Finnish Your Sandwich! Recipe

Finnish Your Sandwich!

Here is the little sandwich I made myself for lunch yesterday, using the fine Gululainen Reissumies Täysjyväruis Fullkornsrag (rye bread rounds) that Maxence brought me back from his trip to Helsinki.

This isn’t a recipe really, I pretty much just used what I had on hand, spreading some Mme Loïc cheese (an addictive kind of cream cheese from Brittany) on one side and Branston pickles on the other, laying pieces of bone-in ham on top, and cramming the sandwich with as much chopped celery as would fit.

When I tore off the celery stalks I needed from the bunch, I unfortunately had to evict a fat little worm that had set up residence there. I’m not sure if the little guy was dead or just numb from the cold in the vegetable drawer, but I do hope he found new play buddies in the trash…

This good, healthy sandwich was washed down by a tall glass of Gazpacho, that slightly spicy, cold tomato soup from Spain that you can buy in cartons at grocery stores here. A wonderful match for the earthy taste of rye, it turns out.

  • http://todrownarose.blogs.com rose

    Ciao Clotilde, your post reminds me I haven’t reported about a lunch idea born under the influence of C&Z: a tartine (or wannabe) made with white bread, a little butter, your own caramelized shallots and a fillet of smoked herring. delicious with raw, crunchy fennel on the side (for me, not for you, as your readers know – any salad will do, obviously). Caution: smoked herring can cause addiction in predisposed subjects.

  • boreal

    Hey Niki ,I posted more info about US chocolate bars on the previous entry. Enjoy! :)

  • nattie

    Mmmmmm. I think I might well have another go at making some rye bread, possibly to go with the three ginger soup I like so much both hot and cold. Your mention of gazpacho has made me think that might go well together. Mmmmm, rye bread.

  • Sylvie

    Textism won the race, mais je me demande bien pourquoi… Son blog est fouilli, sans objectif affiché, mis à jour tous les 36 du mois… vous ne jouez pas dans la même cour. Toi, c’est un niveau nettement supérieur ! “y a pas photo “!

  • http://megsfoodandwinepage.typepad.com/megsfoodandwinepage/ Meg

    You inspire me to make better lunches! I’m changing jobs and will be able to take my lunch with me (before I had to lug wine samples and all my papers, etc. with me on foot and on the subway, but now I’ll have a car!). So cool sandwiches, here I come. . . .

  • shannon

    Yum – looks good :) We don’t have ready made gazpacho here in the states- very cool.

  • http://gastroblog.com Jackie

    Celery (raw) is one of those foods that make me feel quite ill, so I’ll skip this — the bread does sound amazing, though. My favourite thing to have with rye bread is some good American-style (not British-style) corned beef (salt beef), saurkraut, and a bit of Thousand Island dressing. Reuben’s the boy for me!

  • Niki

    Gosh Boreal, I didn’t realise there was such variation around the world with names! I guess that puts Globalisation back in its place!
    I *knew* when I was in the US that I should have tried a Mars Bar. I don’t like them much (the UK/Australian/whatever other countries version) as they’re too heavy – but I’m willing to try what it’s like when there’s different contents in a wrapper with the same name!
    In Australian Snickers bars have peanuts. BUT – I believe last year they had a promotion/special of Snickers with almonds – which I remember as being much tastier.
    Most recently in Australia we’ve been “doctoring” our KitKat bars with orange and peppermint and all kinds of other things. To me the original is still the best.

    Boreal – it sounds like you’ve become a candy (or lolly!) connoiseur. I think you should take the online “Name That Candy Bar” test. :-) Lots of fun.

    Thanks for all the info!

    http://www.smm.org/sln/tf/c/crosssection/namethatbar.html

  • http://chocolateandzucchini.com clotilde

    Rose – That sounds like a mighty fine sandwich! And I quite agree, smoked herring addiction is a serious hazard!

    Nattie – Three ginger soup? That sounds delicious! Care to share the recipe, or just the general guidelines?

    Maman – Merci pour ton soutien! :)

    Meg – Packing your own lunch takes a little time in the morning, but it’s so much nicer (and often cheaper and healthier) than buying it!

    Shannon – I’ve only discovered the Gazpacho cartons recently so I don’t know how long we’ve had them around, but they’re really convenient! I’m sure a can of V-8 would be an acceptable substitute, although the special taste of gazpacho comes from the use of raw veggies, while I think V-8 uses cooked veggies.

    Jackie – Putting sauerkraut in a sandwich had never occured to me, but it sounds interesting! Is what you describe the basic Reuben sandwich?

    Boreal and Niki – I was highly entertained by this whole candy bar debate, thank you for that! :)

  • http://gastroblog.como Jackie

    Clotilde yes, plus a piece of melted Swiss cheese on top of the corned beef. Also, the Thousand Island is served on the side, and you dip the sandwich into it. (Any Reuben purists will correct me, no doubt, but this is how I’ve always seen it and had it.)

  • http://chocolateandzucchini.com clotilde

    Jackie – Tempting… I’m not sure what would be the French equivalent to corned beef. Do you happen to know?

  • http://pussycat.shauny.org shauny

    hi clotilde, just wanted to say hello and that your blog always makes my day. i spent lazy afternoons wandering through the archives and stopping occassional to mop up the pile of drool. great stuff! and loved that fish/blood orange photo :)

  • http://www.taxicafe.com holly

    Clotilde – I am not sure what the french version of corned beef is, however, I stumbled upon this the other day, and I think it might be a source where you can locate the American version: http://www.metropoleparis.com/2004/907/907life.html

    Slightly related, I had an awesome vegetarian version of the Rubin at a deli in Austin, TX. For anyone who does not eat meat (like myself) substitute avocado for the corned beef. Yum!

  • http://chocolateandzucchini.com clotilde

    Shauny – Thank you so much for the kind comment!

    Holly – Aaaah yes, the rue des Rosiers is heaven for Jewish food, bagels and cheesecake galore! I’ll have check and see if they carry some kind of corned beef, thanks for the tip!

  • Finnpundit

    Let me correct your Finnish: That’s Oululainen, (from the city of Oulu) not Gululainen.

    Reissumies: Reissu means a trip or a hike. Mies is man. Täys means full or whole, jyvä is grain, and ruis is wheat. Fullkornsrag is the same as Täysjyväruis, except in Swedish, Finland’s second official language.

    So it’s an Oulu Hiker’s Wholegrainwheat.

  • http://chocolateandzucchini.com clotilde

    Finnpundit – Thanks so much for the translation, I’m delighted to know what it all means! And the Oululainen/Gululainen confusion stems from the font used on the package : the untrained eye could indifferently see an “O” or a “G”… :)

  • Saoka

    Another Finn here: it’s not wheat as you were told by Finnpundit but rye. Full corn rye bread. You did get correct translations of “reissu” and “mies”, and “reissumies” can mean a hiker, a vagabond of a kind or someone, who’s on a journey. I guess they’re trying to say that this bread is great for packed lunch, something you eat when you’re not at home.

  • Heinushka

    Hi!

    Ryebread (ruisleipä) is also excellent with Scandinavian-style salmon soup. Or as a warm sandwich straight from the oven with melting cheese and other toppings. Slightly grilled on open fire and then a spread of butter. Yum. Also a spread of honey accompanies ryebread well.

    Thanks for the wonderful blog!

    ..Dublin-based Finn. :)

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