This week we made smørrebrød, the Danish open faced sandwich.
Smørrebrød, which literally translates to butter bread, always starts off with a rectangle of Danish rye. Rugbrød is dense and full of seeds and cracked wheat unlike what you normally think of rye. This makes using it for a regular sandwich too much. It's also difficult to find in the US so I had to opt for traditional rye. Next time I might try using a hearty wheat bread as a substitute, because when I tried to cut my rye into the traditional rectangle, it didn't work very well.
Once your foundation is set, you apply a hearty layer of butter. now that your bread is butter you have smørrebrød, and now you can add different toppings. Toppings should be added with thinner toppings at the bottom and chunkier on top. If you're eating more than one smørrebrød, you should always start with the herring (the traditional starting fish of smørrebrød) and other seafood, move onto other meats next and end with your cheese smørrebrød. You don't use your hands to pick up the sandwich, rather you must use utensils to enjoy the smørrebrød.
One chef I watched on Youtube said with a good smørrebrød you shouldn't be able to see the bread.
I love these smørrebrød! They were so delicious and filling. I love the artistry that goes into their preparation (though I think I went a bit overboard with the shrimp). I don't have any recipes for you but there are tons all over the internet. I say get creative and have fun with your smørrebrød
toppings! Let us know if you give it a try!