Roast Pork Smorrebrod - cooking recipe

Ingredients

8 slices danish pumpernickel bread or 8 slices other rye bread
8 teaspoons butter, softened
8 small leaves lettuce leaves
8 thin slices pork
1/2 cup canned sweet-sour red cabbage, chilled and drained
8 cooked prunes, pitted
8 thin slices peeled oranges
8 parsley sprigs

Preparation

Cut crusts from bread.
Spread 1 teaspoon butter on each slice of bread, covering completely.
Press a small lettuce leaf onto 1 end of each buttered slice.
Fold and ruffle sliced pork to cover bread completely.
Top each with 1 tablespoon cabbage and 1 pitted prune.
Cut each orange slice from outside edge to center, twist. Place one orange twist on top of each sandwich.
Garnish each with parsley.