Apple and cheddar open-faced sandwiches {smorrebrod}
Delicious yet simple apple and cheddar open-faced sandwiches, with mature cheddar, crispy apples and sweet herbs. A perfect twist for your summer picnic.
Prep Time5 minutesmins
Course: brunch, lunch, Main Course
Cuisine: scandinavian
Keyword: sandwich
Servings: 6people
Author: Matt
Ingredients
Smorrebrod
2Tart applessuch as pink lady, granny smith, or even Jazz or Macintosh
6slicesRugbrod or German Rye bread
3tbspSoftened butter
Sweet dill drizzle
2tbspFresh dill, finely chopped
2tbspMaple syrup (or honey)
1tbspDijon mustard
1tbspRed wine vinegar
2tbspOlive oil
1/4tspCracked black pepper
Instructions
Make the sweet dill drizzle by combining the maple (or honey), mustard, vinegar, 1 tbsp of fresh dill, olive oil and black pepper.
Slice the bread into 6 slices and spread a thin layer of softened butter.
Next, layer the apple and cheddar slices. About two pieces of each depending on the size of your bread.
Sprinkle over the sweet dill drizzle and scatter with remaining dill and some fresh cracked black pepper.