This recipe comes from Tørsleff’s “Den Hvide Frokostbog” and was found on Spise Med Mormor
Bread (Bake the day before):
50 g fresh yeast
2 1/2 dl milk
1 tsp salt
1/2 tsp sugar
50 g margarine
400-500 g flour
1 egg for brushing
Heat the milk up to lukewarm and dissolve the yeast in it, along with half-melted margarine, salt, and sugar. Mix in half the flour. Knead in the rest of the flour a bit at a time and knead the dough until smooth and supple on a table. Don’t make too stiff a dough.
Let rise in a warm place for ca. 1/2 hour or until the dough has doubled in size. Knead and form a loaf that can be placed in a greased springform (rectangular, preferably.) Let rise another half hour, score the top lightly, and brush with beaten egg.
Set in an oven preheated to 250 C and bake for ca. 25 minutes. Remove from the form and cool on a wire rack.
Sandwich:
Mustard butter (Mix some butter, grainy mustard, and a bit of shredded cheese together)
Danablu cheese
Camembert cheese
Mayonnaise
Hard-boiled eggs, sliced
Boneless marinated herrings
Rolls of ham
Sliced cucumber
Sliced tomato
The next day, remove the crust from the bread. Slice the loaf into thin layers like a layer cake. Assemble the layers with mustard butter, Danablu, and Camembert, allowing each cheese to have its own layer. Spread mayonnaise over the entire sandwich. Place some extra mayonnaise in a pastry bag with a star tip and pipe some wherever you wish. garnish with the rest of the ingredients.
Set a lovely tea table and invite your friends to tea and a cheese sandwich “tart”, like in the 50’s.
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