Bar Tartine's Smorrebrod Sandwich Recipe | Tasting Table Recipe

Ingredients

• Onion jam
• 1 large red onion, thinly sliced
• 1 teaspoon grapeseed or canola oil
• 1½ teaspoons kosher salt
• ½ cup red wine
• 2 tablespoons red wine vinegar
• 2 tablespoons honey
• 2 garlic cloves, finely chopped and smashed into a paste
• Freshly ground black pepper
• Broccoli
• 1 tablespoon grapeseed or canola oil
• 1 head broccoli (florets removed and separated into small pieces, stem discarded)
• ½ teaspoon kosher salt
• 2 garlic cloves, thinly sliced
• 1 teaspoon dried red pepper flakes
• Goat cheese spread
• 1 cup fresh goat cheese (chèvre), at room temperature
• 1 tablespoon sour cream
• 1 teaspoon kosher salt
• Freshly ground black pepper
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• 1 loaf Danish rye bread
• Dried red pepper flakes
• Freshly ground black pepper
• Flaky sea salt

Directions

1. Make the onion jam: In a medium saucepan set over low heat, combine the onion, grapeseed oil and salt. Cook, stirring frequently, until the onions are translucent, about 30 minutes. Add the red wine, red wine vinegar and honey and cook until almost all liquid has evaporated, about 15 minutes. Add the garlic paste and black pepper and refrigerate until ready to use.
2. Make the broccoli: Heat a large skillet over medium heat until a drop of water sizzles on the surface, about 1 minute. Add the oil, broccoli and the salt and cook for 2 minutes. Add the garlic and red pepper flakes and stir for 30 seconds. Add 1 tablespoon water to the pan, cover immediately and turn off the heat. Allow the broccoli to steam until tender, 30 seconds to 1 minute, then uncover and set aside.
3. Make the goat cheese spread: In a medium bowl, mix together the goat cheese, sour cream, salt and pepper.
4. To assemble, slice the rye bread into ¼-inch slices. On each slice, spread a thin layer of the goat cheese spread, some onion jam and some broccoli. Garnish with red pepper flakes, black pepper and sea salt.