Mushroom, Potato and Pepper Open Sandwich

I love Scandinavia - I'm currently reading Stieg Larson (the second book); have always had a very soft spot for hunky Scandinavian men - they've got a wicked sense of humor and their blue-eyed/blonde hair look, preferably with a golden tan acquired sunbathing (Cough: naked) in Goa, really does it for me. Indian men are like goats - and not in a good way. And the daily recipe emails from My Danish Kitchen had me yearning for magically being in Sweden or Denmark this morning.

If I can't be magically teleported there, at least I can take my first jab at their cuisine. An open sandwich - what's more Danish than that?! Well, the Danish Pastry is, but I ain't got the time or requisite skill to attempt something so complicated. I had a nice loaf of organic multigrain bread from the farmer's market that was unused. And I had a boiled potato (the advantages of living with your family) and chives (I love chives - they seem so buttery). So, made an open sandwich for breakfast. But Indian that I am, I did make it a bit spicy with some green chutney. Good thing I only made one slice, coz the bread was really hearty and filling.
Mushroom, Potato and Pepper Open Sandwich

Ingredients:
1 slice bread/baguette1/2 boiled potato2-3 white button mushrooms2 teaspoons coconut milk/creamHandul of finely chopped green pepper1 tablespoon green chutney1 teaspoon chopped chives5-8 black pepper corns1 teaspoon olive oilTo make:
Mash your potato along with some coconut milk to make a thick gooey paste. Ideally, do this while the potato is still hot.In a pan, heat the olive oil. Chop your mushrooms and add to the pan, along with freshly ground black pepper. Saute the mushrooms for 3-5 minutes until brown.Slice your bread (fairly thick). You may want to toast/grill your bread if its too flimsy.Spread the green chutney over the bread.Next spread the mashed potato over the bread. Layer the sauted mushrooms next.Next come some finely chopped green pepper.Finish off with a sprinkling of finely chopped chives and a dash of olive oil.