St. Lucia Sandwich (GIB Edition)
St. Lucia is one of my favourite traditions. It’s a chance to celebrate a bit of my husband’s Swedish heritage while adding our own family spin. This year, instead of just saffron buns, I wanted a playful twist that would get everyone talking. Meet the St. Lucia Sandwich (GIB edition) – a tasty way to mark the holiday and bring a little light into the darkest days of winter.
Ingredients (per sandwich)
- 1 lightly toasted bagel (very important to keep the saffron flavour intact)
- 1–2 tsp salted butter
- 2–3 slices of cooked ham
- 1–2 slices of cheese (preferably Gräddost cheese but if not Harvarti, young Gouda or Fontina)
- Pickles, sliced
- Crispy fried onions
Method
- Toast the bagel lightly: Keep the saffron flavour intact; we are celebrating, not cremating.
- Butter both halves: Salted butter is the base that brings everything together.
- Layer cooked ham and cheese: Ham first, then cheese. Let the cheese soften slightly from the warmth of the bagel.
- Add pickles: For tang.
- Top with Sprouts crispy fried onions: Crunch is essential. Consider it the confetti of the sandwich world.
- Assemble and enjoy immediately: This sandwich is best eaten hot, messy and with big smiles.
Notes and Tips
- Light toasting preserves the saffron flavour so don’t toast the bagels too much.
- Cheese choice is flexible. If you can’t find Gräddost cheese, go for a Harvarti, young Gouda or Fontina.
