Crab, Cucumber and Watercress Open Face Sandwiches

Crab, Cucumber and Watercress Sandwiches 2

Hi friends! I’m checking back after another blog break to bring you this super simple, but crazy good recipe for this crab and cucumber watercress open face sandwich. Open face sandwiches are one of my absolute favorite things to eat year round, but during the hot summer months, we tend to eat them quite a lot. Uniquely Scandinavian, imminently practical and super fresh they can be easily cobbled together with whatever ingredients you might have on hand in the fridge.

We’ve been out and about so much this summer with last minute camping trips, visiting Idaho and loads of family bbq’s, I’ve been feeling a bit fatigued when it comes to spending time in the kitchen. We’ve also been experiencing some crazy hot weather this summer so turning on the oven only happens when it’s 1 a.m. and things have cooled down enough. When it’s hot, sandwiches like this taste all the more fantastic.

Crab, Cucumber and Watercress Sandwiches 3

One of the most common and delicious recipes for a Scandinavian open face sandwiches features small bay shrimp, mayonnaise, hard boiled eggs and a generous smattering of fresh dill. If you’ve ever eaten lunch at Ikea, you’ve seen them. In the little case right next to the cold salmon plate. That and a hot cup of coffee for lunch for me, is perfection.

It goes without saying that this type of sandwich needs to be eaten with a knife and fork. Some people might think that’s a little fussy, but really it’s not. If you’re watching your carbs, you’ve likely eaten more meals without a bun and it also has the added benefit of forcing you to sit down, take the time and enjoy your food a bit more.

Crab, Cucumber and Watercress Sandwiches

This sandwich is a little fancier than I would normally eat, but dungeness crab is in season around here and I can’t pass up the opportunity to put it in just about every thing right now. You can easily replace it with shredded chicken or shrimp if you’re not a fan of crab or don’t want to splash out on it. Mayonnaise is usually the binder for this kind of thing, but in order to keep it a bit on the healthy side, I used some plain Icelandic skyr instead (Siggi’s). Plain Greek yogurt would be a great choice too.

This recipe is my latest installment over at the Norwegian American Weekly and you can get it by heading HERE.

We’ve finally had some cooler weather, (I almost cried yesterday when it rained) and I’m heading back into the kitchen to bring you a couple recipes using some great summer fruit so be sure to check back in later in the week to get the low down. Stay cool out there!

Strawberry Cookies and Cream No Churn Ice Cream

Strawberry cookies and cream ice cream 5

Well I’m happy to say, I’m back to this here space after another longer than planned break. And although I’ve been gone for longer than I would have liked, I can at least bring you a recipe that should more than make up for my absence.  The month of June was quite literally packed to the brim with family parties, end of school year activities, writing projects and sadly for me a horrible bout of illness.

Whose ever idea it was to spread the cold in summer deserves a serious talking to.  Like a sit down, come to Jesus, talking to. Without getting into the gory details, whenever I get a cold I always, always lose my voice. It seems to park itself right in the middle of my throat and this time, no amount of cough syrup, cough drops or hot lemon tea was going to make it budge. Although I must say I poured a little Jack Daniels Honey Whiskey into my honey lemon tea one night and well, that almost made the whole sickness thing worthwhile. Almost. Have you tried that stuff?  I feel a new obsession coming on.

Strawberry cookies and cream ice cream

I so would have loved to have had some of this ice cream on hand last week. It, like so many other containers of ice cream around here went the way of disappearing in very little time. If I could find a place to hide ice cream like I hide chocolate I would. Hot, hot summer Seattle weather and hungry teenage boys almost always add up to never enough ice cream.  I even tried the old “Do not eat on pain of death” sticky note, but they claimed it was no where in sight and they were starving and hot. Did I mention they were, and it is hot? Too hot to be stuck inside with a cold. Without ice cream.

The good news this is a recipe for no-churn ice cream and is as easy to make as it is to turn on the mixer. It’s a basic vanilla base, with some cooked fruit, along with in this case,  some crushed vanilla Oreos. It really would be amazing with some crumbled shortbread or even graham crackers, if you happen to have any of that lying around.

With that in mind, I’m off to try my hand at making some more ice cream this week for the 4th. I’m thinking I ‘ll definitely have to try something maybe with a layer of blueberries and strawberries to rock the whole red, white and blue thing. If I figure out a way to throw in some honey whiskey, I’ll let you know.

This recipe is my latest article for the Issaquah Press and you can get it by hitting the link HERE

Cardamom Angel Food Cake

cardamom angel food cake

I’m not really sure what it is about cake, berries and cream that so totally floats my boat.  I just simply never, ever, ever grow tired of that perfect trifecta. It’s a good thing too. The boys constantly have berries on the brain and this year as I mentioned last time, we are having an early and bang up berry season in the great PNW.

Last week, The Norwegian American Weekly shared my recipe for a slightly different riff on the classic Angel Food Cake and Berries recipe that so many of you know.  Norwegians have their own take on this lovely combination and each year when strawberries come into season they make their own ubiquitous, outstanding berry cream cake (called bløkake). Similar in style to and English Victoria Sponge, and reminiscent of an American pound cake it’s nothing short of awesomeness on a cake plate. Awhile back I was craving such a cake, but found myself lacking all the necessary ingredients. So, I thought I’d give it all a go with an Angel Food cake.

cardamom angel food cake 2

This recipe is pretty  much a standard Angel Food Cake recipe, (one I slightly adapted from Martha Stewart Everyday Food) except it’s jujshed up a bit with some cardamom and almond flavors, in the glaze and cream. I filled the hole in the middle of the cake with just plain berries, (because when are loads of berries a bad thing?? ) but next time I think I’m going to macerate them in some Amaretto before filling the cake with them. Yep, sounds like a definite plan.

Here’s the link for the recipe. CARDAMOM ANGEL FOOD CAKE

Elderflower and Strawberry Spritzer

Elderflower Strawberry Spritzer

Last week, in a small fit of panic, I realized that due to unseasonably warm temperatures in the Seattle area this year, our local strawberries were already ripe. We typically have to wait until mid to the end of June before we head out to pick and some years we’ve had to wait even later. Summer around here usually doesn’t seem official until after the 4th of July as our coastal climate is pretty much heavy on the grey and the rain until then. It’s always been a source of frustration. While the rest of the nation is basking in warm temperatures, and luscious ice cream recipes pop up in my feed, here we sit, rusticating. RUST being the operative root word there.

Not so this year! It’s been a warm May and June and as a result our local patch is exploding with really luscious ripe fruit. I shared with you before, that when it comes to berry picking I have small tendency to go overboard. Ok, it’s not really “small”  but you know, it helps me feel a little better about myself if I don’t admit to the slightly over the top weirdness that consumes me when I’m out there in the field.   I am also that person who rushes to the grocery store to stock up on essentials when we have 1/4″ of snow in the forecast. I know you’ve been wondering about those people.. Now you know.

Elderflower Strawberry Spritzer 2

So after dragging my good friend Jeanne along with me to Harvold Farms in Carnation, and picking way too many berries, I came home and realized (as I usually do) that now is when the fun really would begin. One destroyed white shirt, and 10 berry stained fingers later,  I realized that I definitely deserved a drink.

I grabbed my bottle of elderflower cordial from the fridge, smashed  a few berries in a tall glass, poured a generous measure of white wine and sparkling water on top, stirred and devoured. It was bliss. Totally unfussy, and oh my goodness so refreshing and so very summer. Exactly what I need to enjoy this amazing Pacific Northwest summer.

***If you are lucky enough to have access to your own elderflowers, elderflower cordial is really simple to make and recipes for it can be found all over the internet. I sadly don’t have an elderflower bush nearby, but Belvoir Elderflower Cordial is by far my most favorite and something we keep in stock around here pretty much year round. You can get it from Amazon, or if you have a Cost Plus market near you can pick it up there too. It’s concentrated so a little goes a long way. Unless you have teenagers, then well, no.

This post is unsponsored, but does contain affiliate links.

  • Elderflower and Strawberry Spritzer




  1. In two tall glasses, divide the strawberries evenly and mash them with a muddler or the handle of a wooden spoon. Pour the elderflower cordial over the top, add the wine and stir. Top with the sparkling water and a fresh berry.
  2. ** It goes without saying that you could serve this with any kind of alcohol you desire. Vodka, gin, citrus flavored aquavit, Prosecco, the list goes on and on.. As it should.

Share this Recipe

Norwegian Kransekake

kransekake 1

Have you every approached a food, a recipe, a memory, a story that has so much meaning to you that you fail to find words to adequately describe it’s significance? Those overwhelming feelings and thoughts all compete for one another in the middle of your brain each declaring their need to be heard above the rest. So often when I write about Nordic food here I feel this way.

How to adequately describe something in this small space that will resonate, explain and enlighten; will neatly, beautifully lay it all out there?  More often than not I fail miserably at this, but today I have to try. I have to do better. This post has been sitting on my computer for some time, for that very reason.

kransekake 2

This cake, most often described as a Norwegian Wedding Cake is a cake of celebration. One that’s not served only at weddings, but at Christmas, on Norway’s Constitution Day and sometimes for birthdays or for anniversaries. It’s towering rings of chewy macaron like flavor never fail to impress. Very few people make this cake from scratch, their intimidating size and the necessity of special pans scare people away. But in reality they’re not that hard to make. Just a little time consuming. And if you’re lucky enough to live near one, they can be easily purchased (although for a steep price) at most Scandinavian bakeries.

I first tried my hand at making a kransekake when my kids were little. It was the beginning of many years of cake making that to this day shows little in the way of slowing down. The boys eyes would light up and they’d dance around the kitchen each time they’d spy it sitting on the counter. Their sweet little voices, high pitched and sing song, trying to say it’s name but failing miserably and hilariously. Their little hands would itch to cover it in flags and they’d plead, plead to break off just a little piece.

This cake has become such an integral part of our family celebrations that without it, things hardly seem as special. It’s probably a bit sacrilege but we find almost any excuse to make one. Last year I made THIS one for the USA vs Portugal World Cup match. If I could find a way to swing one for Halloween I would. I think the kransekake gods might have something to say about that though so I refrain.

kransekake 3

Last week I was lucky enough to have the honor to bring a kransekake to a reception for the King of Norway. It was such a humbling and fantastic honor and was certainly something I’d never thought to experience in my lifetime. The Seattle Times, along with a contingent of the Norwegian Press were present and amazingly the cake and a small photo of me, made it into the paper. Wow. I’m still processing the whole experience. Again, words fail. If you’re interested you can check it out HERE.

I know I’m not alone in my crazy love for this cake. One year I made it for a Christmas party and an elderly Norwegian gentleman approached the table. As he bit into his piece of cake, his eyes said all the words his mouth didn’t. Tears gathered in the corners and memories and emotion went fleeting, chasing one another across his face. I got it. Words were completely unnecessary, would have been completely inadequate. It was the most profound and beautiful thank you I’d ever received.

A few tips to help you make the cake.

You can purchase your rings from Amazon or at any Scandinavian import shop.

This cookie press from Kuhn Rikon is my absolute favorite and the best way to get the dough into the pans.

Make the cake at least one day prior to serving it. It needs a little time in the freezer to become chewy.

This post contains affiliate links

  • Norwegian Kransekake




  1. In the bowl of a food processor, fitted with a paddle attachment, combine the ground almonds, and the confectioners sugar and mix on low until thoroughly combined.
  2. Add the egg whites and the extract and mix until thoroughly wet and combined. Set the work bowl in the sink, over a saucepan that has been filled with very hot tap water. Use a spoon or bench scraper to stir the dough and gently warm it. Replace the water at least once to keep it hot. ( This step is purely voluntary as the recipe will produce a nice cake without it. However I've noticed when I slightly warm the dough in this way, it helps produce a smoother more uniform surface on the dough.)
  3. Dump the mixture on to a board that has been lightly dusted with confectioners sugar. Lightly dust your hands and begin to work in the additional confectioners sugar. You may not use all of it, however, you'll need enough of it to ensure the dough is soft, but no longer wet.
  4. Cover the mixture with some plastic wrap and let it sit at room temperature for 30 minutes.
  5. Spray your Kransekake pans with baking spray that has some flour in it. Cover the pans thoroughly with the spray and set aside. Preheat your oven to 350 degrees.
  6. Time to get the dough into the ring pans. There are a few ways you can do this. The best and easiest way I've found is to use my cookie press. I use a Kuhn Rikon press (link in the post above) that has a 1/2" diameter icing nozzle attachment that is the perfect size for creating the rings, and super easy on the arms. You can also fit a cloth pastry bag with a 1/2" icing tip (one method I've used for years) and press the dough out that way. It gives your arms a good workout though, so be prepared. The third and most basic method is to roll each ring by hand. Your rings will be less than uniform, but you can still do this an produce a satisfactory result. IMPORTANT TIP: make sure the dough fits in each ring, with out any excess dough spilling over the ridges into the next ring. You will have a hard time separating the rings after cooking if you do.
  7. If you're going to use a cookie press, break off a small portion of the dough and fit it in the press. Lay the tip of the press in one of the rings and begin pressing, turning the pan gently as you go. Don't worry if the dough breaks, it's very forgiving. Just abut the two pieces together and continue pressing. Make sure the ends touch each other, but there is no need to press them together.
  8. Fill two pans and set them on a rimmed baking pan. Bake for 15-17 minutes until the dough is a light golden color. Remove from the oven and let sit for 10 minutes. Continue pressing and baking the remaining dough. Once the pans are cool enough to handle, place them in the freezer for 5-10 minutes.
  9. Remove from the freezer and gently prize the dough from the pans with the back of a table knife. Freezing the rings helps them pop free from the pans with ease.
  10. Once all the rings have been removed from the pans, stack them in large plastic container with a lid and freeze for a minimum of 24 hours. The beauty of this cake is it's ability to freeze for some time and still turn out delicious. In fact, some say it tastes best after it's been frozen for 1 week or more.
  11. Freezing helps impart some moisture and makes the cake chewier. And in this case the chewier the better.
Icing the cake:
  1. Ice the cake the day you plan on serving it. Remove from the freezer, separate the rings and allow the cake to thaw at room temperature for 1 hour.
  2. Meanwhile, combine the ingredients for the icing in a small bowl. Add enough sugar to create an icing that will flow, but will also hold it's shape. It will look fairly thick in the bowl. Place the icing in a pastry bag fitted with a round #1 tip. Or alternatively you can use the plastic bag method. It won't be as uniform, but still works in a pinch.
  3. When icing the cake you'll work from the bottom up. Turn the largest ring, upside down and place 4 dots of icing on the bottom. Set this on your cake plate or platter, bottom side down so it adheres to the surface. This is important as it will keep the cake from sliding around. (The rougher, lighter color side of each ring will actually be the part that faces down, when constructing each ring.)
  4. Top the bottom ring with a looping or zig zag pattern of icing. Place the second largest ring on top of the bottom ring and repeat. The icing obviously acts as the "glue" to hold the cake together.
  5. Once complete allow the icing to dry for a few hours. Place flags, ribbons or candles on the cake if you like. Serve and enjoy! On a side note: Norwegians do not eat this cake from the top down. Rather they begin by separating the rings from the bottom up. When ready to serve break the rings into bite sized pieces.

Share this Recipe

Open Faced Finn Crisp Sandwiches

Finn Crisp 1

When you grow up in a Scandinavian home one of the things you learn to love early in life is an open faced sandwich. From simple to elaborate preparations, eaten at the table with a knife and fork or on the fly, nothing speaks to the enduring practicality of the Scandinavian kitchen quite like a well made open faced sandwich.

My grandparents called crisp bread, hard tack. And while hard tack is really a dated word, (not to mention a less than appetizing word) it really is the same thing. In fact I often find myself lapsing into the old fashioned vernacular more often than I realize.  I suppose it’s my way of keeping the memory of them alive in some small manner.

My grandparents Magnolia house was the center of a lot of social and family gatherings when I was a child. Often times in my grandmothers kitchen, when a crowd would assemble, there would be plates of hard tack set out along with cheeses and herring, sardines, salmon, fish roe and hardboiled eggs, waiting to be made into individual masterpieces that would eventually all get washed down with icy cold glasses of beer.

Finn Crisp 3

There are many recipes and variations of crisp bread, but to think of it as simply a cracker would be a grave error. Crackers are something else entirely. Crisp bread is more often than not consumed as a meal or along side it. Some prefer their open faced sandwiches made solely with soft rye bread, and while I’m definitely a fan of that, I find that crisp bread sandwiches are just as delicious, quick and healthy. And frankly a lot less filling.

 Born out of seafaring necessity, crisp bread has always held a special place in Nordic hearts. It keeps remarkably well and is the perfect foil for a wide variety of toppings. We routinely eat crisp bread for meals. My kids love to make and create all kinds of combinations. It’s fun and a great way to clean out your fridge.

Finn Crisp 2

Finn Crisp Rye Crisp bread is one of our favorites. All natural and full of delicious rye flavors and made by people who know how to do it right.

I thought it’d be fun just to share with you some of our favorite combinations. There really is no wrong way to do it. Just make sure you bring the beer..

Finn Crisp 3

This post is unsponsored. Thanks to Finn Crisp for providing me with boxes of my favorite crisp bread.

  • Open Faced Finn Crisp Sandwiches
  • There really is no "recipe" to make these. Just amass your favorite toppings, and have at it. Here are a few of ours.



Share this Recipe

Peanut Butter Candy Bar Cookies

photo1 (1)

After a few months of kale and Brussels sprouts, I thought it only fitting that I share with you this recipe for these delectable Peanut Butter Candy Bar Cookies. Healthy is all well and good, but really this is the kind of recipe that makes my heart and stomach most happy. With spring and summer on the horizon, I will no doubt feature plenty of fruit and vegetable recipes here, so it’s only appropriate that we deviate into the world of sweets a bit before the seasonal tide shifts to healthier fare.


Typically I have to take a cookie hiatus of several months after the holidays. It’s not really until April that I’m ready to dive back into the baking fray. While my family has been clamoring for homemade cookies for some time, I just simply haven’t been ready to break the cookie fast. I am however ready now, and I can think of no better way than with a recipe just such as this.


Peanut Butter Candy Bar Cookies 6

Soft, sweet, chewy, salty, chunky, all describe what makes this cookie such a winner at our house. Usually these are snarfed up in the space of a day, but if you can resist temptation, they freeze exceptionally well. We’ve also been known to spread softened peanut butter and chocolate ice cream between two cookies for some out of this world ice cream sandwiches.


There is a delicious sort of alchemy that happens when these cookies bake. The filling of the Butterfinger candy bars, melts and transforms into a sort of peanut butter toffee, that when cool, gives the cookies a delicious, buttery crunch. This is definitely a “go big or go home” cookie. It’s perfect for hungry teenagers, husbands and breaking cookie fasts that have suddenly gone on entirely too long.

You can find the recipe for these chewy, crunchy wonders over at the Issaquah Press Recipe Box page.

Strawberry Rhubarb Cardamom Cake

Strawberry Rhubarb Cardamom Cake

This cake and I go way back. Too far back for me to even remember when we first met, but it was likely at my grandmother’s table in her little kitchen in her little brick house in Ballard. When she passed, my mother was kind enough to give me her recipe box of handwritten and typewriter typed recipes. The recipe for this cake however was missing.

My grandmother among other wonderful things was a secretary at the University of Washington Hospital before she retired and being the neat and orderly person she was, she typed many of her recipes. Handwritten notes were often inserted as reminders to do this, shorten that or add more of something else, but the recipes that were typed are a treasure to me just as much as the ones written in her own hand.

Strawberry Rhubarb Cardamom Cake 2

Some of the recipes have simple names, straightforward and to the point. “Apple Pecan Pie”, ” Baked Beans” or “Spiced Fruit Punch”. Others definitely more wistful.  “Peter Pan Dessert”, “Mrs. Truman’s Ozark Pudding”, “Doris Turner’s Best Ever Peanut Brittle”.  All treasures, all equally meaningful, all happily resting in the little copper recipe box. All except this one.

I feel a bit sad that the original recipe is lost. I’ve looked around everywhere for a recipe that comes even close and while I think I’ve gotten close with this Martha Stewart adaptation, I’m still not sure. It’s plenty good in it’s own right, deliciously so and definitely worth making. But it’s missing something. It’s most likely I’m missing the feeling that washed over me when I sat at her table, feet dangling off the yellow vinyl kitchen chair in saltwater sandals and wisps of steam meandering from the spout of her little brown teapot.

Strawberry Rhubarb Cardamom Cake 4

I suspect that the thoughts and memories of her and that time are enough; that this recipe is enough. It’s served its purpose to nourish me both in body and in memory. And really what more can you ask of food than that?

  • Strawberry Rhubarb Cardamom Cake
Servings Prep Time Cook Time
8 30 mintues 45-50 minutes




  1. Preheat oven to 350 degrees. Grease and flour a deep dish 10" tart tin with a removable bottom and place it on a rimmed baking sheet. Set aside.
  2. Cream the butter and the sugar in the bowl of a mixer for 3 minutes. Add the egg, milk, vanilla and cardamom. Mix on low for 4 minutes.
  3. Sift the dry ingredients together and gradually add to the wet mixture. Pour the batter into the prepared pan and smooth.
  4. Pile the fruit on top then sprinkle with the 2 T. sugar. Bake for 45-50 minutes or until golden brown and a skewer comes out clean. Cool completely then serve.

Share this Recipe

Recipe adapted from Martha Stewart

Spectacular Scandinavian Easter Recipes

Icelandic Almond Tarts 1 Icelandic Almond Tarts 2 Icelandic Almond Tarts 3

Icelandic Almond Tarts 4

Easter is fast approaching and if you haven’t yet finalized your menu don’t worry! I’ve got some quick and delicious Scandinavian recipes that I’m sharing over at Relish Magazine today that will definitely add a unique and gorgeous dimension to your meal. Here’s a brief rundown of what you’ll find.

Icelandic Almond Tarts are emblematic of many desserts that you’ll find on a Scandinavian coffee table and work perfectly for Easter. Light and flaky, with a soft almond frangipane type filling, they are a great way to end a meal and definitely anything but heavy. This is especially important if you plan on consuming copious amounts of chocolate bunnies and jelly beans at some point throughout the day.

Vasterbotten and Asparagus Cheese Pie 1 Vasterbotten and Asparagus Cheese Pie 2

Västerbotten Cheese Pie is a delicious quiche like pie that is typically served during the summer months at crayfish parties throughout Sweden. It transitions easily here for Easter because well, eggs + quiche = Easter right?  Västerbotten cheese can usually be found at gourmet/specialty markets or even Ikea.  If you can’t find it, a sharp cheddar cheese makes a good substitute.

Juniper and Rosemary Lamp Chops with Root Vegetable Puree and Gjetost Sauce 1 Juniper and Rosemary Lamp Chops with Root Vegetable Puree and Gjetost Sauce 2

Lamb rather than ham is the meat of choice this time of year in Scandinavia, so I’m sharing a recipe for Juniper and Rosemary Crusted Lamb Chops with a Root Vegetable Puree and a creamy Gjetost Cheese sauce. Gjetost is that uniquely caramel colored cheese that is native to Norway. Made from goats milk whey, it cooked until thick and brown. The result is sweet yet savory. It’s typically served at meal times with crisp bread, but it’s also really amazing in this sauce..

This sauce is so off the charts good, I licked the plate after shooting the photos. I’m not at all embarrased to admit it.  And lamb chops are quite possibly the easiest thing to make on the planet. Do not be intimidated by them at all.

You can get the recipes and the complete run down over at Relish by clicking on the link here: SPECTACULAR SCANDINAVIAN EASTER RECIPES

I also wanted to share that I’ve been asked by the new food editor of the Norwegian American Weekly, the lovely Daytona Strong of Outside Oslo, to contribute recipes periodically to their publication. I am so, so thrilled by this! In the future, I’ll be sure to let you know when my work is featured there. You should also head on over to Daytona’s blog and check out the gorgeous recipes and beautiful family stories she shares there. She is very much my heritage food soul sister.

We are set to have out of town guests, a visit to our community Easter egg hunt and a day full of eating and family bonding time this weekend, so I’m in full tilt getting ready for all the wonderful fun that will ensue.  However or wherever this weekend finds you, Happy Easter Friends! God påske!

Sweet Potato, Apple and Maple Caramelized Onion Sandwich

Sweet potato sandwich 1b

We are a house that loves a good sandwich.  Sandwiches have gotten us through many a panicked mealtime situation, through the picky childhood years, through the “What do we have for dinner that’s fast?” occasions and the “I hate school lunches mom, just make me a sandwich” period.

I think it’s safe to say I can blame my husband for our sandwich obsession given the fact that he was a bachelor for more than a few years and lived completely on tuna fish and turkey for most of that time. When we married, old habits died hard and before long we’d find ourselves defaulting to sandwich making for dinner more than a few nights a week.

Our kids have taken up the sandwich mantle and now despite the fact that they could have just about anything for lunch at school they routinely, without thought, always choose a homemade sandwich. The sandwiches they prefer aren’t anything fancy. Usually cold cuts with cheese and sometimes a little lettuce or tomato thrown in, but one thing that always has to be the same is the bread. It has to be Dave’s Killer Bread, Organic 21 Whole Grains and Seeds. Every single time.

Sweet potato sandwich 2b

Sweet potato sandwich 3b

So when the lovely people over at Dave’s Killer Bread contacted me and asked me if I’d try their new, Organic White Bread Done Right I was completely thrilled to say, absolutely yes!  Made with 5 super grains, (quinoa, spelt, rye, millet and barley) and made without bleached flour or high fructose corn syrup, it’s a lovely alternative to the other heartier textured bread we normally eat. It also has the most whole grains of any other white bread.  Awesome..

It also deserved to be made into a sandwich like no other. Recently a dear friend was explaining to me a sandwich very similar to this one.  I simply could not get the idea of it out of my head and thought it would be amazing on this bread. And it was. Simple ingredients, baked sweet potatoes, thinly sliced apples, arugula and caramelized onions all piled on to toasted bread slathered with garlic vegan mayo and a generous pour of maple syrup. Oh man. We were fighting over the sandwich the minute it came out of the pan.

Sweet potato sandwich 4b

I made these sandwiches again for the guys to take to school today, sans the toasting part and the maple syrup and I have every intention of making one for myself for lunch today. Right after I go out and buy some more bread.

Thanks to the great people over at Dave’s for the awesome bread. Dave’s is a northwest company that has a huge loyal local as well as national following. Dave’s White Bread Done right is currently only available in the Northwest. You can find out more about Dave’s awesome bread and very compelling story by checking it out HERE  . This post is unsponsored.

  • Sweet Potato, Apple and Maple Caramelized Onion Sandwich




  1. Heat the butter in a large skillet over medium heat. Lay the slices of bread on top of the melted butter and toast until the bread is toasty brown. Remove from the pan and set aside.
  2. Slather the bottom slice with the mayo, then place the sweet potato, apple, caramelized onions and arugula. Spread more mayo on the top slice of bread if desired.
  3. Pour the maple syrup over the top of the lettuce and place the top slice of bread over all. Slice in half and serve.

Share this Recipe