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“An open faced sandwich from Norway. I sometimes use 4 hogie rolls in place of the long loaf to make four individual plates. Other lunch meats and cheeses can be used, tailor it to suit your tastes.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 4 ounces pate or 4 ounces liverwurst, sliced
  • 4 cherry tomatoes, halved or 8 of the tiny tomatoes
  • 1 large lemon
  • 8 baby dill gherkins
  • 1 long loaf firm bread, unsliced (such as French or Italian)
  • 4 tablespoons unsalted butter
  • 14 lb thinly sliced smoked salmon
  • 14 lb thinly sliced cooked ham
  • 14 lb jarlsberg cheese, thinly sliced
  • 14 lb nokkelost cheese, thickly sliced
  • 12 cucumber, scored and cut into thin slices
  • 1 small bibb lettuce (or leaf lettuce)
  • fresh dill sprig (to garnish) (optional)
  • 1 bunch watercress (to garnish) (optional)
  • 12 small red pepper, cut in strips for garnish (optional)

Directions

  1. Cut the lemon in half the long way, Cut one half into 4 wedges and the other half into thin slices.
  2. Cut the loaf of bread in half lengthwise and trim so it will sit flat with the cut sides up. Place on a cutting board or large platter or tray.
  3. Butter the cut side of each half.
  4. Arrange the pate, salmon, ham, cheeses,cucumber, lemon, tomato and gherkins attractively on lettuce leaves on top of the bread halves.
  5. Garnish the platter with dill sprigs, watercress, and pepper strips.

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