10 Worst Rated Northern European Sandwiches and Wraps

Categorically somewhere between a hamburger and a hot dog, porilainen is a simple Finnish sandwich consisting of slices of white bread filled with sliced pork sausage (usually jahtimakkara), vegetables, garlic flavoring, and condiments such as mayonnaise, mustard, or ketchup. It is believed that the sandwich was named after the city of Pori, although some claim that it was named after hampurilainen, meaning hamburger in Finnish. The sandwich can be bought at fairs and festivals from numerous street vendors.Expand

Dyrlægens natmad, which translates to veterinarian's midnight snack, is a popular variety of the Danish smørrebrød. The sandwich is assembled with rye bread that is spread with butter and used as a base to hold the various toppings which include sliced salted beef, sky (Danish meat aspic), and leverpostej (liver pâté). Traditionally, the sandwich is finished off with sliced red onions, sprouts, and a sprinkle of parsley or dill. Due to the number of ingredients, it is suggested to consume dyrlægens natmad with a knife and fork.Expand

Smörgåstårta is a Swedish layer cake consisting of sandwiches: slices of white or rye bread, toppings, and fillings, frosted with cream cheese, mayonnaise, yogurt, or a combination, and garnished with various vegetables. Traditionally, smörgåstårta follows the smörgåsbord all-in principle: caviar, pâté, cold cuts, shrimp, smoked salmon, cheese, eggs, vegetables, only some of it or all of it together, there are virtually no limits. This Swedish staple is ideal for parties and celebrations, visually reminiscent of a cake, but with the flavors of a really filling sandwich. The cake is also popular in Estonia and Finland. Interestingly, it has been found out that some of the policemen in Sweden asked for smörgåstårta as a bribe, acting as further proof of the cake's enormous popularity.Expand

Lefserull is a traditional wrap. This versatile group of wraps consists of lefse, a traditional Norwegian thin flatbread that's filled with different ingredients. The most popular choices include smoked salmon, cream cheese, arugula (rocket), ham, bacon, shrimp, and even fenalår (smoked leg of mutton). Once topped with the ingredients, the lefserull is rolled into a wrap and enjoyed. Before serving, these rolls are often cut into smaller pieces in order to be more visually attractive.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

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

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 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

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