From my book <em><a href="https://www.amazon.com/Open-Sandwiches-Smorrebrod-Ideas-Morning/dp/1787131254?tag=food52-20">Open Sandwiches</a></em>, this recipe is one you might find on a classic, everyday <em>smørrebrød</em>. It is especially good in the summer when the best tomatoes are around. I have eaten this all my life and found references to it in a cookbook from 1949, along with a range of suggestions on how to eat tomatoes on rye bread!

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