Open sandwich with radishes

Open sandwich with radishes

Total: 2 hr 30 min. | Active: 30 min.
vegetarian
Nutritional value / person: 369 kcal
, Fat: 20 g
, Carbohydrate: 30 g
, Protein: 13 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pickles

1 bunch radish, cut in half or into quarters
1 ½ dl apple vinegar
1 ½ dl water
1 tbsp sugar
½ tsp fennel seeds
4 black peppercorns
¼ tsp salt

Pesto

1 bunch basil, leaves torn off
½ tbsp pine nuts
½ dl olive oil
1 pinch salt
a little pepper

Sandwich

200 g brown bread, in 4 slices, toasted
200 g plain cottage cheese
2 tbsp pine nuts, roasted
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Utensils

One preserving jar (approx. 5 dl), rinsed with hot water

How it's done

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Pickles

Place the radishes in the prepared clean jar. Add the vinegar and all ingredients up to and including the salt to a pan, bring to the boil while stirring occasionally. Pour the boiling hot liquid over the radishes until just below the rim of the jar, seal the jar immediately and leave to cool on a towel. Leave the radishes to stand for approx. 2 hrs. or overnight.

Pesto

Place the herbs and pine nuts in a measuring cup. Pour in the oil, blend, season.

Sandwich

Spread the cottage cheese over the slices of bread. Top with the pesto, pickled radishes and pine nuts.

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