Breakfast Chicken Recipe Sandwiches Vegetarian

DANISH OPEN SANDWICHES

If you’re trying to incorporate cuisines into your meals and make them interesting, sandwiches are one of the best options out there.

Danish sandwiches which are a staple in Danish cuisine can be enjoyed at any time of the day, be it a quick breakfast, brunch, a go-to snack, or a light dinner. The sandwich fills your belly and heart, while also looking appealing and tasting just as good as it looks.

Prep Time: 45 minsCook Time: 20 minsTotal Time:1 hour 5 mins

INGREDIENTS:

  • Sourdough bread
  • 2-3 Carrots
  • 2 Red Onions
  • 200 gm chicken breasts
  • 10-12 Mushrooms
  • 2 tbsp Olive oil
  • Microgreens
  • Homemade Mayonnaise
  • 1 tbsp Vinegar
  • 2 tbsp sugar
  • 4-5 cloves of Garlic
  • 1 whole bulb Garlic
  • Salt and Pepper to taste

PREPARATIONS:

CARROT LOCS

  1. Boil 2 carrots in salt water for 5-6 mins or rub the carrot with salt and roast.
  2. Start by shredding the carrots into thin long ribbons. You can use a small grate or mandoline slicer.
  3. Now, to marinate, add 1 tbsp olive oil, 1 tbsp vinegar, Juice of one lemon, and ground black pepper in a bowl.
  4. Toss the carrot ribbons in the marinade and let it sit in the fridge for a few hours or overnight.

PICKLED ONIONS

  1. Peel and thinly slice 2 large red onions.
  2. In a pot, heat 2 tbsp white vinegar, 2 tbsp apple cider vinegar, 1 tsp salt, 1 tbsp sugar, 1 tsp black peppercorn, and 1/4 cup water.
  3. Add the pickling juice to the onions and rest overnight.

VEGETABLE SAUTE

  1. Chop the mushrooms, wash them, and squeeze out the excess water from them.
  2. In a pan, heat some oil, add in chopped garlic and fry.
  3. Add in the mushrooms, salt to taste, and black pepper.
  4. Fry until the mushrooms are completely cooked.
  5. Remove from heat and keep aside.

CHICKEN AIOLI

  1. On an oiled baking tray, start by roasting the chicken breasts and a bulb of garlic.
  2. Now, shred the chicken breasts using a fork.
  3. For the sauce, add 2-3 tbsps of the homemade mayonnaise and roasted garlic and, mix well.
  4. Add the shredded chicken into the sauce and toss until fully mixed.
  • Cut the sourdough into equal slices. Brush olive oil on both sides and toast them.

INSTRUCTIONS: Assembling

  • Start by spreading an even layer of mayonnaise on one side of the toasted bread slice.
  • For the vegetable sandwich, top with a spoonful of the mushroom saute.
  • For the chicken sandwich, top with a spoonful of the chicken aioli.
  • Now, add on a few carrot locs. you can arrange it to your liking.
  • Lastly, top with a small handful of microgreens.

DANISH SANDWICHES ARE READY TO SERVE.

Print

DANISH SANDWICH

If you’re trying to incorporate cuisines into your meals and make them interesting, sandwiches are one of the best options out there. Danish sandwiches which are a staple in Danish cuisine can be enjoyed at any time of the day, be it a quick breakfast, brunch, a go-to snack, or a light dinner. The sandwich fills your belly and heart, while also looking appealing and tasting just as good as it looks.
Course Breakfast, brunch, Dinner, sandwiches, snacks
Cuisine Danish, european
Keyword #danish, #danishopensandwiches, #opensandwiches, #sandwiches
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Author indrani

Ingredients

INGREDIENTS:

  • Sourdough bread
  • 2-3 Carrots
  • 2 Red Onions
  • 200 gm chicken breasts
  • 10-12 Mushrooms
  • 2 tbsp Olive oil
  • Microgreens
  • Homemade Mayonnaise
  • 1 tbsp Vinegar
  • 2 tbsp sugar
  • 4-5 cloves of Garlic
  • 1 whole bulb Garlic
  • Salt and Pepper to taste

Instructions

PREPARATIONS:

CARROT LOCS

  1. Boil 2 carrots in salt water for 5-6 mins or rub the carrot with salt and roast.
  2. Start by shredding the carrots into thin long ribbons. You can use a small grate or mandoline slicer.
  3. Now, to marinate, add 1 tbsp olive oil, 1 tbsp vinegar, Juice of one lemon, and ground black pepper in a bowl.
  4. Toss the carrot ribbons in the marinade and let it sit in the fridge for a few hours or overnight.

PICKLED ONIONS

  1. Peel and thinly slice 2 large red onions.
  2. In a pot, heat 2 tbsp white vinegar, 2 tbsp apple cider vinegar, 1 tsp salt, 1 tbsp sugar, 1 tsp black peppercorn, and 1/4 cup water.
  3. Add the pickling juice to the onions and rest overnight.

VEGETABLE SAUTE

  1. Chop the mushrooms, wash them, and squeeze out the excess water from them.
  2. In a pan, heat some oil, add in chopped garlic and fry.
  3. Add in the mushrooms, salt to taste, and black pepper.
  4. Fry until the mushrooms are completely cooked.
  5. Remove from heat and keep aside.

CHICKEN AIOLI

  1. On an oiled baking tray, start by roasting the chicken breasts and a bulb of garlic.
  2. Now, shred the chicken breasts using a fork.
  3. For the sauce, add 2-3 tbsps of the homemade mayonnaise and roasted garlic and, mix well.
  4. Add the shredded chicken into the sauce and toss until fully mixed.
  5. Cut the sourdough into equal slices. Brush olive oil on both sides and toast them.

INSTRUCTIONS: Assembling

  1. Start by spreading an even layer of mayonnaise on one side of the toasted bread slice.
  2. For the vegetable sandwich, top with a spoonful of the mushroom saute.
  3. For the chicken sandwich, top with a spoonful of the chicken aioli.
  4. Now, add on a few carrot locs. you can arrange it to your liking.
  5. Lastly, top with a small handful of microgreens.

Aboutindrani

Indrani Sen is a teacher,lecturer in Information Technology/Computer Science for the past 12 years. She has authored 4 text books in Information Technology.
She is passionate about cooking and loves to blog about food and travel.This blog is like my baby as I have built it from scratch by myself with little help from colleagues ,friends and of course Google.

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