A great steak sandwich is more than just meat on bread. The cut you choose, how you cook it, and the way you build the sandwich all matter. The right steak can transform simple leftovers into something crave-worthy. Here are ten cuts and tips to make your next steak sandwich unforgettable. 1. Tri-Tip: The King … Read more
You can’t go wrong if you serve this delightful chicken salad for a lunch, whether it’s a regular, Easter, or Christmas lunch. We had the previous Masterchef Christmas winner Morten Elenhardt Bournonville in our TV kitchen, and he shared his favorite Christmas lunch dish with us in the form of an open-faced sandwich with chicken … Read more
Curried salad is just so good when it’s homemade! It’s obviously a must-have on the Christmas lunch table and on top of herring, but it’s also great for topping a potato sandwich. Or for adding to a classic club sandwich filled with chicken and crispy bacon! So if you’re in charge of lunch, it makes … Read more
Eggs and shrimp are a favorite for many Danes when it comes to classic open-faced sandwiches – whether it’s for the Christmas lunch, Easter lunch, or any other day that calls for smørrebrød. Whether enjoyed with an ice-cold beer or an even colder schnapps, smørrebrød with eggs and shrimp is almost always a hit. Fortunately, … Read more
If there’s one open-faced sandwich that MANY of us reach for first, it has to be the one with breaded fish fillet and “remoulade.” Or the one with eggs and shrimp, of course. Many times I’ve found that there aren’t enough fish fillets or shrimp sandwiches to go around the table. It’s been a classic … Read more
Homemade rolled pork. This delight is served on a slice of rye bread with parsley mayo, kale, and apples and is perfect for adding to the Christmas/Easter lunch table or as a perfect end to a good evening in the form of a late-night snack. We have the recipe from the book: “Aamanns smørrebrød“, written … Read more
Recipe for the classic version of dyrlægens natmad. The recipe is one of the classic Danish open-faced sandwiches and is especially known for being served as part of late-night snacks at community hall parties. We have the recipe from the book: “Aamann’s smørrebrød“, written by the Danish “smørrebrød king” Adam Aamann-Christensen. Reportedly, the recipe is named … Read more
A reinterpretation of a classic Danish open-faced sandwich, the stjerneskud, with a twist of new and different ingredients such as pickled red onions, roasted tomatoes, and flounder fillet coated in panko and fried in butter. The icing on the cake is the small, fun, and most importantly, tasty lemon caviar, which adds a fresh flavor … Read more