Smørrebrød: Danish Open-Faced Sandwich

Smørrebrød:  Danish Open-Faced Sandwich

Blue Cheese with Apples and Bacon



Sandwich Layers

Danish rye bread, thinly sliced

Savory spread (recipe follows)

Bacon slices, fried

Apple, sliced

Danish Blue cheese, sliced

Chives or green onion (green part, thinly sliced)


Savory Spread Ingredients

10 ounces bacon, coarsely chopped

1/2 onion, sliced

1 apple, peeled, cored, and sliced

3-4 sprigs of thyme

Salt and pepper to taste

    Fry the bacon over medium heat until most of the fat is rendered out of the bacon.

    Remove the bacon placing it on paper towels to drain.  Set aside to use later.  Leave the grease in the pan.  


    Add the onion, apple, and thyme to the bacon grease.  Cook over medium heat until the onions are brown and the apples are very soft.


    Pour all the ingredients into a blender and blend until smooth. Season with salt and pepper.


    Cool thoroughly.

     

    Assembly

    Spread each bread slice with thin layer of the savory spread.  Top with a slice of Blue Cheese, an apple slice, and a piece of bacon.  Garnish with chopped chives.