Pumpernickel Sandwich with Sweet Potatoes and Honey-rosemary Topping
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g sweet potato (s)
- 5 g rapeseed oil
- Sea salt and pepper, black
- 75 g ricotta
- 5 g honey
- 0.5 teaspoon ½ rosemary, fresh or dried
- 70 g beetroot, whole, pre-cooked
- 10 g cranberries, dried
- 80 g pumpernickel
- 25 g cream cheese, low in fat
- 20 g lamb`s lettuce
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 190 ° C. Line a baking sheet with parchment paper. Wash and peel the sweet potatoes, cut off the ends and cut the tubers into finger-thick slices. Brush the slices with the oil, season with sea salt and pepper and lay out on the baking sheet. Bake the sweet potatoes for about 20 minutes until golden brown.
- Alternatively, the sweet potatoes can be cooked with a little water in a saucepan for about 25 minutes. After cooking, peel the sweet potatoes, let them cool down briefly and brush with rapeseed oil.
- Mix the ricotta with the honey and half a teaspoon of rosemary and season with sea salt and black pepper. Cut the beetroot into thin slices. Roughly chop the cranberries.
- Brush all slices of pumpernickel with the honey-rosemary ricotta and cream cheese. Cover half of the slices with sweet potatoes and beetroot and brush with a little honey-rosemary-ricotta. Sprinkle the remaining bread slices with the cranberries. Wash the lamb`s lettuce, pat dry and top the pumpernickel slices with lamb`s lettuce. Fold two differently topped loaves of bread together to make a breakfast sandwich.
- The sandwich contains approx. 597 Kcal per serving.
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