Jarlsberg cheese and tomato with marinated cucumber salad open-faced sandwiches from Open Faced: Crostini, Tartines, and Other Single-Slice Sandwiches (page 86) by Karen Kaplan

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Notes about this recipe

  • mjes on April 17, 2018

    The recipe actually calls for a sourdough rye bread with suggestions of Trader Joe's European/German breads as substitutes. I used a rye crispbread, another suggested substitute. I also upped the amount of butter used - not as much as traditional smørrebrød. I used Larrupin Swedish Style Mustard Dill Sauce for the mustard which reinforced the dill from the cucumber salad. I used small on-the-vine tomatoes that fit the crispbread in terms of width. The recipe suggests optional ham or roast pork - I'm not keen on ham so I tried prosciutto. The fat of the prosciutto was the perfect foil to the Jarlsberg cheese/tomato base. I'll certainly offer both options to guests.

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