Rye Bread Sandwich with Cod and Parsley Pesto

Fish sandwich on white bread tastes good, but I think it’s best on rye bread that provides an edge to the fish taste. Therefore serve with rye foccacia or use 2 slices of rye bread.


4 people


12 slices bacon
600g cod
4 tomatoes
8 slices of rye bread
8 leafs of radicchio salad, sliced
salt and freshly grinded pepper

1 large bunch parsley
50g almonds
1 clove garlic
1 tbsp salted capers
40g parmesan cheese
150ml olive oil
2 tbsp lemon juice
salt and freshly grinded pepper


RINSE THE PARSLEY THOROUGHLY AND REMOVE THE COARSEST STEMS. Blend all ingredients, except lemon juice, salt and pepper into a smooth paste. Season with lemon juice, salt and pepper.

FRY BACON and let it drip off on a paper towel. Fry the cod using the same pan in the left over fat from the bacon for 5 minutes. Season with salt and pepper.

CUT THE TOMATOES IN HALVES, take out the seeds and dice them. Apply pesto to a slice of rye bread and layer it with radicchiosalad, cod, bacon and tomato. Finish it off with a slice of pesto covered rye bread.

PHOTO BY Columbus Leth

Trine Hahnemann