Open-Faced Mustard Sandwiches

by Connie Berry

I prefer Grey Poupon Country Dijon, but then I'm known across six states for my tony taste in mustard.


  • 6 slices of bread (I recommend pumpernickel or seeded rye)
  • 6 heaping Tbsp. of your favorite mustard
  • chives, finely chopped to garnish
Open-Faced Mustard Sandwiches

Liana Jegers

Arrange slices of bread on a large wooden cutting board. Scoop a tablespoon of mustard onto each slice. Be generous. Remember, there is no such thing as too much mustard. Take your best butter knife and carefully spread the mustard to the edges of each piece of bread, gathering any excess mustard with your knife and putting it back into the jar for later.

If preparing the sandwiches for guests, slice them into triangles and garnish with finely chopped chives. Serve on dainty plates reserved for special occasions. If preparing them for yourself, fold sandwiches in half and serve on a paper towel.

Yield: 6 servings