The Swedish Chef

Move over Rueben, step down Monte Cristo — there’s a new classic sandwich in town!

From Swedish Chef Heidi Hansen, here is the Volkomen (meaning “welcome” in Swedish) sandwich:

This is a rich, savory sandwich — but wait — no! It’s a summery fresh garden bite sandwich! Could it possibly be both? Fresh and zingy and also savory and rich?

Yes!

And it’s my own invention, I’m filing a copyright on it.

Sandwich engineering and day-ahead preparation is essential here, and here are the process photos and a few steps:

First, it starts with a summer garden thyme-Oregano bread.

While the bread is rising, build your brined miripoix relish ( in my recipe, onion, bell pepper cucumber with a shaving of frozen (fresh but frozen) jalapeno peppers (just a hint. This is not a heat sannie, nor a spicy sannie. Just very flavorful and bright, with deep savory undertones).

Swirl together Dill mayo.

On slices of your Thyme-Oregano bread, spread dill mayo on both sides, lightly.

Then spread the miripoix relish on one slice of bread. Spread heated cream cheese on the other slice.

Add thick slices of warmed ham.

Pop in a little funky cheese (I’ll keep this type to myself — it’s a secret weapon in my kitchen).

Add a layer of Romaine lettuce (use the crispy part of the leaf) and sliced Roma tomatoes.

Put it together and use some fresh bright fruit like sliced fresh mango on the side because you’ll want a refresher from each rich bite. And, you’ll have a bite of a visit to Hawaii Nei.

This is a not just a sandwich, people — it’s an event. Meant to be shared with others and celebrating summer gardens and tropical beaches.

This is a sannie of dignity and respect, I’m sure destined to become a classic.

Enjoy the journey, and remember — it starts with the bread, and what carries it is the brined vegetables.

Aloha!

Swedish Chef