Kalles Kaviar Open-Faced Sandwich with Remoulade Sauce

Name: Kalles Kaviar Open-Faced Sandwich with Remoulade Sauce
Total time: 15 min
Yield: 1 serving
Ingredients: 1 slice of rye bread; 30g Kalles Kaviar; 2 tbsp remoulade sauce; 1 slice of hard-boiled egg; Fresh dill for garnish; Salt and pepper to taste

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15 minTotal time

easyDifficulty

280kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Rye bread A slice of pumpernickel bread
Fresh dill Fresh chives, finely snipped
Hard-boiled egg A slice of hard-boiled quail egg

Nutrition per serving

Estimated values for 1 serving, 280 kcal

Protein11 g

Carbohydrates29 g

Fat12 g

Fiber 4 g · Sugar 3 g · Sodium 1050 mg

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A delightful Swedish-inspired open-faced sandwich featuring the unique flavor of Kalles Kaviar topped with a creamy, tangy remoulade sauce. Perfect for a light lunch or snack.

Sandwich

Steps

Start by toasting the rye bread lightly until golden brown.
Spread the Kalles Kaviar evenly over the toasted slice.
In a small bowl, mix the remoulade sauce with a pinch of salt and pepper.
Spread the remoulade sauce over the Kalles Kaviar.
Top the sandwich with a slice of hard-boiled egg.
Garnish with fresh dill.
Serve immediately and enjoy your open-faced sandwich!

Tips for Kalles Kaviar Open-Faced Sandwich with Remoulade Sauce

A good slice should stay crisp at the edges while remaining sturdy enough to hold the toppings without bending.
Keep the egg slice intact and the dill leaves dry; excess moisture can make the bread soggy.
For a neat presentation, assemble just before serving, since the creamy topping softens toasted rye as it sits.

Drink pairing

A crisp, dry pilsner
Its clean, refreshing finish complements the salty caviar and tangy, creamy remoulade without overwhelming the rye.

0% option: Chilled sparkling water with a squeeze of lemon

Storage

Best eaten freshly assembled. Refrigerate any leftover toppings promptly in separate covered containers and use within 3–4 days; discard food left out for more than 2 hours.