Danish open-faced sandwich tradition offers a huge variety of combinations and can be, without question, presented as deliciously beautiful works of art. Understanding the "dos and don'ts" of smørrebrød can seem daunting or even a bit confusing to those not raised stepped in Danish culture. With this blog, I've tried to help navigate the ins and outs of this unique culinary art form through photos and recipes. 

Smørrebrød with Danish Meatballs - Frikadeller

If you're interested in learning about the Art of Smørrebrød in a different, fun format, please check out my animated video project on Youtube. There are already a half dozen videos on combinations such as pickled herring, leverpostej, ham & italiensksalat, and more are on the way. So check back frequently for the latest updates.
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I was in Denmark on vacation this summer and was reminded about just how good freshly baked Danish rye bread (rugbrød) can taste - nutty, satisfyingly chewy, with a distinctively sour finish that lingers in your mouth. Great as the foundation of a myriad of open-sandwiches (smørrebrød), but also lovely for breakfast with just with a bit of butter and strawberry jam.
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One day not too long ago, I returned home from work and discovered that I had received a postcard from Denmark. The postcard depicted a stylized, graphic-designy piece of delicious-looking smørrebrød. It got me thinking how amazing it would be to actually be able to order and receive real smørrebrød in the mail - how, if it were true, I'd never have to cook again.
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I don't normally do restaurant reviews, but I have to tell you about my recent visit to Aamanns Copenhagen - a wonderfully authentic Danish Smørrebrød restaurant in New York City. Located in Tribeca, this is THE place to go if you want to experience Danish sandwiches that will rival the taste and quality of those found anywhere in Denmark.
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Sometimes, you just want to eat something that gives you that hyggelig feeling of coziness and happiness. For me, when I'm in that kind of mood, a simple smørrebrød of frikadeller and red cabbage is perfect - like Danish comfort food - and it brings back fond memories of childhood Christmas vacations in Denmark.
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I live in Canada, and, like in the Scandinavian countries, locally grown fresh produce can be pretty hard to come by in the cold, dark winter months. Of course, thanks to the modern miracle of supermarkets, life in Canada isn't all scythes and root cellars; You can always buy butter, rye for rugbrød, pork for ham and rullepølse, and even assorted pickled vegetables like beets - indeed, you’ve got the four Danish food groups totally covered.
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Sprængt oksebryst is corned beef Danish Style, and is so easy to make that I am ashamed at myself for taking so long to get around to this blog post.

It's usually made by taking the same cut of meat as beef brisket, salt curing overnight and then cooking until tender in a spiced broth. Traditionally, it is served as smørrebrød with grated horseradish and Danish "pickles" - or what we would generally call Piccalilli.
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The point of my blog has always been to educate people about the wonders of the Danish open-faced sandwich - while eating good food and having a bit of fun at the same time. And when I set out on this adventure, I had no idea if anybody would ever read anything I posted.
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Once in a while, we all just want something that is easy to make and tastes great, right? When I'm in that kind of a mood, this smørrebrød, a variation on the classic roast beef with pickles and fried onions, is a completely delicious treat that is both a personal favorite of mine and a sure-fire crowd pleaser.

For this sandwich, you'll need:

Sliced Roast Beef - I recommend roasting the beef yourself, ideally using a meat thermometer to properly gauge when the meat is cooked.
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I suppose that technically speaking, I should only be blogging about Danish smørrebrød, given that my blog is called Danish Sandwich and every single post to date has been on that very topic, but it's that time of year (Christmas), and I'm feeling reckless and crazy, so I thought I'd just do exactly what I feel like doing and blog about one of my favorite Danish Christmas treats: æbleskiver.
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