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.

Open faced (1 of 1).jpg