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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 ...
Want to make Open-Face Smoked-Mackerel Sandwiches? Learn the ingredients and steps to follow to properly make the the best Open-Face Smoked-Mackerel Sandwiches? recipe for your family and friends.
An open sandwich, also known as an open-face/open-faced sandwich, bread baser, bread platter or tartine, [1] consists of a slice of bread or toast with one or more food items on top. It has half the number of slices of bread compared to a typical closed sandwich .
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]
1. Heat the oven to 400°F. 2. Heat the butter in a 10-inch skillet over medium heat. Add the onion, pepper and bacon and cook until the vegetables are tender. 3. Place the pizza crust onto a ...
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 ...
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Breads containing a large proportion of whole grain flour (grovbrød, or "coarse bread") are popular, likely because bread makes up such a substantial part of the Norwegian diet and are therefore expected to be nutritious. 80% of Norwegians regularly eat bread, in the form of open-top sandwiches with butter for breakfast and lunch. [5]