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.
Servings: 6 people
Ingredients
Smorrebrod
- 2 Tart apples such as pink lady, granny smith, or even Jazz or Macintosh
- 6 slices Rugbrod or German Rye bread
- 3 tablespoon Softened butter
Sweet dill drizzle
- 2 tablespoon Fresh dill, finely chopped
- 2 tablespoon Maple syrup (or honey)
- 1 tablespoon Dijon mustard
- 1 tablespoon Red wine vinegar
- 2 tablespoon Olive oil
- 1/4 teaspoon Cracked black pepper
Instructions
- Make the sweet dill drizzle by combining the maple (or honey), mustard, vinegar, 1 tablespoon 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.