HOW TO MAKE AN OPEN-FACE SANDWICH
Danish open-face sandwiches also known as smørrebrød, are one of the most prominet features of the Danish kitchen. These delicious sandwiches were not found anywhere else, not even in the neighboring countries of Norway and Sweden until recently. Now they are popping up all over the world. A slice of rye bread or a slice of white bread with a little butter, and you can make all kinds of interesting sandwiches. The problem is, not everyone know how to make a sandwich. Some say that you can put whatever you want on them. This is true, but if one follows a few simple steps, the results will be outstanding. I will start with one of the most popular sandwiches – egg with shrimps, mayonaise and dill.
Start with speading a thin layer of butter on bread. It keeps the bread from absorbing to much moisture.
Place a leaf of lettuce on the buttered bread.
Cut the hard-boiled eggs into even slices with an egg slicer or knife. Arrange slices of egg on the buttered bread.
Place a handful of shrimps on top of the egg slices. Place ½ tbsp. of mayonnaise in the center and garnish with a sprig of dill.
EGG WITH SHRIMPS, MAY0NNAISE AND DILL
Fresh shrimps are best, but a package in the freezer is always nice to have.
4 slices of white bread buttered with 1 oz. butter
4 leaves of butter lettuce
4 hard- boiled eggs
2 tbsp. mayonnaise
12 oz. baby shrimps
Place a leaf of lettuce on the buttered bread. Peel the eggs and slice them with an egg slicer or knife. Arrange the slices decoratively on the bread. Place ½ tbsp. mayonnaise in the center of the egg slices. Top with 3-4 oz. of shrimps.
Garnish with a sprig of dill.
This sandwich is eaten with a knife and a fork. Enjoy.