Danish Open-Faced Sandwich

• 1/2 cup (125 mL) mayonnaise
• 2 tbsp (30 mL) each chopped dill and chives
• 1 tsp (5 mL) each lemon zest and juice
• Pinch Club House Ground Black Pepper
• 5 slices whole grain rye bread, halved
• 4 hard cooked eggs, peeled and sliced
• 4 radish, thinly sliced
• 1 mini cucumber, thinly sliced
• 1 1/4 tsp (6 mL) coarse grind Club House Smoked Sea Salt Grinder
• Garnish: dill, chives, cress or sprouts

1. 1. Stir mayonnaise, dill, chives, lemon zest, lemon juice and pepper in small bowl.
2. 2. Spread on bread and top with combinations of egg, radish, cucumber and top with salt. Garnish with dill, chives, cress or sprouts.
3. Tips
4. 1. Swap dill and chives for green onions and parsley.
5. 2. For a heartier meal, layer smoked fish or cooked shrimp over mayonnaise, top with eggs and salt.

mayonnaise, dill, lemon zest, ground black pepper, grain rye bread, eggs, radish, cucumber, coarse grind, dill

Taken from www.epicurious.com/recipes/member/views/danish-open-faced-sandwich-58396301 (may not work)