Top 17 Northern European Sandwiches and Wraps

Toast Skagen is a classic and elegant Swedish open-faced sandwich that's typically served as an appetizer. It's made with white bread, shrimps, mayonnaise, Dijon mustard, whitefish roe, dill, lemon, and butter. The crusts are removed from the bread, which is then sautéed in butter until goden brown. The shrimps are chopped and mixed with mayonnaise, mustard, and dill. The mixture is then placed on the bread and the roe is placed on top of each sandwich. It's recommended to garnish each toast Skagen with a sprig of dill and serve it with a lemon slice on the side. This sandwich was invented right after WWII by a famous Swedish resteaurateur Tore Wretman, and it was named after a fishing port in Denmark.Expand

Rejemad is a Danish open-faced sandwich that’s traditionally made with small seasonal shrimp called fjordrejer. The sandwich is made with a combination of prawns, lemon juice, mayonnaise, salt, dill, and toasted slices of wholewheat bread. The prawns are boiled for a few minutes in salted water and lemon juice until bright pink. They’re peeled, seasoned with salt and pepper, and drizzled with lemon juice. The prawns are piled onto toasted bread, and the sandwich is topped with mayonnaise and garnished with dill sprigs before serving.Expand

Svamptoast is a traditional open-faced sandwich. It's usually made with a combination of chanterelles or wild mushrooms, bread, butter, onions, heavy cream, parsley, lemon juice, salt, and pepper. The mushrooms are chopped and sautéed with onions in butter over medium-low heat. Once the moisture evaporates, the cream and parsley are stirred in, and the mixture should become slightly thick in consistency. Lemon juice is added to the mixture, and it's seasoned with salt and pepper. The bread slices are fried in butter on both sides until golden, and then topped with the mushroom mixture. The sandwich should be served immediately, while still warm.Expand

Smørrebrød is a traditional open-faced sandwich consisting of buttered rye bread that is topped with numerous ingredients and typically accompanied by vegetables, herbs, and salads. Toppings include ingredients such as cold cuts of meat, cheeses, spreads, meatballs, caviar, and condiments such as mayonnaise. This sandwich was invented in the 19th century by Scandinavian agricultural workers who would pack a variety of open-faced sandwiches for lunch–often made with leftovers from the previous night–in order to provide them with energy during the long working hours. Some claim that the basic idea stems from the Middle Ages and the tradition of serving food on stale bread. Today, smørrebrød is a staple of Scandinavian cuisine that is served either as an appetizer, main course, or a dessert. The sandwiches are especially popular during the holiday festivities such as Christmas and Easter. Open-faced sandwiches are also common in other countries - in Austria, they're known as belegte brote.Expand

Stjerneskud is a popular Danish type of open-faced sandwich, part of the traditional Danish cuisine known as "smørrebrød." The dish typically consists of a buttered piece of rye bread topped with various kinds of seafood. Commonly, it features steamed and breaded plaice fillets, with fish like salmon, and shrimp. Additionally, Stjerneskud is garnished with a variety of ingredients such as asparagus, caviar, lemon slices, and mayonnaise or a remoulade sauce.Expand

Fiskefilet med remoulade is a Danish open-faced sandwich. It consists of a breaded and fried fish fillet (plaice, cod, flounder, sole, or any white fish) that's placed on a slice of buttered rye bread (rugbrød) with lettuce leaves. The sandwich is topped with remoulade sauce and a lemon slice or wedge which can be squeezed for extra acidity, if desired. Due to the fact that the sandwich has many ingredients and eating it can be quite messy, it's often eaten with a knife and fork.Expand

This traditional Danish version of the American hamburger is prepared with a thick beef patty that is served on a bun or a bread roll. It is usually accompanied by various sides and condiments such as pickles, onions, ketchup, or mustard. Due to its popularity, there is also a unique variety of the dish – a local specialty of the Jutland region – where the whole hamburger is doused in brown gravy before serving. Since their first first appearance in 1949, hamburgers have become an important part of Danish food culture, traditionally enjoyed at numerous burger bars across the country.Expand

This Danish sandwich consists of a bun that is filled with thinly sliced flæskesteg—a traditional pork roast with a crispy rind. It is usually complemented by braised red cabbage, pickles, mustard, ketchup, or mayonnaise. Flæskestegssandwich is a popular street food item that is often served at traditional hot dog stands and fast food establishments.Expand

Lefserull med røkelaks is a popular Norwegian dish consisting of smoked salmon and lefse—traditional Norwegian flatbread with a soft texture that is easily folded and wrapped. The dish belongs to a broader group of lefse rolls (lefseruller), which are usually enjoyed as a snack or an appetizer. This salmon version is simple, and it involves spreading the flatbread with cream cheese and then placing thin slices of smoked salmon on top of it. The bread is rolled into a thin log, which is then cut into smaller pieces and served. The dish is versatile, and it often includes salads or herbs. Expand

The open-faced sandwich known as sol over Gudhjem is a variety of the ubiquitous Danish smørrebrød. It is prepared with buttered rye bread that is typically topped with smoked or marinated herring, radish, chives, onion rings, and a raw egg yolk that symbolizes the sun. The unusual name of the dish can be translated as the sun over Gudhjem, referring to a city on the island of Bornholm, famous for its smoked herring and this sandwich–originally invented more than a hundred years ago. Today, this Danish classic is eaten throughout the country, and it should always be prepared and served fresh.Expand