This super simple, 7-ingredient plant-based (vegan) open-faced sandwich with beet and fennel slices is based on the Scandinavian food tradition half of my family lives on through my husband Peter over there. When you visit the Scandinavian countries of Sweden, Norway, Denmark, Iceland and Finland, one of the first things you may notice on the menu is the beautiful open-faced sandwiches found in home kitchens, work buffets across the country Available in restaurants and dining rooms. . These delicious sandwiches are an artsy, colorful mix elegantly balanced on a slice of rustic whole-wheat bread. That bottom slice of bread is usually topped with something creamy, bright greens, jewel-toned root vegetables, and delicate fresh herbs. These sandwiches are often based on a traditional bread called shortbread (knäckebröd in Swedish), a durable, shelf-stable hard bread that has fed the cold Scandinavian country for centuries . This tough bread holds a variety of toppings on beautiful open-faced sandwiches. Crispbread remains an important feature of the traditional Scandinavian diet, and today you can find it in many well-stocked supermarkets across the United States.
So why not turn to a beautiful open-faced sandwich like this? When you put the top slice of bread on the sammy, you get to show off all the beauty. Who needs to cover up gorgeous vegan sandwich fillings like this: crisp lettuce leaves, creamy white vegan cheese, delicious fuchsia pickled beets, licorice-flavored fennel slivers, a dollop of cultured almond yogurt, and a sprig of lacy fennel fronds. Another benefit of open-faced sandwiches is that you can really pile colorful plant-based foods onto the sandwich. You can whip up an entire plate of these healthy sandwiches in minutes.
describe
These beautiful vegan open-faced sandwiches with beet and fennel slices are based on Scandinavian tradition and can be made in 10 minutes with just 7 ingredients!
- 8 Slice whole wheat crispy bread (i.e. Wasa)
- 8 baby lettuce
- 8 ounces Vegan white cheese (i.e. feta, Monterey Jack, or cashew cheese), thinly sliced 8 (1 oz) rectangular
- 1 (16 oz) can sliced pickled beets, drained
- 1 Cumin bulb, shaved or sliced very thinly, leaves reserved for garnish
- ½ cup Cultured Original Almond Yogurt, No Sugar Added, Unflavored
- 8 fennel leaves
- Place whole wheat pancakes on cutting board.
- Top each crispbread with: 1 lettuce leaf, 1 ounce rectangle of vegan cheese, 4 pickled beet slices, 4 fennel slices, 1 tablespoon almond yogurt, and fennel fronds.
- Serve immediately.
- Makes 4 servings (two open sandwiches each).
notes
To make this recipe gluten-free, use gluten-free crispbread.
- Preparation time: 10 minutes
- category: sandwich
- gourmet food: American
Nutrition
- Serving size: 1 serving
- Calories: Chapter 379
- sugar: 1 g
- sodium: 775 mg
- fat: 19 grams
- Saturated fat: 14 grams
- carbohydrate: 47 grams
- fiber: 9 grams
- protein: 7 grams
Keywords: Open sandwich, beets, fennel slices
For more sandwich ideas, check out some of my favorite sandwiches:
Vegan BLTA Sandwiches
Easy Zucchini and Tomato Sandwiches
Vegan Chickpea Falafel
Sriracha Sesame Breakfast Tofu Sandwich
The best sunflower seed sandwich rolls
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