Cheese Sandwich Week – Day 2: The Scandinavian Rye Smörgåsbord

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It’s Day 2 of Cheese Sandwich Week as part of Leerdammer’s #BetterWithLeerdammer challenge, and today I’ve rustled up a delicious Scandinavian Rye Smörgåsbord.

Rye bread, pickles and dill are very typical of Scandinavian open sandwiches, and pair perfectly here with continental-style Leerdammer Light cheese.  These are pretty healthy as well as delicious, (particularly as they use the lower calorie/fat version of Leerdammer), so go on, treat yourself and have two! 

Please note: this recipe is not vegan. This blog has been vegan since January 2016 but recipes from before that date are vegetarian but not necessarily vegan

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The Scandinavian Rye Smörgåsbord

Prep Time

5 mins

Total Time

5 mins

 

Course: Sandwich

Cuisine: Scandinavian

Servings: 2 open sandwiches

Author: Kate Ford | The Veg Space

Ingredients

• 8 slices cucumber
• 2 slices rye bread
• butter or margarine
• 2 slices Leerdammer Light cheese
• 4 silverskin pickled onions
• 2 gherkins, finely chopped
• 2 radishes, finely sliced
• handful fresh dill

Instructions

1. Slice the cucumber lengthways, (I used a potato peeler to do this). Sprinkle the slices with a little salt and place in a sieve or colander over a bowl.
2. Butter the rye bread slices and place a slice of cheese on each.
3. When the cucumber slices have released a little moisture, curl them on to the cheese, then top with the pickled onions, gherkins and radishes. Finish with a sprinkling of dill sprigs.

If you like the look of this recipe please follow me for more…. on Facebook, Twitter, Instagram or Pinterest.  Thanks!  Kate x

Here’s a quick roundup of my Cheese Sandwich Week posts so far:

Day 1: New York Cheese & Avocado Bagel

Day 2: Scandinavian Rye Smörgåsbord

Disclosure: I was paid to develop a recipe using Leerdammer cheese. I was not expected to write a positive review and any opinions expressed are my own.