Smørrebrød

There's no doubt that Denmark's open sandwiches called Smørrebrød are the most famous feature of the Danish kitchen. They're also a staple of the Norwegian diet, stemming from when Denmark ruled Norway in the 19th Century. The sandwiches have hundreds of variations, with chefs coming up with new versions all the time.

The simple, "flat", four sandwiches that office workers take for lunch are usually made on thin slices of white bread, which they often eat at their desks with a small container of milk. Deluxe, gourmet versions feature brightly colored compositions, so generous that three are enough for a meal. These are usually found at restaurants like the Grand Cafe in Oslo, Norway. Patrons accompany these with cold Danish or Norwegian beer.

While there's an endless variety of good breads used to make these open-faced sandwiches, the Danes usually make them with dark rye bread. Chefs prefer wholegrain breads for their firmness so that they can cut the slices as thin as possible. When they use white bread, they usually toast it.

Smørrebrød eaters start with fish those made with fish and proceed to those made with meat and salad. Unlike the Norwegians, the Danes wind up a smørrebrød meal with a piece of buttered white bread on which they place a thick slice of a good cheese.

Makes 4 servings
Prep Time: 10-15 minutes