Tired of ordinary sandwiches? Get inspired by original ideas and enjoy a unique breakfast.
Ingredients
- Lumberjack bread – 1 piece
- Dijon mustard – 2 teaspoons
- Lemon juice – 50 ml
- Fresh basil – 5 g
- Black pepper – 1 pinch
- Salt – 1 pinch
- Olive oil – 4 tablespoons
- Peppered ham – 45 g
- Rocket – 20 g
- Sun-dried tomatoes – 3 pieces
- Red tomato – 1 piece
- Seafood cheese – 60 g
Fisherman’s sandwich
- Butter – 20 g
- Leeks – 2 pieces
- Pistachios – 30 g
- Heavy cream (30%) – 100 g
- Black pepper – 1 pinch
- Salt – 1 pinch
- Grated horseradish – 1 tablespoon
- Rye bread with pumpkin seeds – 4 pieces
- Herbed sandwich cheese – 40 g
- Lemon – 1 piece
- Spring onion – 24 g
- Smoked salmon – 100 g
Chicken sandwich
- Chicken breast fillets – 1 piece
- Celery – 100 g
- Feta cheese – 100 g
- Mayonnaise – 4 tablespoons
- Lemon juice – 75 ml
- Spring onion – 24 g
- Baguette – 2 pieces
- Baby spinach – 75 g
- Salt – 1 pinch
- Black pepper – 1 pinch
- Olive oil – 2 tablespoons
Preparation
Melt 20 g of butter in a saucepan, add chopped leeks, salt, and sauté briefly without stirring. Crush pistachios in a mortar to keep visible pieces. Mix leeks, and when they turn golden, reduce heat and add 100 g of heavy cream (30%). Increase the heat briefly to evaporate excess liquid. Transfer leeks with cream to a bowl. Add freshly ground black pepper and horseradish. Mix. Let it cool.
Peel the lemon, remove segments, and deseed them. Cut lemon segments into smaller pieces.
Cut 4 pumpkin seed rolls in half. Spread herb cheese on the bottoms, add leek mixture, lemon pieces on top. Place smoked salmon pieces on top. Chop some spring onion and sprinkle it over the salmon, add crushed pistachios. Cover with the top halves of the rolls.
Chicken sandwich – finely chop cooked chicken breast, transfer to a bowl. Peel and chop celery very finely crosswise (set aside leaves), add to the chicken, then add crumbled cheese, 4 tablespoons of mayonnaise, juice from 1 1/2 lemons, salt, pepper, and chopped spring onion. Mix.
Chop celery leaves. Cut 2 baguettes lengthwise without cutting through. Spread the prepared filling on the baguettes, add spinach, chopped celery leaves, drizzle with a little olive oil, and season with salt and pepper. Cut each baguette in half.
