The Danish Open Faced Sandwich

To make good Smørrebrød (as we call it in Denmark) is really an art, but one of the most delicious things in the world. The good thing about it is that you can be super creative and make it with almost anything you like. All it requires is good rye bread, lunch meat or fish, and whatever other toppings you would like.

This one is one of my favorites, and it's super simple. Just a couple of slices of avocado and topped with a tablespoon of cottage cheese and salt and pepper. 

This is one of the classics. Start out with putting some kind of green base on the base. I used spinach in this case, but lettuce or rucola or whatever you would like would be good. Then you take a hard boiled egg and slice into 1/8 inch slices. Top with slices of tomato and cucumber and some mayonnaise, and don't forget salt and pepper.

 A thing that is very popular in Denmark on rye bread is different kinds of fish. Usually some kind of canned fish. In this case, I used tuna, and made a simple tuna and egg salad and put it on a base of spinach and topped with a couple of sliced tomato and cucumber. 

Other things to put on rye bread:

Nutella (SO GOOD)

Lunch meat

Boiled potatoes with mayonnaise

Peanut Butter with banana slices