Crisp Veggie Sandwich

Don't let the cooler temperatures prevent you from using summer seasonal ingredients in your meal preparation. Many vegetables, such as radishes and cucumbers, are available year round and can bring a splash of summer freshness into the long, grey winter days. For a delicious snack, lunch or light dinner option, try the smorrebrod, a Danish open-faced sandwich made with fresh, crisp vegetables, smothered in a light lemon dill mayonnaise and a hint of smoky flavour.

• Ready In: 25 mins
• Serves: 5
• Yields: 5 sandwiches

Ingredients

• 1⁄2 cup mayonnaise
• 2  tablespoons  each chopped dill and chives
• 1  teaspoon  each lemon zest and  juice
• 1  pinch  club house ground black pepper
• 5  slices  whole grain  rye bread, halved
• 4  hard-boiled eggs, peeled and sliced
• 4  radishes, thinly sliced
• 1  mini cucumber, thinly sliced
• 1 1⁄4 teaspoons  club house smoked sea salt

Directions

1. Stir mayonnaise, dill, chives, lemon zest, lemon juice and pepper in small bowl.
2. Spread on bread and top with combinations of egg, radish, cucumber and top with salt. Garnish with dill, chives, cress or sprouts.
3. More recipes are available online at flavour.ca.