Open faced sandwiches are a Scandinavian tradition that has evolved into an artform. Enjoy colorful and tasty creations, and get wild with your ingredients.
During a recent trip to Denmark, we stopped at a local Inn in the old part of town. Just down the road from where H.C. Andersen grew up in fact, at Den Gamle Kro. There, we ordered a bunch of open-faces sandwiches, and for dessert I had this old-style stinky cheese open faced sandich. It’s so loaded you can’t see the bread. The cheese is stinky, and it comes with Mustard and a “Snaps” or Schnaps, on the side, which you pour over it before eating.
Old-Style Stinky Cheese Sandwich
It really clears our your sinuses… Honestly, it was a bit much, but fun to try at least 🙂
Lunch in Denmark very often consist of an array of open faced sandwiches, like this. A variety of Meats, pickles, sauces, and topping to be combined in scrumptious ways. These are from a Market in central Copenhagen where we stopped for lunch.
This new Cafe is fantastic innovative when it comes to Open Faced Sandwiches. Here is a sample of their daily selection. We love having brunch here, they have top-notch coffee, and always innovate their menu selections. Visit Publicus next time you are in Vegas for brunch !
Again, we didn’t get to write the recipe down, but these are basically garden-fresh radishes with olive oil, a little black truffle oil, salt, pepper, and lightly buttered bread.
When we make our Garden Zucchini Carpaccio, we sometimes use it as a topping for an impromptu sandwich as well. Since the salad is not very wet, it lends itself perfectly to the bread, and the crunch from the fresh zucchini’s and radishes goes very well with a softer bread without crust.
