BACON, TOMATO, CAMEMBERT SANDWICH - SMORREBROD

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Bacon, Tomato, Camembert Sandwich - Smorrebrod image

Smørrebrød - Open-Faced Sandwiches From Best of Scandinavian Cooking. Posted for ZWT6. To make smorrebrod, cut crusts from slices of pumpernickel or rye bread, but not French bread, when using them for a base. Be careful to spread soft butter entirely over the piece of bread you use. This keeps moist ingredients from seeping through and making the bread soggy. Ingredients should be artfully arranged. Sandwith will be eaten with a knife and fork.

Provided by Dreamer in Ontario

Categories     Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 5

1 thin slice sour rye bread with caraway seed
1 teaspoon butter, softened
3 slices bacon, very crisp (adjust number of slices depending on size of bread)
1 tomatoes, thinly sliced
3 slices ripe camembert cheese, with crust

Steps:

  • Spread bread with soft butter.
  • Cover with severaly layers of very crisp bacon slices.
  • Top with alternating rows of thin tomato slices and slices of ripe Camambert cheese.

Nutrition Facts : Calories 165.7, Fat 14.9, SaturatedFat 6, Cholesterol 26.4, Sodium 239.5, Carbohydrate 5, Fiber 1.5, Sugar 3.2, Protein 3.9

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