1/2 Photos of Swedish Meatball Sandwich
For my final exam in one of my culinary classes, we had to create a sandwich that reflected a culture which we had some familiarity with. I'm of Swedish decent, and so decided to make an open faced Swedish meatball sandwich. This is the result, and I passed the exam with full points. I use the meatballs from my Authentic Swedish Meatballs, but if you don't feel like making them from scratch, use a Swedish meatball that is easy for you. Don't use an Italian meatball, the flavor profile is entirely different. FYI- The exam I originally made this for required the use of chicken, so I subbed ground chicken thigh for the meats in the recipe I noted above. Feel free to do so if you'd like, it still tasted authentic as the seasonings were true to the original.
My Private Note
Units: US | Metric
- 59.14 ml pickled beet, chopped
- 28.39 ml apple, coarsley grated
- 14.79 ml red onion, finely chopped
- 14.79-29.58 ml creme fraiche (sub sour cream if needed)
- 2.46 ml beet juice (from the jar of pickled beets)
- salt and pepper
- 1 slice whole-grain bread (use a good dense bread for this)
- 236.59 ml mixed salad green
- 4-5 swedish meatballs, sliced crosswise
- 1Place the beets, apple, onion, crème fraîche, beet juice, salt and pepper in a bowl and mix together gently with a spoon until well combined.
- 2Lightly butter the bread slice and place the salad greens on it.
- 3Top with the beet salad.
- 4Place the sliced meatballs on top of the beet salad.
- 5Serve immediately, with a knife and fork.
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Nutritional Facts for Swedish Meatball Sandwich
Serving Size: 1 (123 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 167.2
- Calories from Fat 58
- Total Fat 6.4 g
- Saturated Fat 3.6 g
- Cholesterol 20.5 mg
- Sodium 283.8 mg
- Total Carbohydrate 25.4 g
- Dietary Fiber 2.6 g
- Sugars 10.8 g
- Protein 2.8 g
The following items or measurements are not included:
mixed salad greens