Open Face Rye Sandwich
Open Face Rye Sandwich with Creamy Chicken & Apple Salad + Fried Mushrooms
- 400 g chicken breast
- 1 red apple
- 2 generous handfuls of herbs parsley, thyme and/or cress
- 150 g creme fraiche
- 25 g mayonaise
- 1 tsp Worcester sauce
- 1 tsp applecider vinegar
- 1/2-1 tsp salt
- A pinch of nutmeg
- Fresh pepper
Fried mushrooms
- 300 g mixed mushrooms brushed and cleaned
- Butter & oil
- Fresh thyme
- Salt
- Pepper
To serve
- 4-8 pieces of ryebread, or another type of bread
- Pommegranate
- Crispy lettuce
Heat a skillet. Add a little butter/oil and fry the chicken until golden and well done. Set a side.
Add a little extra fat and fry the mushrooms. Place them in the skillet and let them be (NO STIRRING) turn them after a couple of minutes and fry on the other side. Remove when golden and delicious.
In a large bowl stir together creme fraiche, mayonnaise, Worcester sauce, vinegar, salt, nutmeg and pepper. Season to taste. Finely slice apple and chop herbs. Add both to the bowl. Tear up the chicken breast and mix everything well together.
Assemble the open sandwich by taking a piece of bread, add a lettuce leave, a generous portion of chicken salad and top with fried mushrooms and pomegranate.
Calories: 281kcal | Carbohydrates: 13g | Protein: 24g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 89mg | Sodium: 485mg | Potassium: 707mg | Fiber: 3g | Sugar: 8g | Vitamin A: 293IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 1mg