|A trio of Danish open face sandwiches|
As it turns out, the Danish open face sandwich, or smorrebrod, is a thing. Smorrebrod, literally "butter bread," got its name because a smear of butter or duck fat keeps the bread from getting soggy.
You can read more about the history and etiquette and check out four too-pretty-to-eat recipes, on this NPR article, The Art of the Danish Open Face Sandwich.
Lucky for me, the popularity of the topless sandwich has spread to other European countries. In Prague, I feasted on two little works of art with a bottle of cheap wine for less than $8.00.
TJ's European Style Whole Grain Bread topped with arugula, pears, candied
pecans and blue cheese (left and right) or same bread topped with mayo, arugula
and sliced boiled eggs
|Mixed greens, egg salad topped with minced red onion and chives|
Why Go Topless?
- You can show off your sandwich's hidden assets. Don't let a slice of bread hide those beautiful fillings.
- You can cut the carbs. Half the bread means half the carb count.
- You can get creative. Transform leftover salad makings into a sandwich that's a work of art.
- You can use random bits and pieces from the refrigerator. A slice of bacon or a lone carrot can be chopped and shredded to add color, texture and taste to a sandwich.