Danish Open-Faced Sandwiches

Doris Strachman: I grew up in a Danish and Norwegian home. I remember a house full of company for over thee holidays, especially christmas eve.

Bow I want to serve a Smorgasbord for friends and family near Christmas like the ones we had so long ago. These recipes will be perfect along with my mother's fruit soup and Danish butter cookies and a few other things, maybe some hot glug for good measure. It all brings back some wonderful memories of over 75 years ago.

What is smørrebrød? Smørrebrød, which means buttered bread in Danish or Danish open-faced sandwich, starts with rye bread, buttered and topped with a variety of delicious ingredients.

While just buttered bread is simple, smørrebrød takes it further with a never-ending list of toppings. It's probably the most iconic Danish dish for me, the first I think of when mentioning Danish food. Of course, there are also cheeses like Havarti, Danablu, or Esrom, pickled herring, and liver pâté, but beyond that, not many other Danish foods come to mind.

And if you like open sandwiches, have a look at the Zapiekanka, the Eggs and Asparagus on Toast, the Pork Belly Sandwich, or the Poached Eggs and Tomatoes Sourdough Toast.

History of smørrebrød

The story of smørrebrød dates back to the Middle Ages, when field workers packed their lunch on a piece of stale bread, known as a "trencher," topped with leftovers. Initially discarded, the trencher became part of the meal as people realized it absorbed the flavors.

By the 19th century, smørrebrød became a popular lunch for factory workers, who piled leftovers on rye bread for a filling meal that kept them satisfied until evening.

Rules of eating a smørrebrød

Surprisingly, there are rules for eating smørrebrød.

First, always use a knife and fork - there are too many toppings to hold in your hand without making a mess. When eating multiple smørrebrød, start with pickled herring, then move on to seafood like salmon or shrimp, followed by meats, and finish with cheese.

When topping the bread, start with butter and thin ingredients, then add the bulkier toppings. Also, avoid mixing proteins like ham and cheese on the same slice, as it's considered a no-go for smørrebrød.

How to make smørrebrød?

Choose the right bread

Smørrebrød is traditionally made with Danish rye bread, known as rugbrød. It's a dense, dark, whole-grain sourdough bread that's slightly sour and very filling.

While it's hard to find outside Denmark, you can use similar breads like dark rye bread, often available in supermarkets like Lidl or Aldi in the UK. Pumpernickel is another good substitute.

Avoid soft, sweet sandwich bread, which is too different from the traditional rye bread.

Use real butter

Generously butter the rye bread, ensuring the butter is thick enough that you can see the marks of your teeth when you bite in. The butter balances the sourness of the rye bread, making it milder and more enjoyable.

It also prevents the bread from becoming soggy from moist toppings and helps other ingredients stick.

Choose the topping

For the topping, stick to one protein per slice - don't mix ham or salami with cheese or eggs. Match sauces to the protein, like horseradish sauce or mayonnaise for salmon or mustard for roast beef.

Add crunch with lettuce, raw onions, radishes, gherkins, or pickled vegetables, and finish with fresh herbs on top.

Smørrebrød topping ideas

Traditional pickled herring smørrebrød: I used Danish remoulade instead of butter, but butter works too.

Top with pickled herrings, red onion rings, diced gherkins, and herbs. Smoked salmon and cucumber: A thin layer of mayonnaise, topped with crunchy cucumber slices, smoked salmon, spring onion rings, cayenne pepper, and a lemon slice to sprinkle before serving.

This variation is my husband's favorite. Check out the Smoked Salmon Sandwich, too.

Salami smørrebrød: Thickly buttered rye bread topped with rolled salami slices, cherry tomato wedges, fresh parsley, red onion rings, and diced gherkins. This is my son's favorite combination.

Avocado and egg: My favorite combination: mashed avocado topped with boiled egg slices, fresh coriander or parsley leaves, and spring onion rings. A sprinkle of freshly ground smoked black pepper makes it perfect. Havarti cheese and tomato: The simplest version, which my daughter loves, is bread with butter, topped with cheese and tomato slices.

You can also use Gouda, Cheddar, Esrom, or whatever you prefer. Lettuce and crunchy spring onion rings make this basic cheese sandwich feel more special.

Make ahead and store

Smørrebrød is best enjoyed fresh, as the bread can become soggy if stored for too long, especially with moist toppings. However, if you need to store it, you can keep it in an airtight container in the fridge for up to a day.

To prevent the bread from getting soggy, you can separate the bread from the toppings and assemble it just before serving.