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Smørrebrød (Danish pronunciation: [ˈsmɶɐ̯ˌpʁœðˀ]; originally smør og brød, "butter and bread" [1]), smørbrød "butter bread" (), or smörgås " [ˈsmœrˌɡoːs] butter goose" (), is a traditional open-faced sandwich [2] in the cuisines of Denmark, Norway and Sweden that usually consists of a piece of buttered rye bread (rugbrød, a dense, dark brown bread), topped with ...
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. [25] This is also done in Scandinavian countries, where they also eat open faced sandwiches with fried meat and fried fish ...
Rullepølse Rullepølse on smørrebrød. Rullepølse (Danish pronunciation: [ˈʁuləˌpʰølsə], rolled sausage) is a traditional Danish cold cut.A piece of pork belly – variants use beef flank or lamb – is flattened out and is spread with herbs and seasoning (salt, pepper, allspice), chopped onions, and in some variants, parsley.
1. Preheat the oven to 350°. Set the garlic on a piece of foil, cut sides up. Brush with oil and wrap the garlic in the foil. Bake for 40 minutes, until softened; let cool slightly.
Assemble the sandwich by layering a slice of eggplant, a slice of tomato, and several slices of onion. Slather on some celeriac sauce, then sprinkle with salt and pepper before serving. Recipe courtesy of The Inspired Vegan: Seasonal Ingredients, Creative Recipes, Mouthwatering Menus by Bryant Terry, 2012. Published by Da Capo Lifelong Books.
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In Sweden, the term att bre(da) smörgåsar ("to spread butter on open-faced sandwiches") has been used since at least the 16th century. In English the word smorgasbord refers loosely to any buffet with a variety of dishes (as well as a metaphor for a variety or collection of anything, particularly an extensive or disorganized one), and is not ...