At their simplest, smørrebrød are open-faced sandwiches on a thin layer of rye bread (rugbrød). The name of the sandwich itself comes from the words for butter (smør) and bread (brød). According to several sources, smørrebrød was first developed by farmers. They would pack leftovers from dinner the night beforehand and place them on a ‘plate’: a slice of bread.
From there, a gastronomic tradition was born. Adam Aamann inspired a rediscovery of smørrebrød and received the 2007 “Gastronomic Academy Honorary Award” for his efforts to make open sandwiches into a culinary craftsmanship.
Chicken salad, Potato and Grilled Sirloin SmørrebrødHere’s one of Aamann’s favorites. 
Happy Cooking!
Hungry for more? See also:
Frequently Asked Questions
What type of rye bread should I use for the smørrebrød?
For this recipe, it’s best to use traditional Danish rugbrød, which is dense and has a slightly sour flavor that complements the toppings.
How can I prepare the grilled sirloin for the smørrebrød?
Season the sirloin with salt and pepper, then grill it to your desired doneness, allowing it to rest before slicing it thinly to layer on the rye bread.
What ingredients are recommended for the chicken salad topping?
The chicken salad can include cooked chicken, mayonnaise, mustard, and finely chopped celery or onions, mixed to your preference for flavor and texture.
I only see an extremely long list of ingredients, but still the instructions are nowhere to be found……