It is no secret that I have a passion for Danish Open-face Sandwiches. In fact, I am trying to get a book published in the States about these delicious sandwiches. These sandwiches are unique and not found anywhere else, not even in the neighboring countries of Norway and Sweden until recently. Now they are popping up in the States and elsewhere.
For those of you who live in New York, you may have read about Claus Meyer. A Danish Culinary Entrepreneur and one of the founders of Noma, a Copenhagen restaurant that has the distinction of having been chosen best restaurant in the world four out of five years by Restaurant magazine, has opened a sandwich station with these wonderful sandwiches. Located in the western half of Grand Central Terminal’s Vanderbilt Hall, 75,000 passengers pass by every day. I am hoping that Americans learn about these delicious sandwiches and I will soon be able to get a publishing house to publish my book. In the meantime, I will be making more and more open-face sandwiches and they will also be on instagram. I will be putting a picture on every other day. I hope that you and your friends check it out
In the meantime, today’s open-face sandwich is Pork Tenderloin with fried Onions and Cucumber Salad.
Trim for fat and sinew Cut into 1 inch thick slices Pound them flat with your hand
Pork Tenderloin with Fried Onions and Cucumber Salad
1 pork tenderloin, trimmed
4 tbsp. butter, divided
2 large onions, sliced
4 tbsp cucumber salad (see bottom if page).
salt and pepper
4 slices of buttered rye bread
Garnish: Chevil Sprigs
To make pork tenderloin, cut into thick slices of 1 inch and lay them on a work surface with the cut side up. Pound them flat with your hand. Melt half of butter in a skillet over middle heat and fry pork pieces 2-3 minutes on each side. Sprinkle with salt and pepper. Set aside.
To make onions, melt remaining butter in same skillet and fry onions over low heat until they are tender and golden about 10 minutes. If they appear dry, add a little water and not more butter.
To assemble, place 1 or 2 pieces of pork tenderloin on each piece of buttered rye bread. Divide fried onions on top and place a spoonful of cucumber salad next to the fried onions.
This salad is used as garnish in many sandwiches. It is always nice to make a large portion and keep in the refrigerator.
Makes 2 cups
1 large cucumber
1 cup apple cider vinegar
½ cup water
2-3 tbsp. sugar
salt and freshly ground pepper
To make cucumber salad, wash and dry a large cucumber thoroughly. If it is a spring cucumber the green rind may be left on, but late in the season, when the rind may be thicker and harder, it is best to peel the cucumber. Cut cucumber in very thin slices with a sharp knife. Mix vinegar and water and sweeten to taste. Season with salt and pepper. Add cucumber slices. Let stand for at least 1 hr. before serving.