Open-faced potato sandwich with asparagus
Is there anything better than new potatoes? They’re perfect on a slice of whole grain rye bread with blanched asparagus, radishes, and a touch of mayonnaise – a truly delicious open-faced sandwich! This recipe doesn't meet the full grain label requirements, but it’s a great way to add more whole grains to your everyday meals.
Ingredients
- 2 slices whole grain rye bread (with whole grain logo)
- 200 grams new potatoes
- 4 asparagus spears
- 2 radishes
- 1½ tbsp. mayonnaise
- A little butter for the bread
- A little butter for the bread
Instructions
- Place the potatoes in a pot with water and add a little salt. Bring the water to a boil. As soon as it boils, turn off the heat and let the potatoes sit in the hot water for about 1 hour. This method makes them perfect for open-faced sandwiches.
- (Alternatively, you can cook the potatoes over low heat, keeping an eye on them until they are tender.)
- Blanch the asparagus for one minute so they remain crisp. Slice the radishes thinly and cut the cooled potatoes into 1–2 cm slices.
- Spread butter on the whole grain rye bread and arrange the potato slices on top, slightly overlapping like roof tiles. Pipe or spread small dollops of mayonnaise on the potatoes.
- Top with two asparagus spears and some radish slices. Sprinkle a little salt and freshly ground pepper over the sandwiches before serving.