smorrebrod
Breakfast Chicken Recipe Sandwiches Vegetarian

Danish open-faced sandwiches smorrebrod

If you’re trying to incorporate world cuisines into your meals and make them interesting, sandwiches are one of the best options out there.

Danish sandwiches which are a staple in Danish cuisine can be enjoyed at any time of the day, be it a quick breakfast, brunch, a go-to snack, or a light dinner. The sandwich fills your belly and heart, while also looking appealing and tasting just as good as it looks.

These sandwiches I had to assemble quickly for an event, Danish movie screening happening at 3 Art House. I had to make vegetarian and chicken both. Some of the exotic ingredients like Rye bread, microgreens and Agave syrup, I had gathered from the local market call Food square. I prepared the aioli and carrot lox at home.

Prep Time: 45 minsCook Time: 20 minsTotal Time:1 hour 5 mins

Smorrebrod

INGREDIENTS:

Vegetarian Smorrebrod with carrot lox

  • Rye bread (10)
  • 2-3 Carrots
  • 2 Red Onions
  • 10-12 Mushrooms
  • 2 tbsp Olive oil
  • Microgreens
  • 2 tbsp Vinegar
  • 4 to 5 tbsp agave syrup
  • 4-5 cloves of Garlic
  • Salt and Pepper to taste

INGREDIENTS:

Chicken Smorrebrod with aioli

  • Rye bread (10)
  • 200 gm chicken breast
  • Microgreens
  • Homemade Mayonnaise
  • 4-5 cloves of Garlic
  • Salt and Pepper to taste

Preparations:

Vegetarian Smorrebrod with carrot lox:

CARROT LOCS

  1. Boil 2 carrots in salt water for 5-6 mins or rub the carrot with salt.
  2. Start by shredding the carrots into thin long ribbons. You can use a small vegetable peeler.
  3. Bake in the oven for 15 minutes at 170 degrees.
  4. Now, to marinate, add 1 tbsp olive oil, 1 tbsp vinegar, Juice of one lemon, agave syrup and ground black pepper in a bowl.
  5. Toss the carrot ribbons in the marinade and let it sit in the fridge for a few hours or overnight.

PICKLED ONIONS

  1. Peel and thinly slice 2 large red onions, make rings.
  2. In a pot, heat 2 tbsp white vinegar, 2 tbsp apple cider vinegar, 1 tsp salt, 1 tbsp sugar, 1 tsp black peppercorn, and 1/4 cup water.
  3. Add the pickling juice to the onions and keep in the refrigerator for at least 4 to 5 hours.

VEGETABLE SAUTE

  1. Chop the mushrooms, wash them, and squeeze out the excess water from them.
  2. In a pan, heat some oil, add in chopped garlic and fry.
  3. Add in the mushrooms, salt to taste, and black pepper.
  4. Fry until the mushrooms are cooked.
  5. Remove from heat and keep aside.

Chicken Smorrebrod with aioli:

CHICKEN AIOLI

  1. On an oiled baking tray, start by roasting the chicken breasts and a bulb of garlic.
  2. Now, shred the chicken breasts using a fork.
  3. For the sauce, add 2-3 tbsps of the homemade mayonnaise and roasted garlic and, mix well.
  4. Add the shredded chicken into the sauce and toss until fully mixed.
  • Cut the sourdough into equal slices. Brush olive oil on both sides and toast them.

Assembling sandwich

  • Spead butter on the breads evenly
  • Place the Lettuce leaf on it.
  • For vegetarian sandwich add carrot lox and pickled onions
  • For the chicken sandwich, top with a spoonful of the chicken aioli.
  • Now, add on a few carrot locs. you can arrange it to your liking.
  • Lastly, top with a small handful of microgreens.

DANISH SANDWICHES ARE READY TO SERVE.

Print

Smorrebrod

Danish sandwiches which are a staple in Danish cuisine can be enjoyed at any time of the day, be it a quick breakfast, brunch, a go-to snack, or a light dinner. The sandwich fills your belly and heart, while also looking appealing and tasting just as good as it looks.
Course Breakfast, brunch, Dinner, sandwiches, snacks
Cuisine Danish, european
Keyword #danish, #danishopensandwiches, #opensandwiches, #sandwiches
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 10 sandwiches
Author indrani

Ingredients

INGREDIENTS:

Vegetarian Smorrebrod with carrot lox

  • 10 Rye bread
  • 2-3 Carrots
  • 2 Red Onions
  • 10-12 Mushrooms
  • 2 tbsp Olive oil
  • Handful Microgreens
  • 4 to 5 tbsp Vinegar
  • 2 tbsp agave syrup
  • 2 to 3 cloves of Garlic
  • Salt and Pepper to taste
  • Romaine Lettuce leaves

INGREDIENTS:

Chicken Smorrebrod with aioli

  • Rye bread 10
  • Handful Microgreens
  • 1 cup Homemade Mayonnaise
  • 2 tbsp Vinegar
  • 4 to 5 tbsp agave syrup
  • 4-5 cloves of Garlic
  • Salt and Pepper to taste
  • Romaine lettuce leaves

Instructions

Preparations:

Vegetarian Smorrebrod with carrot lox:

CARROT LOCS

  1. Boil 2 carrots in salt water for 5-6 mins or rub the carrot with salt.
  2. Start by shredding the carrots into thin long ribbons.
  3. You can use a small vegetable peeler.
  4. Bake in the oven for 15 minutes at 170 degrees.
  5. Now, to marinate, add 1 tbsp olive oil, 1 tbsp vinegar, Juice of one lemon, agave syrup and ground black pepper in a bowl.
  6. Toss the carrot ribbons in the marinade and let it sit in the fridge for a few hours or overnight.

PICKLED ONIONS

  1. Peel and thinly slice 2 large red onions, make rings.
  2. In a pot, heat 2 tbsp white vinegar, 2 tbsp apple cider vinegar, 1 tsp salt, 1 tbsp sugar, 1 tsp black peppercorn, and 1/4 cup water.
  3. Add the pickling juice to the onions and keep in the refrigerator for at least 4 to 5 hours.

Saute vegetables

  1. Chop the mushrooms, wash them, and squeeze out the excess water from them.
  2. In a pan, heat some oil, add in chopped garlic and fry.
  3. Add in the mushrooms, salt to taste, and black pepper.
  4. Fry until the mushrooms are cooked.
  5. Remove from heat and keep aside.
  6. Vegetarian Smorrebrod with carrot lox:

CHICKEN AIOLI

  1. On an oiled baking tray, start by roasting the chicken breasts and a bulb of garlic.
  2. Now, shred the chicken breasts using a fork.
  3. For the sauce, add 2-3 tbsps of the homemade mayonnaise and roasted garlic and, mix well.
  4. Add the shredded chicken into the sauce and toss until fully mixed.
  5. Brush olive oil on both sides of bread and toast them.

INSTRUCTIONS:

Assembling sandwich

  1. Spead butter on the breads evenly
  2. Place the Lettuce leaf on it.
  3. For vegetarian sandwich add carrot lox and pickled onions
  4. For the chicken sandwich, top with a spoonful of the chicken aioli.
  5. Now, add on a few carrot locs. you can arrange it to your liking.
  6. Lastly, top with a small handful of microgreens.

Aboutindrani

Indrani Sen is a teacher,lecturer in Information Technology/Computer Science for the past 12 years. She has authored 4 text books in Information Technology.
She is passionate about cooking and loves to blog about food and travel.This blog is like my baby as I have built it from scratch by myself with little help from colleagues ,friends and of course Google.

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