Norwegianopenfacedsandwiches Recipes

NORWEGIAN OPEN FACED SANDWICHES

Norwegian Open Faced Sandwiches image

My DBIL was born in Norway and really likes his heritage dishes to eat. This is his favorite lunch or snack. He uses all kinds of breads...except what he calls (American) Air Bread. When I have visited it appears his preference is Pumpernickel and Sourdough. My sister says that when they go to Norway to visit DBIL's lifelong friend...that the friend's wife serves these open-faced sandwiches all day long. Any kind of meat and cheese can be used...I'm simply mentioning those which my DBIL seems to eat the most often. At Norwegian parties I have attended the 'open faced' sandwiches were premade with various meats and cheeses and stacked beautifully on a large platter.

Provided by CarrolJ

Categories Lunch/Snacks

Time 5m

Yield 2 sandwiches, 1-2 serving(s)

Number Of Ingredients 7

Ingredients

2 slices bread
2 teaspoons butter
1 teaspoon mustard (DBIL usually uses either Spicy Brown or Dijon)
2 slices cooked meat
1 slice jarlsberg cheese
pickle
olive

Steps:

Butter each slice of bread with half the butter.
Spread half the mustard on top of each buttered slice of bread.
Lay a slice of meat on top of the 2 slices of bread.
Lay half the cheese on top of the meat.
Serve with the Pickles and olives on the side.
This makes 2 topless sandwiches which is what 'open faced' means.
Can be sliced in half if bread is too large or eaten with a knife and fork.

NORWEGIAN OPEN FACED SHRIMP SANDWICH

Norwegian Open Faced Shrimp Sandwich image

A tasty open faced sandwich that is very easy to prepare and makes a nice presentation. You can use any kind of bread with this. From grouprecipes.com

Provided by Pesto lover

Categories Lunch/Snacks

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

12 slices white bread, toasted
1/2 cup mayonnaise
1 garlic clove, mashed to a paste
1/8 teaspoon white pepper
2 tablespoons lemon juice
1/4-1/3 cup chopped dill
3 cups arugula, lightly packed (rocket)
1 red bell pepper, sliced into rings which are cut in half
1 lb cooked small shrimp, peeled & deveined
fresh dill sprig, for garnish

Steps:

Cut each slice of bread diagonally to make two triangles. Toast the bread lightly.
Mix the mayonnaise, garlic, white pepper, lemon juice and dill. Spread on toast.
Put arugula leaves on toast.
Arrange shrimp on top of arugula leaves.
Top with red pepper rings and garnish with fresh dill sprig.
Serve.

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