After a trip to Copenhagen I returned back to the U.S. with a fascination for this Danish staple- Smorrebrod- the Open Faced sandwich. They seemed to eat these day and night. It's very simply a layering of ingredients usually on a slice of Rye.
Butter is generally the first ingredient and this also keeps moist foods from making the bread soggy. The closest Rye I could find was this. Layer sliced cheese and veggies on top for a light but tasty lunch. Sliced eggs are very common as well and this actually makes a fantastic breakfast sandwich. Drizzle with a little olive oil and season with salt and pepper.
