Prep 10 mins
Cook 0 mins
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 FYI- The exam I originally made this for required the use of chicken, so I subbed ground chicken thigh for the meats in the recipe I noted above.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.
- 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
- Place the beets, apple, onion, crème fraîche, beet juice, salt and pepper in a bowl and mix together gently with a spoon until well combined.
- Lightly butter the bread slice and place the salad greens on it.
- Top with the beet salad.
- Place the sliced meatballs on top of the beet salad.
- Serve immediately, with a knife and fork.
This was a really yummy way to finish off the leftover Swedish meatballs I had in the fridge. I used homemade Swedish limpia bread as the base for this delicious open-faced sandwich. The beet relish/apple, etc... mixture was excellent! Thank you. Made for the Soup-A-Stars during ZWT9