Traditional and modern Scandinavian and Nordic recipes.

Thursday, June 19, 2014

Smørrebrød Danish Roast Pork with Red Cabbage & Crackling Open Face Sandwich

If you make a pork roast with red cabbage, you probably have all the toppings (pålæg) for a great smørrebrød table the next day. Making a classic roast pork open sandwich is always a sure-fire crowd pleaser too. It was and still is a completely delicious treat!


Below are a few ingredients to make an absolutely delicious sandwich. 

Ingredients:
  • 1 piece of rye bread
  • European style butter
  • 2 slices of roast pork
  • 3 or 4 pieces of pork crisp/ crackling
  • 1 to 2 tablespoons of red cabbage
  • 3 or 4 dill pickle 
  • 3 or 4 prunes
Instructions:
  1. When you are ready to make this smørrebrød, the first thing to do is butter a piece of dark Danish rye bread.
  2. Lay across the rye bread either 2 slices of pork roast. Depending on the size of the pork roast.
  3. Then, add a nice large spoonful of red cabbage on top of the pork roast. This adds a delicious flavor to this sandwich. 
  4. Add 3 or 4 slice of pickle fanned out on side. 
  5. Finally add 3 or 4 prunes on the side 
  6. Lay over the red cabbage 3 or 4 slices of pork crisp/ crackling

It's that easy! This sandwich goes great with enjoy with lager beer too.  We usually set the table with a Royal Copenhagen plate, a fork, a knife and a glass for the beer. 
 
Thumbs up for open-faced sandwiches!

Be sure to send me pictures of YOUR open-faced sandwiches.

xoxo,
Karen Grete and Heidi
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