Scandinavian Open-faced Sandwich Board

Tri-tip with Horseradish Cream

INGREDIENTS

  • 4 Toasted Canyon Bakehouse Gluten-free Bread, Rye Style
  • 8 oz.  Tri-tip Steak, cooked medium
  • 4 oz. Sour Cream
  • 2 oz. Horseradish Sauce
  • 1 tsp. Fresh Lemon Juice
  • Garnishes: Arugula, Radish Slices, Chives

DIRECTIONS

  1. For the horseradish cream, whisk together the sour cream, horseradish sauce and lemon juice.

Granny Smith Apple, Bacon and Blue Cheese

INGREDIENTS

  • 4 Toasted Canyon Bakehouse Gluten-free Bread, 7 Grain
  • 1 Granny Smith Apple, sliced
  • 4 oz. Danish Blue Cheese
  • 4 Slices Applewood Smoked Bacon, cooked

 Lox with Dilled Honey Mustard Vinaigrette

INGREDIENTS

  • 4 Toasted Canyon Bakehouse Gluten-free Bread, 7 Grain
  • 8 oz. Lox
  • Dilled Honey Mustard Dressing (below)
  • Garnishes: Capers, Lemon Slices, Dill

Dilled Honey Mustard Vinaigrette:

  • ¼ C. Olive Oil
  • 1 Tbsp. Apple Cider Vinegar
  • 2 tsp. Dijon Mustard
  • 1 tsp. Fresh Dill, chopped
  • 1 tsp. Honey
  • 1 tsp. Sea Salt

DIRECTIONS

  1. Whisk all ingredients together until emulsified. 

Additional Sandwich Toppings:

  • Hard Boiled Eggs
  • English Cucumber Slices
  • Pickled Herring
  • Watercress