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