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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
Prep time: 15 min
slices rye bread (dark)
tablespoons cottage cheese
teaspoon finely grated lemon zest
pinches sea salt flakes and freshly-ground pepper
- 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.
- 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.
- This recipe is a Community Pick!