Bacon, Tomato, Camembert Sandwich - Smorrebrod

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.

• Ready In: 5 mins
• Serves: 1

Ingredients

• 1  thin slice sour rye bread with caraway seed
• 1  teaspoon butter, softened
• 3  slices bacon, very crisp (adjust number of slices depending on size of bread)
• 1  tomatoes, thinly sliced
• 3  slices  ripe camembert cheese, with crust

Directions

1. Spread bread with soft butter.
2. Cover with severaly layers of very crisp bacon slices.
3. Top with alternating rows of thin tomato slices and slices of ripe Camambert cheese.