Cress on open-faced rye bread Recipe

Name: Cress on open-faced rye bread
Prep time: 10 min
Total time: 10 min
Yield: 2 open-faced sandwiches
Cuisine: Danish
Ingredients: 4 slices dense rye bread; 4 tablespoons unsalted butter, softened; 2 cups fresh garden cress, trimmed; 1/2 teaspoon flaky sea salt; 1/4 teaspoon freshly ground black pepper

Danish · Main course · 10 min total

Cress on open-faced rye bread recipe videos

A classic Danish smørrebrød featuring peppery cress atop buttered rye bread, perfect as a light lunch or appetizer.

10
min prep

2
servings

280
kcal/serving

Ingredients

4 slices dense rye bread
4 tablespoons unsalted butter, softened
2 cups fresh garden cress, trimmed
1/2 teaspoon flaky sea salt
1/4 teaspoon freshly ground black pepper

Instructions

Lightly toast the rye bread slices if desired, or leave untoasted for a softer texture.
Spread 1 tablespoon of butter evenly on each slice of bread.
Divide the cress among the bread slices, mounding it slightly in the center.
Season each sandwich with a pinch of flaky sea salt and a grind of black pepper.
Serve immediately as an open-faced sandwich.

Tips

For a more substantial version, top with sliced hard-boiled eggs or smoked salmon.
Use a sharp knife to trim the cress just before serving to keep it fresh.
Store leftover cress wrapped in a damp paper towel in the refrigerator for up to 2 days.

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