Food|June 2025
Combining earthy Gotland lentils with creamy herb mayo, beef tomatoes, and crisp lettuce, this sandwich is perfect for a light lunch or to share with friends. A final drizzle of olive oil and a sprinkle of sea salt and black pepper bring everything together.
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8 slices of sourdough bread (1,5 cm thick)
800g cooked Gotland lentils
2 large beef tomatoes
1 gem lettuce
8 tbsp olive oil
Sea salt
Black pepper
Herb mayonnaise:
250g vegan mayo
20g chervil
20g chives
20g coriander
20g parsley
15g lemon juice
1. Rinse and dry the herbs, reserving a small amount for garnish. Blend the remaining herbs with the mayonnaise and lemon juice until smooth. Season with a pinch of salt and black pepper.
2. Toss the cooked lentils in the herb mayonnaise and adjust the seasoning with salt and black pepper to taste.
3. Slice the tomatoes into 1 cm thick slices.
4. Shred the gem lettuce into 0,5 cm strips, then rinse and dry thoroughly.
5. Fry the bread slices in olive oil until golden brown.
Place the shredded lettuce on the bread, followed by the tomato slices and lentil salad. Garnish with the reserved herbs. Finish with a sprinkle of sea salt, black pepper, and a drizzle of olive oil.
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