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 recipe #367918, 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 FYI- The exam I originally made this for required the use of chicken, so I subbed ground chicken thigh for the meats in the recipe I noted above.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.
INGREDIENTS
Nutrition- 1⁄4cup pickled beet, chopped
- 1⁄8
- 1
- 1 -2
- 1⁄2teaspoon beet juice (from the jar of pickled beets)
- salt and pepper
- 1slice whole-grain bread (use a good dense bread for this)
- 1cup mixed salad green
- 4 -5swedish meatballs, sliced crosswise
DIRECTIONS
- 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.