Danish Sandwiches (Smørrebrød)

Total Time
Prep 7 mins
Cook 0 mins

ZWT6 Denmark. No access to a Danish supermarket? No problem! You'll likely need to find a substitute for the dark Danish bread (�rugbrød�) that most Danish sandwiches are made with. Your best bet is to buy the darkets, heaviest bread sold at your local bakery. Be sure to slice it thinly when making the sandwiches. F.com's Deantini gives us tips including purchasing the dark rye bread at most larger supermarkets in Canada which is often called 'vollkornbread' or 'pumpernickel bread', both are acceptable substitutions. Noting a egg/shrimp combo can also be served on white bread - as quite acceptable ;). Recipe from http://www.thecopenhagenreport.com.

Ingredients Nutrition

  • 4 pieces dark bread, thinly sliced (See Intro)
  • butter
  • 8 ounces pickled herring (optional, of various varieties including ( plain marinated herring marinerede sild', spiced kryddet )
  • thinly-sliced cheese (optional, in many varieties)
  • processed meat, in thin slices (optional, or cured meat slices)
  • smoked fish fillet (optional, such as salmon or mackerel in tomato sauce)
  • pickled cucumber (optional, or sliced cucumber)
  • sliced hard-boiled egg (optional)
  • tomatoes, slices (optional)
  • red onion, cut in thin rings (optional)
  • remoulade sauce (optional)


  1. To build danish sandwiches, a slice or two of whatever chosen topping (�pålæg�) is placed on a slice of buttered bread. Toppings are artfully added to create a tasty sandwich -- with visual appeal!
  2. When at home with friends, people pass dishes of sliced breads around the table, and then to pass around each dish of toppings, and make their own sandwiches.
  3. In Denmark, Danish sandwiches are typically eaten with a fork and knife.


Most Helpful

I grew up eating sandwiches like this even though I'm not Danish. I made this sandwich with black forest ham, butter cheese and thinly sliced cucumber on Vollkornbread (aka Pumpernickel). Yum.
Made for PAC Spring 2010.

Dreamer in Ontario March 31, 2011

Growing up in Denmark I have eaten these sandwiches all my life. You can have a 'grand' smoerrebroed fit for a queen or you can have a more every day life for the lunch box. But the garnishes are important and it is important that the 'right' garnish go on the 'right' sandwich - you do NOT want to mix it up too much. I chose to have an egg/shrimp smoerrebroed. The dark rye bread can be purchased at most larger supermarkets in Canada and is often called 'vollkornbread' or 'pumpernickel bread', both are acceptable substitutions. The egg/shrimp combo can also be served on white bread - it is quite acceptable ;). So you take the rye bread, spread some salted butter on it, a green leaf lettuce is always good to dress the sandwhich up (you are not supposed to be able to see the bread in the nicer types of smoerrebroed), add sliced cooked egg, some shrimp, some red onion and mayo. We call these sandwiches 'Mommy bread' in our house because that is my girls used to call it because it was Mommy that ate the bread all the time. Now we have mommy bread often for lunches where we will sit around and make our own sandwiches. You get more healthy protein and less carbs eating sandwiches like this and more fiber if you use the rye/vollkorn bread. A bunch of fun.

Deantini January 07, 2011

Very nice! I used pumpernickel bread, Cheddar cheese, tomato, red onion and sweet pickles. Thanks!

Sharon123 July 01, 2010

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