#openfacedsandwich

[roamersberlin]

Lonesome Cowboy // 2

[yumyummyyums]

[nimuekauna-blog]

Agurker smørrebrød med fiskedeller

[jamrockflava]

Opened faced jerk turkey burger topped with avocado and cucumber. #bonappetit #openfacedsandwich #jerk #turkey #tomato #cucumber #avocado #toast #delicious #simple #eeeeeats #goodeats #cleaneats #foodart #foodporn #foodie #foodpassion

[nolafoodporn]

Smoked Mackerel Melt with gruyere, tomato, arugula and pickled red onion at the Freret Beer Room

[nimuekauna-blog]

Tunsalat smørrebrød

[ravensribbon]

Never 2 Late 2 Tri

[jameswcole]

This Shrimp, Egg, and Dill Smorrebrod is a delightful open-faced sandwich that combines the flavors of tender shrimp, creamy eggs, and aromatic dill. It's perfect for a light lunch or as an appetizer for any occasion.

Ingredients: 4 slices of rye bread. 200g cooked shrimp, peeled and deveined. 4 hard-boiled eggs, sliced. 2 tablespoons mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon chopped fresh dill. Salt and pepper to taste. 4 lettuce leaves.

Instructions: To make the mayonnaise, mustard, and dill, mix them in a small bowl. Add pepper and salt to taste. Toast the rye bread until it turns golden brown. On each toasted slice of bread, spread the dill-mayonnaise mix out evenly. On top of each piece of bread, put a lettuce leaf. Place an equal number of hard-boiled eggs on each piece of bread and place them on top of the lettuce. Spread the cooked shrimp out evenly on top of the eggs. If you want, you can add more dill as a garnish. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

r.v. de cowboys