This super easy, 7-ingredient, plant-based (vegan) Open Face Beet Fennel Sandwich is based on the food traditions of Scandinavia, where half of my family lives. When you visit countries in Scandinavia, such as Sweden, Norway, Denmark, Iceland, and Finland, one of the first things you may notice on the menu are beautiful open-face sandwiches, available in home kitchens, work cafeterias, and restaurants across the land. These sandwiches are artistic affairs, boasting a medley of colorful foods balanced gracefully on top of a slice of rustic whole grain bread. That single bottom slice of bread is often topped with a swirl of creamy stuff, bright greens, jewel-toned root veggies, and delicate fresh herbs. These sandwiches are often built upon the traditional bread called crispbread (in Swedish, its called knäckebröd)—a long lasting, shelf-stable hard bread that helped offer sustenance to cold Scandinavian countries over the centuries. This firm bread can hold up to a variety of toppings on pretty open face sandwiches. Crispbread is still a key feature of Scandinavian traditional diets, and you can find it in many well stocked supermarkets in the U.S. today.
So, why not turn to open-face sandwiches as pretty as this? When you leave off the top slice of bread on your sammy, you can show off all of that prettiness. Who needs to cover up gorgeous sandwich fillings like these: crisp leaves of lettuce, creamy white vegan cheese, zesty fuchsia pickled beets, slices of licorice-flavored fennel, a dollop of cultured almond yogurt, and a spring of lacy fennel fronds. Another benefit of open-face sandwiches is that you can really heap up the colorful plant foods on your sandwich. You can get a whole platter of these healthy sandwiches done in minutes.
These pretty, healthy, vegan open-face sandwiches are based on the traditions of Scandinavia—make them up in 10 minutes with 7 ingredients!
- 8 slices whole grain crispbread (i.e., Wasa)
- 8 small leaves lettuce
- 8 ounces vegan white cheese (i.e., feta, Monterrey jack, or cashew cheese), sliced into 8 (1- ounce) rectangles
- 1 (16-ounce) jar sliced pickled beets, drained
- 1 small fennel bulb, sliced into thin slices, reserving fronds for garnish
- ½ cup cultured plain almond yogurt, unsweetened, unflavored
- 8 fennel fronds
- Arrange whole grain crispbread on cutting board.
- Top each crispbread with: a lettuce leaf, 1 1-ounce rectangle vegan cheese, 4 slices pickled beets, 4 slices fennel, 1 tablespoon dollop almond yogurt, and fennel frond.
- Serve immediately.
- Makes 4 servings (two open-faced sandwiches each).
- Category: Sandwich
- Cuisine: American
- Serving Size: 1 serving
- Calories: 379
- Sugar: 1 g
- Sodium: 775 mg
- Fat: 19 g
- Saturated Fat: 14 g
- Carbohydrates: 47 g
- Fiber: 9 g
- Protein: 7 g
Keywords: beet sandwich, vegan sandwich, easy vegan sandwich, vegan beet sandwich
For more sandwich ideas, check out some of my favorites: