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

By
Emilia Morano-Williams
Emilia Morano-Williams
Emilia Morano-Williams keeps up with all things food, beverage, hospitality, and retail for Stylus, a consumer trends service.
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Updated Mar. 21, 2019
20141201-smorrebrod-pear-vicky-wasik-2.jpg
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.

Recipe Facts

Active:10 mins
Total:10 mins
Makes:1 sandwich

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  • 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茶匙烤榛子,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.

  3. 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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