Open grape jam sandwiches made of Jussi’s multigrain bread from Perheleipuri Salonen
Difficulty level: Easy
Preparation time: 10 min
(not including: soy, citrus fruit, nuts, egg, fish/shellfish)
Jussi’s multigrain bread of Perheleipuri Salonen is also suitable for gourmandise when you choose toppings correctly. The Björkman family got a small crop of grapes last summer and it was big enough for half a jar of best grape jam which is a perfect match for goat’s milk cheese and apples of your own garden. Surely you can also buy jam and apples in a shop if your own orchard is only in the making.
4 slices of Jussi’s multigrain bread by Leipomo Salonen
rapeseed oil of Myssyfarmi
8 slices of Ensilempi goat’s milk cheese by cheese factory Saloniemi (you can also use ordinary goat’s milk cheese)
4 tbsp grape jam or apple jam
1 apple ”punakaneli” (or similar)
Toast the slices of Salonen’s multigrain bread and baste a little rapeseed oil on the surface. Put slices of cheese, grape jam and slices of apple on the warm slices of bread. Garnish with mint and rapeseed oil.
Other recipes of Perheleipuri Salonen:
- Archipelago bread snacks from Perheleipuri Salonen with gubbröra
- Patty on Perheleipuri Salonen’s multigrain bread
- Whitefish tartar on Salonen’s archipelago bread snacks
- Black Tuscan kale pesto on Jussi’s multigrain bread from Perheleipuri Salonen