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!
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Smørrebrød: Chicken Salad, Potato, and Grilled Sirloin
- Total Time: 35
- Yield: 6 open-faced sandwiches (2 of each) 1x
Description
Three classic Danish open-faced rye bread sandwiches from Adam Aamann, each topped with chicken salad, potato, or grilled sirloin.
Ingredients
- 6 slices dense Danish rugbrød (rye bread)
- 2 tbsp unsalted butter, softened
- 1 cup (150 g) cooked chicken breast, finely shredded or diced
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 stalk celery, finely chopped
- 2 tbsp finely chopped yellow onion
- Salt and white pepper, to taste
- Fresh chives or watercress, for garnish
- 3 medium waxy potatoes, boiled and sliced 1/4 inch thick
- 2 tbsp mayonnaise or creme fraiche
- 1 tsp Dijon mustard
- 1 tbsp fresh chives, snipped
- Salt and white pepper, to taste
- 8 oz (225 g) sirloin steak
- Salt and freshly cracked black pepper
- Remoulade or horseradish cream, for serving
- Crispy fried onions or sliced cornichons, for garnish
Chicken Salad Topping
Potato Topping
Grilled Sirloin Topping
Instructions
- Butter each slice of rugbrød generously on one side and set aside on a serving board.
- Make the chicken salad: combine the shredded chicken, mayonnaise, mustard, celery, and onion in a bowl. Season with salt and white pepper and mix well. Refrigerate until ready to assemble.
- Make the potato topping: toss the warm boiled potato slices with mayonnaise (or creme fraiche), mustard, and chives. Season with salt and white pepper and set aside.
- Season the sirloin generously on both sides with salt and cracked black pepper. Heat a grill pan or cast-iron skillet over high heat until very hot.
- Grill the sirloin 3-4 minutes per side for medium-rare, or until it reaches your desired doneness. Remove from heat and rest 5 minutes before slicing thinly against the grain.
- Assemble the chicken salad smørrebrød: spoon a generous mound of chicken salad onto 2 buttered rye slices. Top with fresh chives or a small bunch of watercress.
- Assemble the potato smørrebrød: layer the dressed potato slices onto 2 buttered rye slices. Garnish with additional chives and a small dollop of remoulade if desired.
- Assemble the sirloin smørrebrød: fan the thin slices of grilled sirloin over the remaining 2 buttered rye slices. Add a spoonful of remoulade or horseradish cream and top with crispy fried onions or sliced cornichons.
- Serve immediately at room temperature, open-faced, with a knife and fork.
Notes
- Rugbrød is the only correct base for traditional smørrebrød — its dense, slightly sour crumb holds the toppings without going soggy. Look for it at Scandinavian specialty shops or well-stocked grocery stores.
- The butter layer is not optional: it creates a moisture barrier between the bread and toppings, and is central to the smørrebrød tradition.
- Slice the sirloin paper-thin for the best texture on the sandwich — a sharp carving knife or a brief chill in the freezer (10 minutes) makes this easier.
- Prep Time: 20
- Cook Time: 15
- Category: Appetizer
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 smørrebrød
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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……