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Smorrebrod {Danish open-faced sandwiches}

Published: Feb 17, 2016 · Modified: May 25, 2020 · This blog uses cookies and may contain ads or affiliate links. See this page for more details · Leave a Comment

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Smorrebrod, or Danish open-faced sandwiches, are more than just topping on bread. They are carefully selected to make an impressive and beautiful plate of food.

colourful smorrebrod on serving board top down

Jump to:
  • What is smorrebrod?
  • The rules of smorrebrod
  • How to make smorrebrod.
  • A few quick combinations:
  • You might like these other recipes
  • Smorrebrod recipes
  • Smorrebrod recipes {Danish open-faced sandwiches}

Years ago (BC) I took a day trip to Copenhagen. Yes, that’s right, I flew in the morning and flew out in the evening. The things you could do before kids, and when travelling was cheap and carefree. As we walked around that amazing city, we came to the food market: Torvehallerne.

As we walked along, I spied out the most amazing looking cabinet of food. Vibrant colours of fresh ingredients, I had found the one stall in the market selling Smorrebrod. I shelled out (way too much) money and bought four of them between the three of us. They were a revelation. Such simple ingredients, but combined and presented beautifully. Plus, they were so hearty that we could even finish all four between us. 

What is smorrebrod?

In essence, smorrebrod are Danish open-faced sandwich. However, there are some rules when making them, and frankly, you always need a knife and fork to eat them.

The rules of smorrebrod

Rule 1

The bread has to match the ingredients, and it almost always a form of Danish or German rye bread (like rugbord). Fun fact, you can buy mixes of this type of bread at IKEA!

Rule 2

The bread must be buttered, creating a layer between the bread and the ingredients.

Rule 3

Ingredients must be fresh, and ideally local. As a rule, if I can’t get the ingredients seasonally I won’t use it.

Rule 4

The best smorrebrod combine elements of savoury, sweet, crunch and acidity. 

Rule 5

Get a knife and fork, a cold drink, and sit back and enjoy your creation.

How to make smorrebrod.

step by step instructions to make smorrebrod

Step one

Gather all your ingredients before you start to assemble. Cut your bread to have a slice of rye bread no thicker than ¾ of a CM.

Step two

Spread a thin layer of softened butter over the bread, make sure it covers the bead.

Step three

Layer your primary ingredient down, in this case, some tomatoes slices.

Step four

Start to build your layers buy adding your other big ingredients.

Step five

Add your garnish, such as herbs or cress. This garnish isn’t just for looking at. It will also provide a big boost of flavour.

Step six

Plate and add a dressing if you like. This tomato cheddar smorrebrod has a honey dill drizzle on it. Delicious. 

A few quick combinations:

Smorrebrod combination #1

Thin strip of smoked salmon and quick pickled cucumbers placed on smooth cream cheese and topped with fresh dill.

Smorrebrod combination #2

Thinly cut tender roast beef on top of Emmental cheese with a dollop of English mustard mayo and watercress.

Smorrebrod combination #3

Fresh mozzarella, baby plum tomatoes and fresh basil with a few drops of olive oil.

Smorrebrod combination #4

Watermelon radishes and quick spicy pickled cucumber on top of smooth cream cheese.

To be honest, there are so many Smørrebrød combinations, it is worth it just playing around. Even now as I write this I’m thinking about the several herbs I have sitting in a herb box, wondering how they would go with roast chicken and some apple spears. I know, the mind boggles.

You might like these other recipes

  • Knackerbrod
  • Scandinavian Slaw

Pairings

Smorrebrod recipes

Smorrebrod recipes {Danish open-faced sandwiches}

Smorrebrod, or Danish open-faced sandwiches, are more than just topping on bread. They are carefully selected to make an impressive and beautiful plate of food. This is a collection of delicious smorrebrod recipes

An ode to Copenhagen, the Chicken Smorrebrod

Delicious chicken, mushroom and bacon smorrebrod.

« Oatmeal yogurt pancakes
Creamy smoked salmon pasta »

Beef recipes, Chicken and poultry recipes, Dinner, Egg recipes, Fall recipes, Food, Healthy recipes, Lunch, Main Dishes, Pork recipes, Potluck recipes, Sandwiches and wraps, Spring recipes, Starters and sides, Summer recipes, Winter recipes, Year-round recipes Smørrebrød, snacks, Sweden, swedish

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I’m a husband, dad, bluenosers and an avid cook and picture taker and business owner. I think food is meant to be shared, and good food brings people together. about me!

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