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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.
Units: US | Metric
Serving Size: 1 (105 g)
Servings Per Recipe: 1
The following items or measurements are not included: