Open-Faced Rye Sandwich with Butternut “Gravlax” - alive magazine
Instead of seafood, gravlax is made with butternut squash (or carrots) for a vegetarian take on Danish smørrebrød (an open-faced sandwich).
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Cooking tools:
- Mandoline
- Peeler
- Mixing bowl
- Saucepan
- Pot
- Stove
- Measuring spoon
- Cutting board
- Chef's knife
- Spoon
- Toaster
- Airtight container
- Refrigerator
- Plate
Ingredients
- 1/2 butternut squash, peeled and seeded, or 2 large carrots, peeled
- 2 Tbsp (30 mL) apple cider vinegar
- 2 Tbsp (30 mL) maple syrup
- 2 Tbsp (30 mL) water
- 1/4 tsp (1 mL) caraway seeds
- 1/4 tsp (1 mL) salt
- 4 1/2 in (1.25 cm) sliced sourdough rye or dark rye bread
- 1/2 cup (125 mL) alfalfa or mung bean sprouts
- 1/2 English cucumber, thinly sliced
- 4 large organic eggs, hard boiled, peeled and sliced
- 1 Tbsp (15 mL) grainy mustard
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1/4 tsp (1 mL) smoked paprika
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