Ostesmørrebrød (Danish Cheese Open Sandwich) is a traditional Danish recipe for a classic open-faced sandwich of buttered rye bread topped with sliced cheese and tomato with lettuce and a spring onion and cayenne pepper garnish that, traditionally, is the fourth sandwich served in a smørrebrød meal. The full recipe is presented here and I hope you enjoy this classic Danish version of: Danish Cheese Open Sandwich (Ostesmørrebrød).
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In the progression of Danish Smørrebrød, this open-faced sandwich represents the final course, following on from the herring Smørrebrød, which is always served first and the fish Smørrebrød (as in the gravadlax Smørrebrød), and the meat (eg roast beef smørrebrød).
Ingredients:
1 slice of Danish rye bread (about 12mm thick)
1 tbsp cold salted butter
1-2 lettuce leaves
3 slices Havarti or other sliced cheese
1 small tomato
a few thin slices spring onion
cayenne pepper
Method:
Butter the bread generously. Add the lettuce leaves, cheese slices, and tomato slices. Salt and pepper the tomato slices. Sprinkle with spring onion rings and some cayenne pepper.
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