Norwegian Open Faced Sandwiches

Total Time
Prep 5 mins
Cook 0 mins

My DBIL was born in Norway and really likes his heritage dishes to eat. This is his favorite lunch or snack. He uses all kinds of breads...except what he calls (American) Air Bread. When I have visited it appears his preference is Pumpernickel and Sourdough. My sister says that when they go to Norway to visit DBIL's lifelong friend...that the friend's wife serves these open-faced sandwiches all day long. Any kind of meat and cheese can be used...I'm simply mentioning those which my DBIL seems to eat the most often. At Norwegian parties I have attended the 'open faced' sandwiches were premade with various meats and cheeses and stacked beautifully on a large platter.

Ingredients Nutrition

  • 2 slices bread
  • 2 teaspoons butter
  • 1 teaspoon mustard (DBIL usually uses either Spicy Brown or Dijon)
  • 2 slices cooked meat
  • 1 slice jarlsberg cheese
  • pickle
  • olive


  1. Butter each slice of bread with half the butter.
  2. Spread half the mustard on top of each buttered slice of bread.
  3. Lay a slice of meat on top of the 2 slices of bread.
  4. Lay half the cheese on top of the meat.
  5. Serve with the Pickles and olives on the side.
  6. This makes 2 topless sandwiches which is what 'open faced' means.
  7. Can be sliced in half if bread is too large or eaten with a knife and fork.
Most Helpful

I made this without the meat and really enjoyed it! I used a whole grain mustard. Very tasty! Thanks! Made for ZWT#6 by a Looney Spoon Phoodie!

Sharon123 June 04, 2010

Delish! I am somewhat ashamed to admit that I used "American Air Bread" for my sandwich, but it was all I had (it was whole wheat though at least!) To add a little structure to it, I toasted the bread first. Used Black Forest ham and spicy brown mustard. Excellent with the pickle and olive accompaniments. Thanks for sharing!

flower7 June 19, 2011

Used ham and and spicy brown mustard -- this was so good, and so simple and of course, tasty. :) Stuck under the broiler for a moment and let the cheese get a little melty and it was all gooey and yummy!

iewe June 07, 2010