Author Notes
This is a sandwich that finishes with a cabbage, beet, and apple slaw on top of a dressing over the meat on lightly buttered multigrain bread. Usually in Germany an open face "brot" is a typical evening meal. I have created an American version suitable for luncheon travel here. I have shown this with two different types of ham here. My favorite photo is the one of the first stage of layering this sandwich. I also like eating it this way as an open face sandwich. —Sagegreen
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Ingredients
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1/2 pound
premium, authentic smoked if possible, Black Forest ham, sliced thinly
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unsalted premium butter for bread slices
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1/4 cup
finely grated raw red cabbage
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1/4 cup
grated fresh cooked beet
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1/4 cup
grated crisp apple, jonagold or honey crisp
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1 tablespoon
finely minced red onion
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10
gherkins, julienned
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1 tablespoon
finely grated celeriac
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1 tablespoon
finely grated fresh fennel
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2 tablespoons
chopped premium dried cranberries
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pink himalayan salt to taste
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1 teaspoon
fresh lemon juice
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cooked beet greens, chopped, optional
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2 teaspoons
champagne or pear vinegar
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3 tablespoons
sour cream
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3 tablespoons
mayonnaise
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1 tablespoon
Russian mustard
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1 tablespoon
chopped fresh dill
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4
slices of multigrain artisan bread, the kind you love
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8-10
gherkins for side garnish
Directions
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Toss the grated cabbage, beet, apple, onion, celeriac, fennel, cranberries, lemon juice and vinegar together with salt to taste. Let this sit for at least half an hour.
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Combine the sour cream, mayonnaise, dill, and mustard together.
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Evenly spread a thin layer of butter on each slice of bread for flavor and to keep the bread from getting soggy.
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Add the sliced ham on top of the bottom slice for each sandwich. Spread the sour cream/mayo dressing generously on top of the ham.
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Strain the cabbage topping from any liquid and spoon on top of the sour cream dressing. Add optional cooked chopped greens if desired. Add more sour cream/mayo dressing if desired on top of the cabbage mix and julienned gherkins. Add the top slice of buttered bread. Serve with gherkins.
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