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Open sandwiches topped with snap peas and leeks on a wooden cutting board next to a knife and fork

Caramelized Leek and Snap Pea Salad Smørrebrød

A delicious and hearty spring open sandwich topped with creamy ricotta, caramelized leeks and a lemony snap pea salad.
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Course: sandwich, smørrebrød
Cuisine: Nordic, Scandinavian
Keyword: caramelized leek, open sandwich, pea salad recipe, smørrebrød
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 open sandwiches
Calories: 514kcal
Author: Kristi


For the Smørrebrød:

  • 4 slices or 2 slices cut in half if pieces are large sourdough or country bread, toasted
  • ½ cup whole milk ricotta cheese
  • Caramelized Leeks recipe follows
  • Snap Pea Salad recipe follows
  • Chopped chives for sprinkling
  • Finely grated lemon zest for sprinkling
  • ¼ cup pine nuts toasted

For the Caramelized Leeks:

  • 3 tablespoons extra-virgin olive oil
  • 3-4 leeks white and light green parts only (about 5 cups sliced)
  • Coarse salt and freshly ground pepper
  • 1 teaspoon minced fresh thyme

For the Snap Pea Salad:

  • 2 cups sugar snap peas trimmed and sliced thin on a diagonal
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons lemon juice
  • ½ teaspoon finely grated lemon zest
  • 1 tablespoon chopped fresh chives
  • Coarse salt and freshly ground pepper


  • Make the Caramelized Leeks:  Slice leeks in half lengthwise and rinse thoroughly under running water.  Leeks grow in sandy soil so it’s important to take the time to rinse carefully between each layer.  Cut leeks into thin slices. Heat 3 tablespoons olive oil in a large skillet over medium high heat. Add leeks and season with ½ teaspoon salt. Cook, stirring frequently, until the leeks start to brown, about 5-7 minutes.  Reduce heat to medium low and continue to cook until leeks are golden brown and almost jam-like, about 20-25 minutes. Add thyme and season to taste with salt and pepper.
  • While the leeks are cooking, make the Snap Pea Salad.  Combine snap peas with olive oil, lemon juice, lemon zest and chives in a medium bowl.  Stir and season to taste with salt and pepper. Set aside.
  • If you haven’t already, toast the bread.  Spread each slice generously with ricotta cheese.  Top with a spoonful of the leeks and the snap pea salad.  Sprinkle with chives, lemon zest and pine nuts. Serve immediately.


Calories: 514kcal | Carbohydrates: 52g | Protein: 15g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 16mg | Sodium: 370mg | Potassium: 383mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1906IU | Vitamin C: 43mg | Calcium: 157mg | Iron: 6mg