smørrebrød

plural smørrebrøds · alternative smorrebrod · alternative smörrebröd

1. An open-faced sandwich that usually consists of a piece of buttered rye bread, topped with commercial or homemade cold cuts, pieces of meat or fish, cheese or spreads, and garnishes.

   Two or three smørrebrøds are commonly served as breakfast in Denmark and other Scandinavian countries.

   2011, Jack Challem, No More Fatigue: Why You’re So Tired and What You Can Do About It, John Wiley & Sons, Inc., →ISBN, page 168

   3 more examples

   Danish cities are full of shops with colorful smørrebrøds where you can inexpensively buy an assortment to eat in the park on a nice day.

   1968, Eleanor B. Pierce, Menu Translator: Pan Am’s Guide to Food and Drink Specialties Abroad and at Home, Pan American Airways, page 24

   Next door to the Commonweal is Kari’s, which has somewhat erratic hours (be sure to check before planning a trip there) and serves Scandinavian gourmet food, like Norwegian meatballs with lingonberries and a variety of smørrebrøds.

   2011, Amy C. Rea, Backroads & Byways of Minnesota: Drives, Day Trips & Weekend Excursions, The Countryman Press, →ISBN, page 199

   It is no exaggeration to say that smørrebrød, or open-faced sandwiches, are the classic Danish dish. […] Smørrebrød are served across all strata of society, from extremely fancy restaurants to working-class lunch counters, where they often come accompanied by a fist-size meatball or a fried fish cake.

   2023, Nichole Accettola, “How to Make and Eat Smørrebrød: A Master Class in Layering”, in Scandinavian from Scratch: A Love Letter to the Baking of Denmark, Norway, and Sweden, New York, N.Y.: Ten Speed Press, →ISBN, page 200