Easy Garden Tomato Smørrebrød
Three easy ideas for delicious Nordic open sandwiches starring the garden fresh tomato!
Print
Pin
Servings: 4 open sandwiches
Calories: 582kcal
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
- 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.
- 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.
- 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
Nutrition
Calories: 582kcal | Carbohydrates: 15g | Protein: 13g | Fat: 53g | Saturated Fat: 11g | Cholesterol: 212mg | Sodium: 602mg | Potassium: 648mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2073IU | Vitamin C: 22mg | Calcium: 131mg | Iron: 2mg