Scandinavian Tomato and Egg Sandwiches


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These sandwiches were inspired by smorrebrod, the composed open- faced sandwiches so popular in Scandinavian countries. They are also a good way to use up leftover Easter eggs-try serving them for a light dinner following a midday Easter feast. (Use leftover ham, lamb, or other roasted meats from your holiday supper to create your own smorrebrod.)

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  • 1 loaf of rustic whole-wheat or sourdough bread 4 small or 3 medium tomatoes Salt and pepper to taste
  • 4 peeled hard-cooked eggs
  • 1 small Kirby cucumber
  • 1 small can (7 1/2 oz.) caponata
  • 8 pitted ripe olives
  • Sprigs of fresh dill or watercress for garnish

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Cut the bread into 4 large thick slices. Toast in a toaster oven until lightly colored. Transfer each slice to a serving plate. Cut a thin slice off the top and bottom of each tomato, then thinly slice. Season with salt and pepper. Cut the eggs into quarters lengthwise. Thinly slice the cucumber. Season the eggs and cucumber with salt and pepper. Spread each slice of bread with about 2 Tbs. caponata. Make a cut halfway through each tomato slice. Twist the ends in opposite directions so that the slice will stand up. Arrange about 4 slices of tomato on each toast slice. Add 4 egg quarters, cucumber slices, and 2 ripe olives to each sandwich, arranging the ingredients upright as much as possible. Garnish with sprigs of fresh dill.

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