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03.31.24 sun sandos

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For the herbed remoulade:
1/2 cup Vegenaise®
1 1/2 teaspoons finely chopped capers
1 teaspoon whole grain Dijon mustard
1 teaspoon finely chopped dill
1 teaspoon chopped chives
1 teaspoon finely chopped flat leaf parsley
1 dash hot sauce, to taste
1 dash red wine vinegar, to taste
1 dash freshly cracked pepper, to taste
For the smørrebrød:
8 ounces fingerling or new potatoes
4 slices Danish-style rugbrød (rye bread)
2 to 3 small radishes, thinly sliced
1 pickled red onion, thinly sliced
4 tablespoons crispy fried onions
Dill sprigs, for garnish
Chopped chives, for garnish
Flat leaf parsley leaves, torn, for garnish

4 ¼-inch-thick slices Danish-style rye bread, plus 2 very thin slices (for bread crumbs)
3 large eggs
20–25 cooked tiny shrimp, defrosted if frozen
1 tbsp. Dijon mustard
Freshly ground black pepper
Small dill sprigs or finely chopped chives, for garnish
Flaky sea salt, for garnish (optional)
1⁄4 cup mayonnaise
2 tbsp. chopped dill
Salt and freshly ground black pepper

sourdough or other

1 package Latitude45 Smoked salmon
3 slices Brioche Bread, thick sliced
8 oz cream cheese, room temperature
1 1/2 tablespoon fresh dill, chopped
2 1/2 teaspoon lemon juice, freshly squeezed
1/2 teaspoon salt
1/4 teaspoon pepper
Everything bagel seasoning

1/2 cup fresh or frozen edamame
4 slices bread, toasted
2 radishes
2 avocados
1 cucumber, thinly sliced
1/2 cup hummus
mint, optional, for garnish
dill, optional, for garnish
olive oil, optional, for serving
hemp seeds, optional, for serving

2 slices sourdough bread make sure they can lay flat in your air fryer, if you are using that method!
1 tbsp butter or plant-based butter of choice
1 medium heirloom tomato
1 sprig fresh basil
2 tbsp cream cheese or plant based cream cheese of choice
flakey salt and fresh ground pepper


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