Danish Smørrebrød Open-Faced Sandwiches
Danish Smørrebrød Open-Faced Sandwiches are a popular lunch item served up in Denmark restaurants. Typically served on heavily buttered rye bread, these beautifully constructed sandwiches are meant to be eaten in a sophisticated manor with a fork and knife! This recipe includes 3 different ideas for you to make your open-faced sandwiches with standard foods that may appeal to kids as well!
Ingredients
- 1 loaf rye bread
- 8 oz. butter softened
Fried Egg Smørrebrød
- 2 fried eggs
- 2 tbsp. fig jam
- sesame seeds
Feta Cheese Smørrebrød
- 2 tbsp. feta cheese
- cilantro
- 3-4 chopped grapes
Cheese and Tomato Smørrebrød
- 3-4 thin slices of mozzarella cheese
- 3-4 thin slices of tomato
- 3-4 spinach leaves
Instructions
- Cut 3 Slices of rye bead and generously spread a thick layer of butter onto all 3.
Fried Egg Smørrebrød
- Top one slice of rye bread with 2 fried eggs. Spread fig jam artistically over top of egg. Sprinkle sesame seeds over top.
Feta Cheese Smørrebrød
- Top the second slice of rye with feta cheese. Garnish with cilantro. Spread chopped grapes over top.
Cheese and Tomato Smørrebrød
- Top last slice of rye b read by lying in an alternating pattern, a leaf of spinach, a slice of mozzarella, then a slice of tomato. Repeat until bread is fully topped.
Servings: 1