Credit for this recipe absolutely goes to José. A long time ago, he made these on a lazy Sunday when we had nearly nothing around and in true Berlin fashion, the shops were closed so we had to make due with what we had around.
The Danish are known for their Smørrebrød, which I will crudely call an open-faced sandwich. I'm absolutely no expert on the Smørrebrød, but living so close to Denmark, it's hard to not run into some culturally similar elements here in Berlin. Open-faced sandwiches can be picked up at nearly any bakery here, but they often come made with hard-boiled egg or the cured minced pork meat with raw onions on top that seems to beloved by Germans.
I digress. This open-faced sandwich of sorts is incredibly tasty and reminds me a bit of a grilled cheese if it were a bit more nutritious. If you have kids, I'd imagine this would be a weeknight favorite, and if you occasionally just want a dinner with significantly more flavor but with the ease of making toast, this will hit the spot too.
3 tomatoes, diced
1/2 shallot, minced
1/2 jalapeño, minced
1/4 cup fresh cilantro, roughly chopped
1 lime, juiced
salt to taste
2 bread rolls
1/2 can refried beans (or if you have leftover pinto beans, simply reheat and mash with the back of a fork)
1/4 tsp ground cumin
20g grated mozzarella cheese
Turn the oven on to 350F. Slice the bread rolls in half and place on a small baking tray. Place in the oven to toast for 10 minutes or until they begin to turn golden.
While the bread toasts, in a small pot, warm the beans and mix with the ground cumin. Set aside.
To make the salsa, combine all the salsa ingredients and set aside.
Once the bread is toasted, remove them from the oven. Spread a thick layer of the bean mixture on top of each half, sprinkle the grated cheese evenly on top of the beans, and then place back in the oven to melt the cheese until it starts to brown. Once it's browned a little, remove from the oven.
Top with the salsa mixture and serve.
Every Sunday evening, I send out a newsletter with the following week's dinner menu, and the seasonal produce featured. The newsletter is free, and I won't share or sell your email address.
If it turns out it's not the content you're looking for, you can easily unsubscribe with a link at the bottom of the email. This project was originally a way to wrap my head around the evolving seasonal produce in the supermarkets.
I'm so excited to share the journey and learn from you as I go along!
- Julia Feld