Open Danish Sandwiches

Open Danish sandwiches (Smørrebrød) are the epitome of elegance when it comes to sandwiches. They're served open-faced on a single slice of bread. Each one is layered with colourful, flavourful toppings carefully arranged for visual impact - they're a canvas for creativity.

From smoked salmon to creamy egg or crisp vegetables, the topping combinations are endless. These are light enough for lunch, striking enough for a party platter, and are endlessly versatile - they turn simple ingredients into something truly special. 

Ingredient Suggestions:

• Rye bread slices - Rye bread is traditionally used for Smørrebrød, but you can make these with any artisan sliced bread too.
• Mayonnaise, aioli, dijon mustard or butter as a base spread.
• Salad greens assortment - spinach, spring onion, lettuce, snow pea shoots etc.
• Chutney, relish, pesto - for added flavour.
• Vegetable selection - cucumber, tomato, pickles, sun-dried tomatoes, olives etc.
• Boiled egg, cheese slices or avocado for vegetarian options.
• Meat selection - ham, salami, prosciutto, smoked fish, roast beef etc.
• Fresh herbs for garnishing.

Method:

• Cut the bread into neat, even slices.
• Spread each slice with your chosen base spread, or use a couple of different spreads for variety.
• Add a few salad greens and sliced cucumber.
• Decoratively add the sliced meat or avocado. You can roll or loosely fold the meat.
• Add the chutney or pesto.
• Add the garnishes.