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blog recipe open faced sandwich

Open faced sandwich - two vegetarian versions

Course Lunch
Cuisine Danish, Nordic
Prep Time 15 minutes
Cook Time 30 minutes
Servings 2 people

Ingredients

Sandwich with potato, goat cheese and red onion jam

  • 4 red onion
  • 1.5 dl vinegar
  • 2 dl muscovado sugar
  • Lots of freshly ground pepper
  • 1 tsp salt
  • 4 small/medium boiled potatoes
  • 8 thin slices of goat cheese
  • 2 slices of rye bread
  • Fresh rosemary for garnish

Sandwich with tarragon baked carrots, goat cheese and hummus

  • 4-6 small carrots
  • Olive oil
  • Honey
  • 1 tbsp coarsely chopped fresh tarragon
  • Salt
  • 2 tbsp hummus
  • 4 slices of goat cheese
  • 2 slices of rye bread

Instructions

Sandwich with potato, goat cheese and red onion jam

  1. Begin with the red onion jam.

  2. Cut the red onions in slices.

  3. Add them to a saucepan with vinegar, sugar, salt and a few sprinkles of freshly ground pepper.

  4. Bring to boil and then let it boil over low heat until the liquid has evaporated. It takes about 20 minutes. Allow to cool and then pour into a mason jar.

  5. Place slices of potato and goat cheese on two pieces of rye bread.

  6. Place red onion jam on top.

  7. Sprinkle with freshly ground pepper and garnish with fresh rosemary.

Sandwich with tarragon baked carrots, goat cheese and hummus

  1. Place the carrots on a baking tray and drizzle with olive oil.

  2. Also drizzle with a bit of honey and a pinch of salt.

  3. Bake them in the oven at 200 degrees in approx. 15 minutes, until tender.

  4. Sprinkle the baked carrots with coarsely chopped fresh tarragon.

  5. Spread hummus on two pieces of rye bread.

  6. Add slices of goat cheese and place the baked tarragon carrots on top. Both open faced sandwiches are now ready for serving.