toaster or in a dry skillet. In that case, though, be sure to let the bread cool to room temperature, or the mayonnaise will slide off the warm bread.

7. Step 7:

   

   Arrange 1–2 tomato slices on top.

8. Step 8:

   

   Top each with 2 smoked sprats. Serve the sandwiches garnished with fresh herbs. Enjoy!