Blue Cheese, Pear, and Hazelnut Smørrebrød (Danish Open-Faced Sandwich) Recipe

Name: Blue Cheese, Pear, and Hazelnut Smørrebrød (Danish Open-Faced Sandwich) Recipe
Total time: 10 min
Yield: 1 sandwich
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

By

Emilia Morano-Williams

Updated Mar. 21, 2019

0

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.

Meet Smørrebrød, the Best Sandwich You're Not Eating

Blue Cheese, Pear, and Hazelnut Smørrebrød (Danish Open-Faced Sandwich) Recipe

Active 10 mins

Total 10 mins

Makes 1 sandwich

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

If not already trimmed, cut rye bread to a 3- by 5-inch rectangle.
Spread butter evenly all over top side of bread.
Arrange pear slices on bread so that they overlap slightly. Top with crumbled blue cheese and finish with toasted hazelnuts. Serve right away.

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Meet Smørrebrød, the Best Sandwich You're Not Eating