The worst is when you have to deliver open-faced sandwiches.
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Open-faced sandwiches called smorrebrod are built on dark, tender rye.
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Sam: For some reason it just reminds me of smørrebrød (open-faced sandwiches).
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An all-day menu features the open-faced sandwiches for which Denmark is known.
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The same way squares are rectangles, hot dogs are open-faced sandwiches, they said.
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Smørrebrød: (Danish butter and bread open faced sandwiches) Usually made on rye, but I chose a chia variant.
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Front Burner It turns out that open-faced sandwiches are a tradition in Austria, as in other European countries.
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For dinner, he makes himself open-faced sandwiches with cheese and ham, watches TV, reads his favorite passage from the Odyssey.
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With a little chorizo for spice, these cheesy open-faced sandwiches are the best way to use up leftover black beans.
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They allow you to stack the open-faced sandwiches on top of each other while keeping their toppings more or less intact.
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The septuagenarian owner of this hobbit-size bacaro in the artsy Dorsoduro District turns out these diminutive open-faced sandwiches by the hundreds.
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For starters, there's the non-Latin alphabet, close-talking is apparently a thing, and people are apparently big on open-faced sandwiches over there.
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It's the taste of a traditional Danish lunch and open-faced sandwiches, served on rye bread with a squirt of "remoulade" sauce and crispy onions.
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Open Rye specializes in smorrebrod open-faced sandwiches and the Grain Bar starts the day with granolas, then segues into a beer bar after 4 p.m.
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Coffee, baked goods, granola, open-faced sandwiches called smorrebrod, salads and smoothies will be served in the food court, which will have table seating and a bar.
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My Czech choices were two concepts from Michal Zahradka's Gorilla Guerilla fusion food brand: luxurious open-faced sandwiches at Chlobicek and Czech street food at CK Knodelrei.
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Mr. Harcey roasts pork chops in hay and chars broccolini for open-faced sandwiches, but his strongest dishes are on the more tart end of the flavor spectrum.
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There were open-faced sandwiches—smørrebrød—with the fillings presented neatly in small containers next to buttered rye bread: pickled herring with curried eggs, cold roast beef with horseradish.
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Home to more than 50 stalls selling fresh produce, meats and fish, as well as prepared goods, exotic spices and coffees, Torvehallerne brings Eataly to mind, only with gravlax, kaffe and open-faced sandwiches.
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The open-faced sandwiches — with rich toppings like oily herring, cured salmon and smoked cheese — that serve as breakfast, snacks, lunch or all of the above simply cannot be built on limp, bland bread.
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"We wanted to open a cicchetteria that serves more than open-faced sandwiches," explained Francesco Munarini, a former bank executive who opened Do Spade a decade ago with his wife, Pilar, and sister, Giovanna.
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A few months ago, Mr. Meyer opened the Great Northern Food Hall, a collection of hyggelig food stalls serving smorrebrod (open faced sandwiches), porridges and craft beers, among other New Nordic offerings, in Grand Central Terminal.
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To borrow from the architect Louis Sullivan, matpakke's form follows its function: The point of these open-faced sandwiches is to provide a quick, easy, somewhat nutritious lunch-time meal that provides sustenance without leaving you too full.
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In Seattle, the Bookstore Bar & Café at the Kimpton Alexis Hotel is offering more than a dozen teas and a mimosa, as well as salads, open-faced sandwiches and desserts (rosé Popsicles and a meringue are part of the mix).
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Outerlands: If you can stand the permanently hefty wait, the brunch at Outerlands is one of the city's best, a cozy menu of piled-high open-faced sandwiches on thick bread, and massive Dutch pancakes topped with fresh, locally-sourced fruit.
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My husband and I shared two intriguing open-faced sandwiches: 'nudja and gianduja with spreadable spicy sausage, chocolate hazelnut spread, creamy ricotta, pumpkin seeds and two poached eggs; and pickled herring with salty, preserved fish, a bright lingonberry jam and paper thin slices of radish and white onion.
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But Ole & Steen is trying to be different, producing a number of items not often found in New York: a rye bread made with carrots to soften the sturdy grain; long, twisted pastries called socials with cinnamon, marzipan, custard or chocolate, to cut into sections; jaunty marshmallow-filled puff pyramids; and Danish smorrebrod open-faced sandwiches.
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Usually consisting of open-faced sandwiches. In cafeterias it is also common with salad bars, warm lunch or dairy products like yogurt and kvarg.
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In North America an open faced sandwich may also refer to a slice of bread topped with warm slices of roasted meat and gravy. Examples include a beef Manhattan, a hot chicken sandwich in Canada, or Welsh rarebit. This is also done in Scandinavian countries, where they also eat open faced sandwiches with fried meat and fried fish.
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In Denmark, aspic is called and is mainly used as a topping in open sandwiches, it is made from meat juices and gelatin, sometimes with mushrooms in. Sky is almost solely used in the Danish open faced sandwiches, , where is it a topping for cold cuts. It is in particular important in ("veterinarian's midnight snack"), where it is used with , sliced salt beef and onions. It is also used on top of .
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It is generally used as Christmas Eve dinner, sliced on bread with mustard and murături. Liverwurst is typically eaten as is, and often served as traditional or as open-faced sandwiches. It is popular in North America with red onion and mustard on rye or whole grain bread. In the Southern US, and the Midwestern US, liverwurst is served with slices of sweet pickles (gherkins pickled with sugar, vinegar, and mustard seeds).
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Ida Davidsen Storefront, next to Kongens Nytorv square. Ida Davidsen is a celebrated smørrebrød restaurant located in the heart of Copenhagen, Denmark. The restaurant is more than a century old and is considered a cultural institution in Denmark 36 Hours in Copenhagen with a menu of over 280 varieties of open-faced sandwiches. Popular among tourists and locals alike, Queen Margrethe II has also been known to have the restaurant cater royal events.
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Previous festivals have included puppet shows of Hans Christian Andersen stories, authentic Viking village replicas, Dala horse croquet, the ancient Viking game kubb, and more. Food served often includes Danish aebleskiver, Norwegian lefse, Swedish pancakes, Swedish meatballs, open-faced sandwiches as well as Scandinavian snacks, pastries, and ice cream. Vendors on site sell various authentic and traditional Scandinavian merchandise. The festival has received much assistance from the Sons of Norway, the Vasa Lodge, and the CLC Women's League and the Guild.
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Lunch boxes provide a way to take heavier lunches in a sturdier box or bag. It is also environmentally friendly. In Norway, a very widespread tradition of packing a lunch, called a matpakke, developed out of a free meal programme for schoolchildren instituted in the 1930s, called the Oslo breakfast. Norwegians have only half an hour for lunch and the matpakke is characteristically simple, somewhat boring open faced sandwiches of wholewheat bread packaged in wax paper and separated with smaller sheets of wax paper called mellomleggspapir.
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There are also live music performances in lounges and bars across the park on a regular basis. The park is home to dozens of restaurants of all tastes and price ranges. The style of the restaurants ranges from standard amusement park street food vendors, to buffets, to fancier wine-and-dine restaurants. The type of food represented ranges from standard amusement park fare, such as hamburgers and cotton candy, to traditional Danish cuisine, such as Pølser (Danish hot dogs), Æbleskiver (Danish popovers), and Smørrebrød (open-faced sandwiches), to many other types of international cuisine.
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Sometimes called "Greasy spoons", inside, diners consist of a lunch counter and booths in the dining area, and a cooking area behind a pass-thru window to the rear of the lunch counter. Service is provided by waitresses, the food being prepared and forwarded to the waitresses via the pass-thru window. Diners generally offer 24-hour breakfast and operating hours with a wide range of foods, including homemade meatloaf, open faced sandwiches, gravy and french fries, chicken, with pastries and pies for dessert. They offer a casual atmosphere, with counter take-out service.
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Smörgås in turn consists of the words smör ("butter", cognate with English smear) and gås (literally "goose", but later referred to the small pieces of butter that formed and floated to the surface of cream while it was churned). The small butter pieces were just the right size to be placed and flattened out on bread, so smörgås came to mean "buttered bread". In Sweden, the term att breda smörgåsar ("to spread butter on open-faced sandwiches") has been used since at least the 16th century. In English and also in Scandinavian languages, the word smörgåsbord refers loosely to any buffet with a variety of dishes — not necessarily with any connection to Swedish Christmas traditions.
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The local name is Schrippe (scored lengthways) for the oval kind and, for the round kind, Rundstück ("round piece" rather than mainstream German Brötchen, diminutive form of Brot "bread"), a relative of Denmark's rundstykke. In fact, while by no means identical, the cuisines of Hamburg and Denmark, especially of Copenhagen, have a lot in common. This also includes a predilection for open- faced sandwiches of all sorts, especially topped with cold-smoked or pickled fish. The American hamburger may have developed from Hamburg's Frikadeller: a pan-fried patty (usually larger and thicker than its American counterpart) made from a mixture of ground beef, soaked stale bread, egg, chopped onion, salt and pepper, usually served with potatoes and vegetables like any other piece of meat, not usually on a bun.
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