Seasonal veggie sandwich
By: Kevin Anderson
Published: Tuesday, October 6, 2015 - 10:15am

Ingredients




• 1/2 cup (125 mL) mayonnaise
• 2 tbsp (30 mL) each chopped dill and chives
• 1 tsp (5 mL) each lemon zest and juice
• Pinch Club House Ground Black Pepper
• 5 slices whole grain rye bread, halved
• 4 hard cooked eggs, peeled and sliced
• 4 radish, thinly sliced
• 1 mini cucumber, thinly sliced
• 1 1/4 tsp (6 mL) coarse grind Club House Smoked Sea Salt Grinder
• Garnish: dill, chives, cress or sprouts

Preparation

1 1. Stir mayonnaise, dill, chives, lemon zest, lemon juice and pepper in small bowl. 2 2. Spread on bread and top with combinations of egg, radish, cucumber and top with salt. Garnish with dill, chives, cress or sprouts. 3 Tips 4 1. Swap dill and chives for green onions and parsley. 5 2. For a heartier meal, layer smoked fish or cooked shrimp over mayonnaise, top with eggs and salt. 6 Prep Time: 15 minutes 7 Cook Time: 10 minutes (for hard cooked eggs) 8 Makes: 5 servings 9 More recipes are available online at flavour.ca.

About

Don't let the cooler temperatures prevent you from using summer seasonal ingredients in your meal preparation. Many vegetables, such as radishes and cucumbers, are available year round and can bring a splash of summer freshness into the long, grey winter days. For a delicious snack, lunch or light dinner option, try the smorrebrod, a Danish open-faced sandwich made with fresh, crisp vegetables, smothered in a light lemon dill mayonnaise and a hint of smoky flavour.