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Prep time
15 minutes
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Serves
4
Author Notes
From my book Open Sandwiches, this recipe is one you might find on a classic, everyday smørrebrød. It is especially good in the summer when the best tomatoes are around. I have eaten this all my life and found references to it in a cookbook from 1949, along with a range of suggestions on how to eat tomatoes on rye bread! —Trine Hahnamann
Ingredients
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4
slices rye bread (dark)
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2
tomatoes
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2
avocados
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4 tablespoons
cottage cheese
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1 teaspoon
finely grated lemon zest
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1 tablespoon
watercress
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1-2 pinches
sea salt flakes and freshly-ground pepper
Directions
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Place the rye bread slices on a work top. Slice the tomatoes. Halve the avocados, remove the stones, peel them, then cut into slices, too.
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Place the avocado slices on the buttered bread, then the tomato slices. Spread or dollop on the cottage cheese, then sprinkle lemon zest and watercress on the top, along with a smattering of salt and pepper. Serve right away.
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