Category Archives: Breads

Breads, Butter, Capers, Dark Rye Bread, Dressings, Ducks Fat, Food, Meats, Mustard, Open Faced Sandwiches, Pepper, Remoulade, Roastbeef, Roasted garlic, Rustic white bread, Salt, Sandwiches, Smears, Spices, Sweet Pickles, Toppings

Roast Beef Sandwich with Capers, Sweet Dill Pickles and Fried Onions

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The roast beef sandwich is yet another classic piece of smørrebrød. Generous layers of roast beef are stacked with remoulade, capers, sweet dill pickles, fried onions, salt and pepper. It comes with a variety of options, such as different smears (duck fat, butter, roasted garlic or mustard like this one). Typically it also has a nice little dash of shredded horseraddish, but I couldn’t find any on the day I made this.

Roastbeef Sandwich
Roastbeef Sandwich

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Dill, Dukkah, Food, Garlic, Mackerel, Open Faced Sandwiches, Roasted garlic, Rustic white bread, Sandwiches

Smoked Mackerel with Scrambled Eggs, Green Onions and Dill

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In Denmark, smoked mackerel was formerly a delicacy reserved for special occasions such as family Christmas luncheons, or fancy dinner parties.  Danish smoked mackerel typically comes from Bornholm, which is famous for its many smokehouses.  Although made with smoked mackerel, this sandwich would work well with other smoked fish e.g. smoked salmon.

Smoked mackerel with scrambled eggs and dill
Smoked mackerel with scrambled eggs and dill

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Aspic, Breads, Butter, Cheeses, Dark Rye Bread, Ducks Fat, Food, Onion, Open Faced Sandwiches, Radish, Sandwiches, Smears, Stored danish smelly cheese

Classic Danish Cheese Sandwich

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The classic Danish cheese sandwich is extravagent to say the least. This one, from the restaurant Peter Liep, represents the extreme amount of cheese that is needed. In fact, we couldn’t even see the bread when it was served.

Classic danish cheese sandwich
Classic danish cheese sandwich

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Aspic, Butter, Corned Beef, Cress, Dark Rye Bread, Food, Lettuce, Liver pâté, Meats, Onion, Open Faced Sandwiches, Sandwiches, Smears, Vegetables

“The Veterinarians Midnight Snack” – Dyrlægens Natmad

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“Dyrlægens natmad” as it is called in Denmark is an old sandwich like your mom used to make them. In English, it’s translated as “The veterenarians midnight snack”. It consists of liver pate on rye bread, topped with corned beef (or other salted meat), aspic, and onion rings. In this version, we start our assembly by adding lettuce at the base.

THe veterinarians nightly snack (Dyrlægens natmad)
THe veterinarians nightly snack (Dyrlægens natmad)

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Breads, Butter, Dark Rye Bread, Food, Green Onion, Mayonnaise, Onion, Open Faced Sandwiches, Sandwiches, Smears, Tomato, Vegetables

Egg Sandwich with tomatoes and onions

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Classic Egg and Tomato sandwich on Rye bread, served on a lettuce leaf with onions, green onions and mayonaise. Simple, easy, yummy, and a great way to eat an egg.

This sandwich is served at many danish restaurants with a good selection of smørrebrød.

The onions brings out a light ‘crunch’ that most great sandwiches should have, but too much onion can overpower the eggs, so the green onions, milder, adds the last flavor.

Egg sandwiches are often lightly sprinkled with salt, but that is an individual option.

Egg sandwich
Egg sandwich

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Butter, Cilantro, Dark Rye Bread, Food, Herbs, Herring, Onion, Open Faced Sandwiches, Sandwiches

Classic Pickled Herring Sandwich

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This pickled herring sandwich is served on rye bread with red onions, capers and parsley. There are many variations of pickled herring and if you have an Ikea nearby, there is a big chance you might be able to find an jar of pickled herring there. Most open faced sandwich feasts in Denmark starts with fish, usually herring such as this. They are usually served with the local schnapps (Snaps), cooled in the freezer, which you are expected to drink in one fell swoop as a shot. The schnapps really brings out the flavor of the herring, and should not be missed.

Pickled herring in tomato sandwich
Pickled herring in tomato sandwich

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Butter, Dukkah, Food, Herbs, Open Faced Sandwiches, Roll, Sandwiches, Smears, Tomato, Uncategorized, Vegetables

Tomato Sandwich

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Tomatoes on Spinach Ciabatta Roll. For this sandwhich, we recommend heirloom tomatoes at their peak of ripeness. You also want to use the tomatoes at room temperature. The flavors are more intense here. We used Black Krim grown in our backyard garden, and added a pinch of Dukkah to bring home the flavor. This is perhaps the most essential way to make a tomato sandwich, using only tomatoes, and it can really only be pulled off succesfully when they are very fresh and tasty.

Tomato on smoked cream cheese with Dhukka sandwich
Tomato with Dhukka sandwich

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Breads, Butter, Caviar, Dark Rye Bread, Dill, Fish, Food, Lemon, Lettuce, Mayonnaise, Open Faced Sandwiches, Plaice, Remoulade, Sandwiches, Shrimp, Smears

Fried Plaice with Shrimp and Caviar

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A Danish favorite, we owe this presentation to the restaurant at Sophienholm in Denmark. The fried plaice is a classic in danish sandwich making, and is found on nearly all restaurants. It is usually served as one of the first sandwiches in a meal (One should always start with the fish) right after the pickled herring sandwich. The batter is light, since the fish is the centerpiece in this little gem.

Fried Plaice with Shrimp and Caviar Sandwich
Fried Plaice with Shrimp and Caviar Sandwich

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