A Favourite Sandwich Recipe

 

I used to hate sandwiches. Reminiscent of boring school lunches it took a little bakery called Petrus in Stockholm to have me fall for a simple rocket and goats cheese on rye bread. Each day for a month, sometimes through snow, I would walk to the bakery to cosy up and enjoy this sandwich for lunch. No joke. For me this sour, bitter, creamy and sweet combination is one of the best and is the perfect light-weight and non-soggy lunch to take on hikes and the occasional picnic in the woods.

 
 

Recipe

Ingredients per sandwich* 

  • Two slices of bread (rye or spelt sourdough is best)
  • 1 handful of rocket
  • 100gm goats cheese
  • 2 x tbsp walnuts (either whole or halved)
  • 1 x tbsp toasted sunflower seeds
  • 1 x tbsp toasted pepita seeds
  • 1 x tsp honey
  • Salt & pepper

*These quantities are just approximates - it's a sandwich, so add as little or as much of each ingredient as you wish.

 

Method

  1. Take the bottom slice of bread and start to layer the ingredients; rocket first and then the goat cheese
  2. Add the walnuts. Tip: gently press the walnuts into the cheese so they stay inside the sandwich rather than falling out when you eat it.
  3. Sprinkle on the sunflower seeds and pepitas
  4. Drizzle honey all over. The honey acts like a glue securing the seeds in place
  5. Season with salt and pepper
  6. Lightly press the second slice of bread on top making your sandwich complete
  7. Wrap with brown paper, secure with string and add to your adventure lunch pack
 
 

Notes

  • If your bread is a few days old simply toast and let completely cool before assembling your sandwich and wrapping up to take on your forest adventure.
  • Radish leaves. Yes you can eat these! Use like you would baby spinach. Chop up and add to a salad, sauté or add to scrambled eggs.
  • Wary of the gluten monster? Below is our gluten free option using radish leaves as the base. Created when we ran out of bread to early into lunch...which seems to happen far too frequently.