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Easy Garden Tomato Smørrebrød

Three easy ideas for delicious Nordic open sandwiches starring the garden fresh tomato!

Scale

Ingredients

For the Tomato, Avocado and Cucumber Skyr Sauce:

½ medium cucumber

½ cup plain Icelandic skyr or greek yogurt, preferably whole milk

1 tablespoon extra-virgin olive oil

1 tablespoon chopped fresh dill

1 small garlic clove, minced

2 teaspoons fresh lemon juice

Coarse salt and freshly ground pepper

4 thin slices of dense rye bread

Salted butter for spreading

1 avocado, sliced thin

Sliced ripe garden tomatoes

Chopped fresh chives or dill for sprinkling (optional)

 

For the Basil Mayo and Tomato:

½ cup prepared mayonnaise

½ chopped fresh basil

4 thin slices of dense rye bread

Sliced ripe garden tomatoes

Coarse salt and freshly ground pepper

 

For The Egg, Tomato and Pesto:

4 thin slices of dense rye bread

Salted butter for spreading

A handful or two of baby arugula or other baby lettuces

4 hard boiled eggs, sliced

Ripe garden tomatoes, chopped medium

Coarse salt and freshly ground pepper

½ cup homemade or prepared basil pesto

Instructions

  1. For the Tomato, Avocado and Cucumber Skyr Sauce:  Shred cucumber on the large holes of a box grater.  Transfer to a medium bowl. Combine with skyr, olive oil, dill, garlic and lemon juice.  Season to taste with salt and pepper. Chill until ready to use (can be made up to 1 day in advance). Arrange slices of bread on a clean work surface. Spread butter on bread.  Artfully arrange avocado and tomato slices on top. Top with a generous spoonful of Cucumber Skyr Sauce. Sprinkle with fresh chives or dill and season to taste with salt and pepper.  Serve.
  2. For the Basil Mayo and Tomato:  Combine mayo and basil together in a small bowl.  Arrange slices of bread on a clean work surface. Spread basil mayo on bread.  Top with sliced tomatoes. Season to taste with salt and pepper. Serve.

  3. For the Egg, Tomato and Pesto:  Arrange slices of bread on a clean work surface.  Spread butter on bread. Top with a handful of arugula leaves.  Attractively fan out a sliced hard boiled egg on top of the arugula.  Top with chopped tomatoes and a generous dollop of pesto. Season to taste with salt and pepper.  Serve.

Notes

Adapted from Trine Heinemann’s Open Sandwiches

Keywords: Nordic, open sandwich, smørrebrød, smorgås, Danish, tomato, summer, basil, easy, simple, lunch