Open-faced sandwich with carrot, apple, cream cheese, and asparagus
This delicious piece of open-faced sandwich has it all: crunchy carrots, tangy and sweet apples, flavorful asparagus, and smooth cream cheese. Perfect for warm summer lunches. The recipe doesn't meet the whole grain logo standards, but it’s a great way to incorporate more whole grains into your daily routine. This recipe was developed by Jesper Panorama.
Ingredients
- 4 Slices Whole grain logo-marked rye bread
- 2 carrots
- 3 green apples
- 4 asparagus, green or white
- 100 g fresh cheese
- 1 bag salad mix
- 1 lemon
- 6-8 sprigs dill
Instructions
- Peel both the carrots and the white asparagus. If you have green asparagus, just cut them into pieces of 2-3 cm. The white asparagus should be cut into 2-3 cm pieces after peeling.
- Grate the carrots and apples coarsely on a grater.
- Spread butter on the rye bread and top with a handful of salad.
- Place a small handful of grated carrot on the salad, spreading it evenly over the entire bread.
- Next, add a strip of grated apple.
- Place 3-4 small dollops of fresh cheese using a piping bag – or use a teaspoon.
- Place 3 pieces of asparagus diagonally over the food.
- Squeeze a little citrus over the open sandwich just before serving.
- Garnish with dill sprigs.