Open Faced Vegetable Sandwich
From infoforyourlife 10 years ago
- 15 minutes to make
- Serves 5
Don't let the cooler temperatures prevent you from using summer seasonal ingredients in your meal preparation. Many vegetables, such as radishes and cucumbers, are available year round and can bring a splash of summer freshness into the long, grey winter days. Read more For a delicious snack, lunch or light dinner option, try the smorrebrod, a Danish open-faced sandwich made with fresh, crisp vegetables, smothered in a light lemon dill mayonnaise and a hint of smoky flavour. See less
Ingredients
- • 1/2 cup (125 mL) mayonnaise shopping list
- • 2 tbsp (30 mL) each chopped dill and chives shopping list
- • 1 tsp (5 mL) each lemon zest and juice shopping list
- • Pinch Club House Ground black pepper shopping list
- • 5 slices whole grain rye bread, halved shopping list
- • 4 hard cooked eggs, peeled and sliced shopping list
- • 4 radish, thinly sliced shopping list
- • 1 mini cucumber, thinly sliced shopping list
- • 1 1/4 tsp (6 mL) coarse grind Club House Smoked Sea Salt Grinder shopping list
- • Garnish: dill, chives, cress or sprouts shopping list
How to make it
- 1. Stir mayonnaise, dill, chives, lemon zest, lemon juice and pepper in small bowl.
- 2. Spread on bread and top with combinations of egg, radish, cucumber and top with salt. Garnish with dill, chives, cress or sprouts.
- Tips
- 1. Swap dill and chives for green onions and parsley.
- 2. For a heartier meal, layer smoked fish or cooked shrimp over mayonnaise, top with eggs and salt.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for hard cooked eggs)
- Makes: 5 servings
- More recipes are available online at flavour.ca.
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