Introduction: Open Faced Danish Rye Bread Sandwhich
Who doesn't love an open faced sandwich?
It is that time of year when the summer is coming to an end and school is starting again. This time of year can be quite busy, so there might not be much time for making lunch. Sandwiches are ideal for lunch as they are simple and can be healthy and still taste amazing.
Step 1: Ingredients
2 slices of wholegrain rye bread
cream cheese with herbs
6 slices of beetroot
Half of a small red onion, thinly sliced
2 thinly sliced radishes
1 boiled egg
2 gherkins, diced
half a tea spoon of dill
3 tablespoons of red wine vinegar
Step 2: Pickling the Red Onion
Place the pieces of red onion in a small bowl and pour three tablespoons of red wine vinegar on top of the red onions or until completely covered.
Leave the red onion pieces to sit for 20 minutes
Step 3: Starting the Sandwhich
Apply a generous amount of cream cheese to the two pieces of bread
Step 4: Constructing the Sandwhich
Place 3 slices of beetroot on each piece of bread. Then add the radishes and pickled onions. After that place the boiled egg quarters on to the pieces of bread. sprinkle the gherkins evenly over the bread. As a finishing touch add the dill and enjoy!
Participated in the
Sandwich Challenge 2020