The most common sandwich in Denmark is probably the liver pâté Sandwich. Every school kid knows it, and often hates it due to the sometimes bare-bones minimum effort put into making it. This sandwich here we call “The Grey Lady”, and it’s a play on the traditional liver pâté ‘blah’ version – A serious upgrade if you will. It is not the most attractive sandwich, but it taste awesome. One last upgrade we could still add is using goose liver pate, but we couldn’t find any locally so that will have to wait.
It was Tuesday, and I want to write it was raining cats and dogs, but I live in San Diego so the weather was really very nice, just like the last 6 months or so. In any case, I got a crazy craving for Danish meatballs, and on my way home from work I had to stop to get some ground beef and pork. Danish Meatballs are called “Frikadeller” (singular form is frikadelle), and they can be made from many types and blends of meats, but this is a classic.
The sandwich itself is a ciabatta roll with ducks fat and roasted garlic smear. Two meatballs are heated and cut in half, and topped with stone ground mustard. A bit of sea-salt is sprinkled on, and it’s decorated with blueberries and a pickle. Fantastic sandwich. The blueberries jumped out of my pantry at me, and I thought I would give it a go.