Blue Cheese, Pear, and Hazelnut Smørrebrød (Danish Open-Faced Sandwich)
- Yield:Makes 1 sandwich
- Active time:10 minutes
- Total time:10 minutes
This recipe appears in:
Meet Smørrebrød, the Best Sandwich You're Not EatingBlue cheese, pear, and hazelnut smørrebrød. [Photograph: Vicky Wasik]
Cheese smørrebrød (Danish open-faced sandwiches) are eaten to conclude a meal. This version with tangy blue cheese, mellow pear, and toasted hazelnuts is sweet without being cloying.
Note: If you cannot access rugbrød, substitute bread with a dark, whole grain rye.
Ingredients
- 1 slice rugbrød (dense Danish sourdough rye bread), about 1/3-inch thick
- 1/2 teaspoon unsalted butter, softened slightly
- 1/4 pear, cut thinly lengthwise
- 2 tablespoons Danish blue cheese, crumbled
- 2 teaspoons toasted hazelnuts, chopped
Directions
-
1.
If not already trimmed, cut rye bread to a 3- by 5-inch rectangle.
-
2.
Spread butter evenly all over top side of bread.
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3.
Arrange pear slices on bread so that they overlap slightly. Top with crumbled blue cheese and finish with toasted hazelnuts. Serve right away.