1/2 Photos of Bacon, Tomato, Camembert Sandwich - Smorrebrod
Dreamer in Ontario's Note:
Smørrebrød - Open-Faced Sandwiches From Best of Scandinavian Cooking. Posted for ZWT6. To make smorrebrod, cut crusts from slices of pumpernickel or rye bread, but not French bread, when using them for a base. Be careful to spread soft butter entirely over the piece of bread you use. This keeps moist ingredients from seeping through and making the bread soggy. Ingredients should be artfully arranged. Sandwith will be eaten with a knife and fork.
My Private Note
Units: US | Metric
- 1Spread bread with soft butter.
- 2Cover with severaly layers of very crisp bacon slices.
- 3Top with alternating rows of thin tomato slices and slices of ripe Camambert cheese.
Browse Our Top Lunch/Snacks Recipes
You Might Also Like...View All Lunch/Snacks Recipes
Nutritional Facts for Bacon, Tomato, Camembert Sandwich - Smorrebrod
Serving Size: 1 (152 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 165.6
- Calories from Fat 133
- Total Fat 14.8 g
- Saturated Fat 6.0 g
- Cholesterol 26.3 mg
- Sodium 239.5 mg
- Total Carbohydrate 4.9 g
- Dietary Fiber 1.4 g
- Sugars 3.2 g
- Protein 3.9 g
The following items or measurements are not included: