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Another variation of the roast beef sandwich, this one has a lot more bite with the added mustard and horseradish sauce.  Roast Beef with Horseradish Mayonnaise, Sweet Dill Pickles and Sun Dried Tomatoes …Continue reading Roast Beef Sandwich with Horseradish, Sweet Dill Pickles and Sun-Dried Tomatoes Quite frankly, this isn’t much of a sandwich, much less amazing. It’s specifically made for children in Denmark, and is a typical sandwich they would take to school. It ranks just one notch above the infamous “sugar sandwich”, which is at the bottom of the sandwich pile. However, if you want to feel like a Danish kid, have one of these, then move on  Chocolate Sandwich This sandwich can be thrown together quickly if you have a little left over smoked mackerel (and don’t we all sometimes). Be careful not to overpower the subtle taste of mackerel.  Smoked Mackerel Salad with Tomatoes and Basil …Continue reading Smoked Mackerel Salad Sandwich with Tomatoes and Sweet Basil The roast beef sandwich is yet another classic piece of smørrebrød. Generous layers of roast beef are stacked with remoulade, capers, sweet dill pickles, fried onions, salt and pepper. It comes with a variety of options, such as different smears (duck fat, butter, roasted garlic or mustard like this one). Typically it also has a nice little dash of shredded horseraddish, but I couldn’t find any on the day I made this.  Roastbeef Sandwich …Continue reading Roast Beef Sandwich with Capers, Sweet Dill Pickles and Fried Onions This recipe is extremely easy, and will provide you with an ample supply of roasted garlic, perfect as a sandwich smear or as a sandwich topping  Oven Roasted Garlic with Olive Oil When life gives you tomatoes, you make tomato salad, tomato pesto, roasted tomato soup, caprese salad… well you get my meaning. This has been a particularly bountiful year for tomatoes in the kitchen garden. This next recipe, although not a sandwich is a wonderful, refreshing accompaniment to your favorite sandwhich.  Greek Tomato and Feta Salad In Denmark, smoked mackerel was formerly a delicacy reserved for special occasions such as family Christmas luncheons, or fancy dinner parties. Danish smoked mackerel typically comes from Bornholm, which is famous for its many smokehouses. Although made with smoked mackerel, this sandwich would work well with other smoked fish e.g. smoked salmon.  Smoked mackerel with scrambled eggs and dill …Continue reading Smoked Mackerel with Scrambled Eggs, Green Onions and Dill The classic Danish cheese sandwich is extravagent to say the least. This one, from the restaurant Peter Liep, represents the extreme amount of cheese that is needed. In fact, we couldn’t even see the bread when it was served.  Classic danish cheese sandwich “Dyrlægens natmad” as it is called in Denmark is an old sandwich like your mom used to make them. In English, it’s translated as “The veterenarians midnight snack”. It consists of liver pate on rye bread, topped with corned beef (or other salted meat), aspic, and onion rings. In this version, we start our assembly by adding lettuce at the base.  THe veterinarians nightly snack (Dyrlægens natmad) …Continue reading “The Veterinarians Midnight Snack” – Dyrlægens Natmad Roasted tomato lends itself to many uses – the base of a soup, roasted tomato pesto, or just as-is for a sandwhich topping. Roasting concentrates the tomato flavors, redeeming even the most lacklustre fruit from a state of blandness to delighful tomato goodness. For this recipe, we used an assortment of heirloom tomatoes from the backyard garden.  Roasted Tomatoes with Olive Oil and Garlic. Classic Egg and Tomato sandwich on Rye bread, served on a lettuce leaf with onions, green onions and mayonaise. Simple, easy, yummy, and a great way to eat an egg. This sandwich is served at many danish restaurants with a good selection of smørrebrød. The onions brings out a light ‘crunch’ that most great sandwiches should have, but too much onion can overpower the eggs, so the green onions, milder, adds the last flavor. Egg sandwiches are often lightly sprinkled with salt, but that is an individual option.  Egg sandwich Dukkah is an Egyptian spice blend that is just perfect for many sandwiches. It is in no means traditional, but represents how new influences from immigrants are constantly shaping ‘the sandwich’. Dukkah is made from toasted nut, toasted cummin seeds and spiced, and has a mild, flavorful taste to it, as well as a slight crunchines which is great on softer sandwiches such as “The Flakfortet”.  Dukkah This pickled herring sandwich is served on rye bread with red onions, capers and parsley. There are many variations of pickled herring and if you have an Ikea nearby, there is a big chance you might be able to find an jar of pickled herring there. Most open faced sandwich feasts in Denmark starts with fish, usually herring such as this. They are usually served with the local schnapps (Snaps), cooled in the freezer, which you are expected to drink in one fell swoop as a shot. The schnapps really brings out the flavor of the herring, and should not be missed.  Pickled herring in tomato sandwich I know, I know.. you’re thinking “Potato sandwhich! More starch as a topping for bread?”. That was my first impression when I first heard of this one. However, as with all things culinary, the adventurous are often generously rewarded. This adaptation was inspired while on a sailing trip to the Danish island “Flakfortet” (hence the name of the sandwich). It was constructed from what was available on the boat, and it turned out to be a passenger favorite. The subtle taste of the Smoked Cream Cheese (A Danish delicacy from Fyn), blends perfectly with the potato and radishes.  Smoked cream cheese potato sandwich …Continue reading “Flakfortet” – Smoked Cream Cheese Potato Sandwich Tomatoes on Spinach Ciabatta Roll. For this sandwhich, we recommend heirloom tomatoes at their peak of ripeness. You also want to use the tomatoes at room temperature. The flavors are more intense here. We used Black Krim grown in our backyard garden, and added a pinch of Dukkah to bring home the flavor. This is perhaps the most essential way to make a tomato sandwich, using only tomatoes, and it can really only be pulled off succesfully when they are very fresh and tasty.  Tomato with Dhukka sandwich |
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