Assorted Sandwiches
Ingredients
- Ingredients
- 1 bunch Arugula
- 100 grams lamb's lettuce
- 4 slices Whole Grain Sandwich
- 4 slices wheat Sandwich
- 1 handful Onion sprouts
- 2 Tbsps Horseradish cream
- 2 Tbsps Crème fraiche
- 2 Tbsps Whipped cream
- salt
- freshly ground peppers
- lemon juice
- 3 Tbsps cream cheese
- 1 Tbsp Natural yogurt
- 2 Tbsps freshly chopped Fresh herbs (such as parsley, chervil, basil, chives and dill)
- 2 eggs
- 2 Tbsps Mayonnaise
- 1 Tbsp Natural yogurt
- 1 tsp sharp Mustard
- 1 splash Worcestershire sauce
- 3 Radish
Preparation steps
Trim the lettuce, rinse and spin dry. Remove the crust from the bread. Rinse the sprouts and drain. For the salmon sandwiches: Stir the horseradish cream with the crème fraîche and sour cream and season with salt, pepper and a dash of lemon juice.
For the cream cheese sandwiches: Mix the cream cheese, yogurt and freshly chopped herbs together and season with salt, pepper and a dash of lemon juice.
For the egg salad: Hard-boil the eggs, peel and cut into small cubes. Mix the mayonnaise with the yogurt and mustard, stir in the eggs and season with salt, pepper and Worcestershire sauce.
Trim the radishes, rinse and cut into thin slices.
For the egg salad sandwiches: Spread the egg salad over 1/4 of the bread, top with radishes and lettuce, fold over, cut in half and serve wrapped in wax paper.
For the cream cheese sandwiches: Spread the cream cheese filling over another 1/4 of the bread, top with sprouts and lettuce, fold over, cut in half and serve wrapped in wax paper.
For the salmon sandwiches: Spread the horseradish mixture over 1/4 of the bread, top with radish, lettuce, sprouts and salmon, fold over, cut in half and serve with chives, if desired.
Spread the cream cheese over the remaining bread, top with lettuce, fold over, wrap in wax paper and serve with the remaining sandwiches.
