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Smørrebrød (Danish pronunciation: [ˈsmɶɐ̯ˌpʁœðˀ]; originally smør og brød, "butter and bread" [1]), smørbrød "butter bread" (), or smörgås " [ˈsmœrˌɡoːs] butter goose" (), is a traditional open-faced sandwich [2] in the cuisines of Denmark, Norway and Sweden that usually consists of a piece of buttered rye bread (rugbrød, a dense, dark brown bread), topped with ...
Smørbrød – a traditional open-faced sandwich that usually consists of a piece of buttered bread topped with commercial or homemade cold cuts, pieces of meat or fish, cheese or spreads, and garnishes. [25] Rekesmørbrød – an open-faced sandwich using white bread, usually topped with mayonnaise, pepper, lemon juice, dill and shrimp. [26]
In North America, an open faced sandwich may also refer to a slice of bread topped with warm slices of roasted meat and gravy. Examples include a beef Manhattan, a hot chicken sandwich in Canada, or Welsh rarebit. [25] This is also done in Scandinavian countries, where they also eat open faced sandwiches with fried meat and fried fish ...
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Whether it's a peanut and sardine sandwich (from "Blondie's Cook Book" from 1947), or the parmesian radish sandwich (from 1909's "The Up-To-Date Sandwich Book"), Enderwick tries to get a taste of ...
On a griddle, melt the butter. Cook the ham over moderate heat, turning, until golden and crispy around the edges, about 5 minutes. In a shallow bowl, whisk the eggs with the milk.
Dyrlægens natmad ("veterinarian's night food") is the Danish name for a smørrebrød, also known as an open-faced sandwich, made with a particular selection of toppings. The name of this snack originated in the 1920s in Oskar Davidsen's sandwich bread restaurant in Copenhagen.
For the sandwiches: Preheat a grill or broiler. Soak eight 12-inch wooden skewers in water for at least 30 minutes. In a mixing bowl, combine the olive oil, salt, cayenne, and black pepper and mix ...