Preparations:

Vegetarian Smorrebrod with carrot lox:

CARROT LOCS

1. Boil 2 carrots in salt water for 5-6 mins or rub the carrot with salt.
2. Start by shredding the carrots into thin long ribbons.
3. You can use a small vegetable peeler.
4. Bake in the oven for 15 minutes at 170 degrees.
5. Now, to marinate, add 1 tbsp olive oil, 1 tbsp vinegar, Juice of one lemon, agave syrup and ground black pepper in a bowl.
6. 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, make rings.
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 keep in the refrigerator for at least 4 to 5 hours.

Saute vegetables

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 cooked.
5. Remove from heat and keep aside.
6. Vegetarian Smorrebrod with carrot lox:

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. Brush olive oil on both sides of bread and toast them.

INSTRUCTIONS:

Assembling sandwich

1. Spead butter on the breads evenly
2. Place the Lettuce leaf on it.
3. For vegetarian sandwich add carrot lox and pickled onions
4. For the chicken sandwich, top with a spoonful of the chicken aioli.
5. Now, add on a few carrot locs. you can arrange it to your liking.
6. Lastly, top with a small handful of microgreens.