Monday, July 2, 2012


Smørrebrød is a Danish-style open face sandwich. When I was researching places to eat on our honeymoon, I stumbled upon this word many times. My favorite smørrebrød from our trip was topped with tomato chutney, arugula, and farmer's cheese served with a smokey corn soup.
This week's Food Matters Project recipe is updated tea sandwiches hosted by Aura. I decided to mix it up and make smørrebrød. I made Bittman's wheat bread and piled it high with delicious toppings: yogurt cheese, cucumber, cooked beets, and balsamic glaze. Cooked beets are my new favorite sandwich filling.
Eat with a side salad or bowl of chilled soup for lunch or serve a platter as appetizers at a dinner party.

Yogurt cheese
1 c organic plain yogurt (use low or full fat)
2 tbsp mixed herbs (parsley, cilantro, dill, basil)
freshly ground pepper

Line a strainer with a large piece of cheesecloth. Set over a bowl and add the yogurt. Refrigerate. Let the yogurt drain overnight or up to 24 hours. You want the whey to drain completely from the yogurt, so it's nice and thick.

Remove yogurt from cheesecloth and put into a small bowl. Add the herbs and pepper. Mix well and spread onto the bread.

Balsamic glaze
1/4 c balsamic vinegar

Add vinegar to a saute pan and bring to a simmer. Stir often, cooking for 8-10 minutes. You want the balsamic to thicken and become almost syrupy. Remove from heat and drizzle over top of your sandwich (or anything really).


Margarita said...

i got really excited when i found out that you made your own yogurt cheese and that it's so easy to make! love your open face sandwich. i had some beets on a sandwich at a swedish place i went to in portland and was in love! glad to know i'm not the only one who searches for places to eat when going on trips. :)

Eileen said...

That sandwich looks fabulous! I too make yogurt cheese at home, although I usually leave it plain and unherbed so I can use it for anything at all. Tangy dairy plus beet--yes please!

Aura Caplett said...

These look so good! I love beets. Do you know this quote from Tom Robbins? “The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious."

Lexi said...

Adrienne, beets on a sandwich sound amazing! I can't wait to try it.

Anonymous said...

I love smoerebroed (uh i have seen so many versions of that word) and it looks cool with the red beets

MissAlyssaDawn said...

Wow that looks amazing! Everything about this looks delicious!

faye said...

that looks so gooood! *drools*

adrienne yancey said...

Aura, what a wonderful quote! Thanks for sharing!

Beets are the bomb on sandwiches. You guys must simply try it!

My Wholefood Romance said...

18I agree! Your open sandwich is thoughtful and beautiful Adrienne!!

la domestique said...

You know I'm a fan of smørrebrød, and your sandwich looks delicious!

Mike said...

Nice to see what a smorrebrod looks like. I want one now. I guess I'll have to make one.