Smørrebrød is a Danish open faced sandwich that can have many different toppings. I love this concept because it can be made with whatever fits your tastes and whatever you have to use. This particular version has blue cheese, pears and toasted hazelnuts. I also added a bit of chopped green leaf lettuce and a bit of horseradish on top of the typical butter on the bread.
You want a sturdy bread for these, like rye or pumpernickel or even sourdough. One of the great things about serving smørrebrød for lunch or dinner is they literally take no time to make. It took me maybe 10 minutes, including cleaning the lettuce, toasting the nuts and slicing the pears. I loved this and would happily eat these all the time. I served them with the German potato salad I posted yesterday. If this recipe isn’t your thing, but you are in a sandwich mood, check out some of my many other sandwich recipes here.
Blue Cheese, Pear and Toasted Hazelnut Smørrebrød
Ingredients
- 4 slices rye, pumpernickel, or sourdough
- butter
- horseradish spread optional
- shredded lettuce or arugula optional
- 2-3 ripe pears thinly sliced
- crumbled blue cheese
- 1/4 cup chopped hazelnuts toasted
Instructions
- Chop hazelnuts if using whole. Toast lightly in a dry skillet until slightly browned and fragrant. Don't burn them. Set aside to cool.
- Spread each piece of bread with butter and then a bit of horseradish if you are using. Top with crumbled blue cheese, shredded lettuce, thinly sliced pear and a tbsp of hazelnuts per sandwich. Serve.