Recipe by Dreamer in Ontario
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.
Top Review by Studentchef
This is more like 4 1/2 stars. The blue cheese and the rye bread went very well together, but I'm not sure about the cherry preserves on top, although I do like and enjoyed all three ingredients, both separately and together.