Description
Three classic Danish open-faced rye bread sandwiches from Adam Aamann, each topped with chicken salad, potato, or grilled sirloin.
Ingredients
Units
Scale
- 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