4 Tablespoons Danish Creamery European Style Rosemary Salt Butter
8 slices dark rye bread
½ English cucumber, thinly sliced
¾ cup microgreens, plus more for garnish
¼ cup mayonnaise
Garlic Butter Beet
4 Tablespoons Danish Creamery European Style Garlic Salt Butter
8 slices whole grain bread
2 small beets, peeled and sliced paper thin
¾ cup baby bibb lettuce, plus 8 leaves for garnish
4 ounces cream cheese
Honey Nectarine
1 stick Danish Creamery European Style Pink Himalayan Salt Butter
8 slices thick-cut brioche
2 firm but ripe nectarines, halved, pitted and thinly sliced
honey
edible flowers, for garnish
Rosemary Cucumber
Spread 1 tablespoon Danish Creamery Rosemary Salt Butter onto 4 slices of rye bread. Top with a thin layer of sliced cucumber and a scattering of microgreens. Spread mayonnaise on the remaining 4 slices of bread and place on top of the sandwich.
Trim the crusts and cut into small circles. Use a small appetizer pick to keep sandwiches together. Garnish with microgreens.
Garlic Butter Beet
Spread 1 tablespoon Danish Creamery Garlic Salt Butter onto on 4 slices of whole grain bread. Top with a thin layer of sliced beets and bibb lettuce. Spread 1 tablespoon cream cheese on the remaining 4 slices of bread and place on top of the sandwich.
Trim the crusts and cut into circles. Top with a baby lettuce leaf and use a small appetizer pick to keep sandwiches together.
Honey Nectarine
Spread 1 tablespoon Danish Creamery Pink Himalayan Salt Butter onto each slice of brioche bread. Top half the of brioche slices with a layer of nectarines and drizzle with honey. Top with remaining brioche, buttered side down.
Trim the crusts and cut into squares. Use a small appetizer pick to keep sandwiches together. Top with edible flowers.
