• Yield: Serves 4

Often, I have a bit of chicken left over from dinner that I use up the next day for lunch. Here is a really delicious summer version, using fresh-cooked chicken breasts; obviously, you can swap in leftover roast chicken.


for the smørrebrød

  • 2–3 chicken breasts, or the equivalent in leftover chicken

  • sea salt flakes and freshly ground black pepper

  • salted butter or olive oil, for frying, plus salted butter for the bread

  • 4 slices of rye bread

  • 4 small sprigs of coriander (cilantro)

for the minted pea purée

  • 200g (1 1/2 cups) frozen peas

  • 1–2 tbsp chopped mint leaves

  • 3 tbsp olive oil

  • 2 tbsp lemon juice

Open Sandwiches by Trine Hahnemann Open Sandwiches by Trine Hahnemann


Sprinkle the chicken breast with salt and pepper. Heat the butter or oil in a frying pan and fry the chicken for 3–4 minutes on each side, or until cooked all the way through. Leave to cool down a little.

Defrost the peas, then blend to a purée in a food processor with the mint and olive oil; don’t take it too far, though, as you want to keep some texture. Season to taste with lemon juice, salt and pepper.

Place the rye bread slices on a work top and spread butter evenly on each slice. Cut the chicken into slices. Place on the rye bread, then place about 2 tbsp of pea purée on each. Sprinkle with pepper and decorate each with a sprig of coriander.

Recipes excerpted with permission Open Sandwiches by Trine Hahnemann, published by Quadrille May 2018.