During a recent trip to Denmark, we stopped at a local Inn in the old part of town. Just down the road from where H.C. Andersen grew up in fact, at Den Gamle Kro. There, we ordered a bunch of open-faces sandwiches, and for dessert I had this old-style stinky cheese open faced sandich. It’s so loaded you can’t see the bread. The cheese is stinky, and it comes with Mustard and a “Snaps” or Schnaps, on the side, which you pour over it before eating.
It really clears our your sinuses… Honestly, it was a bit much, but fun to try at least 🙂
Lunch in Denmark very often consist of an array of open faced sandwiches, like this. A variety of Meats, pickles, sauces, and topping to be combined in scrumptious ways. These are from a Market in central Copenhagen where we stopped for lunch.
This new Cafe is fantastic innovative when it comes to Open Faced Sandwiches. Here is a sample of their daily selection. We love having brunch here, they have top-notch coffee, and always innovate their menu selections. Visit Publicus next time you are in Vegas for brunch !
When we make our Garden Zucchini Carpaccio, we sometimes use it as a topping for an impromptu sandwich as well. Since the salad is not very wet, it lends itself perfectly to the bread, and the crunch from the fresh zucchini’s and radishes goes very well with a softer bread without crust.
Sometimes we do crazy stuff to our sandwiches which doesn’t work out so well, like our infamous pasta-sandwich. If you don’t try it how would you know, right? This time we did crazy stuff, and it worked out wonderfully, although by any stretch of the imagination this sandwich should not have worked. Perhaps one really can’t do any evil with seared tuna….
We’re not sure this is a classic Danish open faced sandwich in the sense that the toppings are a bit untraditional. Fried sage and Dukkah? That’s not what you would typically see in a Danish sandwich shop. But the concept is very typical: Meatball sandwiches are seen everywhere and classic toppings includes sweet pickles, lettuce and mushrooms. We just improvised on the theme, adding a bit of San Diego flair…
This past week one of this blogs co-founders celebrated his birthday and was given a party that in true Amazing Sandwich style. Anders was not only born in Denmark but spent most of his life there and it is his and that country’s commitment to the sandwich that served as the inspiration for our blog. Denmark is the world that has transformed this humble meal to gourmet standards. So it was only appropriate that Anders’ birthday be celebrated with an ode to the smørrebrød. So last week saw me scurrying about to purchase the necessary ingredients that would make Ida Davidsen proud. Ida Davidsen is the Grande Dame of Danish smørrebrød and operates a Michelin-starred restaurant devoted solely to this national dish. We planned on three of Anders’ favorite Danish smørrebrød: leverpostej (liver pate), Fiskefilet med remoulade(fillet of fish with remoulade) and frikadeller (meatballs). Today’s entry will be devoted to the fiskefilet. I know you are thinking – what could be so special about a fish fillet? Let me tell you my friend, this is no mere fish on bread. The preparation, construction and… alone took me hours. We had 14 at our party and so in making for your own, you’ll need to adjust the ingredients accordingly.
Once again, we had a refrigerator full of leftovers, so we decided to make a few appetizers for a midday snack. There is no great or deep background story, no childhood memories or frustrations. Just a simple appetizer.
This is a simple sandwich for people in a rush (well, assuming you have the ingredients available). You need some hummus, and a bit of really good mozzarella, like this buffalo mozzarella which is smooth and creamy. We make our own hummus, which is a variation on this recipe: Sun-Dried Tomato and Basil Hummus. This is a spicy hummus with cilantro and banana peppers instead of the sun-dried tomato basil.