Sandwiches
4 sandwiches
Apple Radicchio Nutty Sandwiches
Vegan Sandwiches
Base yield: 4 sandwiches | Current target: 4 sandwiches
AllergensGluten, Nuts, Mustard, Sulphites, Dairy
Nutrition focusVegetable-rich and fibre-friendly
Offering noteCook with clean intention, offer with gratitude, serve as blessing.
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Ingredients
| Ingredient | Base Qty | Scaled Qty | Kitchen Qty / Notes |
|---|---|---|---|
| Thawed apple juice concentrate | 2 tbsp | 2 tbsp | 2 tbsp |
| Daikon radish | 12 g | 12 g | 12 g |
| Apple cider vinegar | 1 tsp | 1 tsp | 1 tsp |
| Dijon mustard | 1 tsp | 1 tsp | 1 tsp |
| Salt and pepper | – | To taste | To taste |
| Granny Smith apple, not peeled, cored and chopped | 1 each | 1 each | 1 each |
| Nondairy cream cheese, soft | 227 g | 227 g | 227 g |
| Toasted pecan | 66 g | 66 g | 66 g |
| Pumpernickel bread | 8 slices | 8 slices | 8 slices |
| Radiccho leaves | 8 each | 8 each | 8 each |
| Fresh baby arugula | 20 g | 20 g | 20 g |
Method
- Combine the apple juice concentrate, grated daikon, vinegar, mustard, salt and pepper in a medium-size bowl. Add the chopped apple and stir well.
- Set aside at room temperature for 30 minutes to let the flavors meld. In a medium-size bowl combine the cream cheese, pecans a pinch of salt and pepper, using a couple of spoons to thoroughly incorporate the pecans into the softened cream cheese without crushing them.
- Spread 2 tbs (30 g) nutty cream cheese on each slice of bread. Top with 2 radicchio leaves, 1/4 cup (5 g) arugula, 1/4 cup (35 g) apple salad and the remaining slice of bread.
Chef Notes
Change only the Target Sandwiches cell. All scaled quantities update automatically.
Whole items may need practical kitchen rounding after scaling.
Chef-adjusted seasoning notes from the source recipe remain marked clearly.
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