Name: Open-Faced Rye Sandwich with Butternut “Gravlax”
Ingredients: 1/2 butternut squash, peeled and seeded, or2 large carrots, peeled; 2 Tbsp apple cider vinegar; 2 Tbsp maple syrup; 2 Tbsp water; 1/4 tsp caraway seeds; 1/4 tsp salt; 4 - 1/2 inch sliced sourdough rye or dark rye bread; 1/2 cup alfalfa or mung bean sprouts; 1/2 English cucumber, thinly sliced; 4 large organic eggs, hard boiled, peeled and sliced; 1 Tbsp grainy mustard; 1 Tbsp extra-virgin olive oil; 1/4 tsp smoked paprika

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How this works

Open-Faced Rye Sandwich with Butternut “Gravlax”

Instead of seafood, gravlax is made with butternut squash (or carrots) for a vegetarian take on Danish smørrebrød (an open-faced sandwich). The beauty of smørrebrød is that you personalize it to your taste, so the options are virtually endless.

Servings: people

Calories: 236kcal

Ingredients

1/2 butternut squash, peeled and seeded, or2 large carrots, peeled
2 Tbsp apple cider vinegar
2 Tbsp maple syrup
2 Tbsp water
1/4 tsp caraway seeds
1/4 tsp salt
4 - 1/2 inch sliced sourdough rye or dark rye bread
1/2 cup alfalfa or mung bean sprouts
1/2 English cucumber, thinly sliced
4 large organic eggs, hard boiled, peeled and sliced
1 Tbsp grainy mustard
1 Tbsp extra-virgin olive oil
1/4 tsp smoked paprika

Instructions

For gravlax, using a speed peeler or mandolin, shave squash or carrots into very thin ribbons (almost see-through); add to a large bowl. Heat vinegar, maple syrup, water, caraway, and salt over medium heat until bubbles form around edges. Immediately pour over squash or carrots and toss to combine. Cover and rest at room temperature for at least 4 hours. You can also make ahead and store airtight in refrigerator up to 2 weeks.
To assemble, toast bread, if you wish. Spread with mustard, and assemble sandwiches with eggs, cucumber slices, gravlax, and sprouts. Drizzle with olive oil and dust with smoked paprika. Serve.

Notes

Smoked salmon or pickled herring take this sandwich to another level, adding even more Scandinavian flair.

Nutrition

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