Open-Faced Sandwiches (Scandinavia) (4 servings) sliced rye bread butter or margarine Edam cheese Acquire a bag of pre-sliced rye bread. (This might be a little difficult if you live somewhere outside Europe.) If you're making breakfast only for yourself, extract two slices of rye bread from the bag, peel them apart, and drop the slices directly into the nearest toaster. In the meantime, get your butter or margarine, as well as a block of Edam cheese, out of the refrigerator. As soon as the rye bread pops out of the toaster, slap the slices down on a plate, and using a butter knife, spread a thin layer all over the bumpy interior surface of the bread. Then, using a cheese knife, shave off as many ultra-thin slices of Edam cheese as you like. Then arrange the cheese over the buttered side of your bread. Enjoy! About This Recipe: Open-faced sandwiches are typically eaten for breakfast all over Scandinavia. Such food is exceedingly quick to prepare, can be quite healthy, and almost always tastes good. While open-faced sandwiches can be made using literally any ingredients you choose, this recipe only calls for the most basic of things - cheese and some sort of spread, such as butter or margarine - in order to provide you with a quick, filling and relatively healthy breakfast. In Scandinavia, this sandwich is somewhat common for breakfast. It's easy to make, despite how complex this recipe makes it seem. Mr Breakfast would like to thank Raakel for this recipe. Recipe number 2817. Submitted 4/20/2010.