When boating, be it sailing, motor boating or canoeing, meals should be lightweight for easy carrying. In case swimming is in the plans the meal should be lightweight in the stomach, too. Sandwiches are certainly easy, but tend to be heavy with bread and gooey fillings.

With the right containers and an artistic hand, pretty open-faced sandwiches can be created with slimming ingredients; ideas for toppings are endless. One slice of bread becomes a canvas as you begin to create marvelous art. Pumpernickel, sour rye, toast or a crisp flat bread, each cut to approximately 4 by 2 inches, are the easiest to handle. Of course, the shapes are not limited to rectangles; squares, rounds and stars are all equally appetizing.

Such concoctions are a specialty in Denmark, where the treat is called smorrebrod and the sandwiches are traditionally eaten with a fork and knife. However, if you keep the toppings simple enough, you will be able to serve them just with a napkin. Here are some topping ideas:

Pumpernickel topped with goat cheese garnished with slices of black olives and sprinkled with freshly ground pepper.

Whole-wheat toast lightly smeared with soft blue cheese, topped with a thin slice of roast beef and garnished with sliced radishes.

White toast lightly smeared with soft blue cheese, topped with slices of pear. (Be sure to sprinkle the pear slices with lemon juice so they won't turn brown.)

Whole-wheat toast spinkled with oil and vinegar, topped with avocado slices. Squeeze lime juice over all and serve with a dash of hot sauce.

Whole-wheat toast smeared with pure'ed raspberries and topped with slices of smoked chicken.

Whole-wheat toast lightly smeared with cayenne butter, topped with slices of chicken and garnished with chopped spiced pecans.

White toast topped with pesto and garnished with strips of roasted red pepper.

Whole-wheat toast dabbed with low-calorie mayonnaise and topped with tomato and cucumber slices and shredded carrots. Garnish with alfalfa sprouts.

White toast smeared lightly with butter, topped with cucumber slices and garnished with salmon roe.

Create a salade nic,oise sandwich by covering whole-wheat toast with about 1 tablespoon of canned, drained tuna and creating a mosiac on top with sliced green beans, sliced olives, chopped onion and sliced anchovy. Dribble a teaspoon each of olive oil and red wine vinegar all over.

Make a caesar salad sandwich, with a crisp lettuce leaf, three slices of hard-cooked egg, slivers of anchovy, all piled high on toast that has been fried in garlic butter.

The ideas for smorrebrod are as numerous as the waves on the bay. Vary your selection and you will probably hit everyone's favorite ingredient. Serve the smorrebrod with simple salads such as the one that follows. This spiced rice salad can become a meal in itself if chicken is substituted for the almonds. At sea or ashore, it is light and refreshing and only requires a quick trip through the express lane.

EXPRESS LANE: rice, ginger root, coriander seeds, lemon juice, shallots, olive oil, apricots and almonds or chicken. SPICED RICE SALAD (4 servings)

1 cup raw unprocessed rice

1 piece fresh ginger root

Salt and pepper to taste

1/2 teaspoon pounded coriander seeds

1 tablespoon fresh lemon juice

1 shallot, thinly sliced

1/4 cup olive oil

1/2 cup chopped fresh apricots (or chopped dried apricots, soaked in water overnight and poached for a few minutes)

1/4 cup roasted almonds or 2 poached chicken breasts, cut into small pieces

Boil the rice with the ginger in salted water for about 15 minutes; drain thoroughly. Remove the ginger and, while the rice is still warm, season it with the black pepper, coriander, lemon juice and sliced shallots. Stir in enough olive oil to make the rice moist but not mushy, then add the apricots. Garnish with roasted almonds or mix in the chicken.

agcrdt3 Adapted from "The Good Cook/Salads" (Time Life Books, 1980)