I don't know about the place where you live, but here in Lake Worth (and neighboring Lantana), there's a discernible Finnish influence. I don't know if it's the case still today, but at one time, more Finns lived here than anywhere outside of Finland. One result of this: delicious Scandinavian baked goods, and for some of us (me), most morning breakfasts are from the local Finnish bakery. I stop by on my way in to the office, I chat with all the Finns sitting outside the bakery, sipping their coffee and eating their pulla, and then I go inside and get a gravlax sandwich to go. It's gravlax (cured salmon) on top of a layer of sliced hard boiled eggs, with a bit of mayonnaise below the eggs, and it all rests on one slice of homemade dark rye Finnish bread. Fresh dill on top, salt & pepper, and a squeeze of lemon to brighten it all up.... Sometimes, as I'm enjoying my gravlax sandwich, I think to myself, "This is one of the best things on earth."

With that experience in mind, here is an expert guide to making and eating real Scandinavian-style open sandwiches. It's from popular Scandinavian food writer and owner of ScandiKitchen Café & Deli in London, Brontë Aurell.

Brontë will teach you the secret to making the most delicious open sandwiches and how to easily whip up a light and healthy lunch or snack at home. You'll find new and delicious flavors to try out. Chapters are divided into Fish, Cold Cuts, Veggie, Sweet & Cheese, and Breads, Sides & Toppings, featuring the likes of Herring, Skagenrora, Danish Meatballs, Roast Pork, Beet & Egg, Mushroom Paté, and Blue Cheese with Ginger, to name just a few. Also includes a brief history of Scandinavian open sandwiches and invaluable hints and tips for successfully making them yourself.

You'll even find a variation of my beloved gravlax sandwich AND a recipe for curing salmon to make your own. She calls it Gravad Lax, but it's all the same: Dill Cured Salmon. It's a gift from the gods, if you ask me.

Hardcover, 144 pages. 2025. Gorgeous photos (by Peter Cassidy) throughout.