Open Faced Danish Rye Bread Sandwhich

Who doesn't love an open faced sandwich?

It is that time of year when the summer is coming to an end and school is starting again. This time of year can be quite busy, so there might not be much time for making lunch. Sandwiches are ideal for lunch as they are simple and can be healthy and still taste amazing.

2 slices of wholegrain rye bread

cream cheese with herbs

6 slices of beetroot

Half of a small red onion, thinly sliced

2 thinly sliced radishes

1 boiled egg

2 gherkins, diced

half a tea spoon of dill

3 tablespoons of red wine vinegar

Place the pieces of red onion in a small bowl and pour three tablespoons of red wine vinegar on top of the red onions or until completely covered.

Leave the red onion pieces to sit for 20 minutes

Apply a generous amount of cream cheese to the two pieces of bread

Place 3 slices of beetroot on each piece of bread. Then add the radishes and pickled onions. After that place the boiled egg quarters on to the pieces of bread. sprinkle the gherkins evenly over the bread. As a finishing touch add the dill and enjoy!