Tuesday, January 5, 2016

open-faced sandwich

Open-faced rye sandwich is Danish 'tradition'. Here, where I live, we use to eat them on birthday parties. Essential dish for hungry children. Inevitable white bread, boiled eggs, pickles, mayo and cheese, grated cheese, lot of grated cheese sometimes mixed with grated eggs. Pile of sandwiches, usually made with same ingredients tasted differently in each house. They would be patiently lined on the table while waiting quietly for your hand to grab them.
Calmly, I observe that today they are a bit forgotten. They disappear from the face of the earth.
Uncovered, honest, sincere, simple and satisfying dish of the day – open-faced sandwich.

Open-Faced Sandwich for Tuesday Afternoon
slice of baguette 
goat cheese, cut into slices
sun dried tomatoes in olive oil and herbs
drained capers, caperberries

Arrange cheese slices in a single layer over baguette slice. Top with tomatoes and capers and drizzle with olive oil. Serve.

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