Traditional Danish Smørrebrød with Sausage and Cheese

Method

1. Toast the rye bread slices until golden brown.
2. Spread a thin layer of butter on each slice.
3. Place sliced smoked sausage on top of the bread.
4. Add thin slices of Roquefort and Comté cheese.
5. Top with pickled cucumber and sliced red onion.
6. Serve immediately as a traditional Danish open-faced sandwich.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.