In season 1 of the Danish drama Rita, Hjørdis eats a sandwich or their school lunch. It looked like a interesting sandwich and I decided that I would recreate it to the best of my ability. I say that because I’m unsure of the ingredients.
In pursuit of making this sandwich, I discover that there’s a love for open-face sandwiches in Denmark. The name of this type of sandwich is called smørrebørd. The simplest of them all consists of sourdough rye bread called rugbrød and butter. In fact, the name smørrebørd means butter (smørre) and bread (børd). I like how they keep it practical.
The creation of sandwiches came in the late 19th century when workers had to have their lunch away from home. They needed something inexpensive and fulfilling. Thus the creation of smørrebørd. The workers piled on their left overs in hope of keeping their bellies satisfied until dinner.
Using my eyes
My head hurts. My attempt to figure out what is going on in Hjørdis’ smørrebørd seriously hurts my brain. I’ve decided to just go for it and decided it on my own what I thin I see. Since a smørrebørd has rye as it’s bread with butter. I have that much information. There’s a green spread which I can only deduce as pesto. I mean it can’t possibly be tomatillo salsa. I saw tomato and some type of cheese, pickles and sprouts. These are my ingredients for my sandwich.
The Search for Ingredients
Once I figured out what to buy, I went to go buy. Everything was easy as a breeze to find except alfalfa sprouts. I guess people don’t buy them enough for it to be in stock. Instead, I found a container of micro-greens. I never even heard of micro-greens before then. Like what is that?
Micro greens are the when they producers pick the green just barely after they grown, so they are itsy bitsy tiny greens. They are kind of cute.
The Creation
I don’t know why but every time I am creating a new recipe or trying one out and I’m not sure of the ingredients, I always make a face of disgust. The disposition of disgust comes from my ignorance of the ingredients. I usually eat pesto in pasta and the only sandwich I put it on is a panini. With my recent discovery of micro-greens, I wasn’t sure how it was going to taste. Ugh! I was so nervous. hahaha!
Hjørdis' Open-Face Sandwich
Ingredients
- 1 slice of Sourdough rye bread
- 1 tbs butter
- 1 tbs pesto
- 1 slice of tomato
- 1 slice of white cheese any--I used Havarti
- 2 mini pickles
- a pinch of micro-greens
Instructions
- 1. Toast the bread (I used the broiler on high)
- 2. Spread butter on the bread and then add pesto.
- 3. Then place all the other toppings on.
Notes
Does my sandwich looks like hers or what?
Afterthoughts
I really thought that this sandwich would be nasty and so did my husband. It turned out to be delicious. I really enjoyed making it and I hope you enjoy it too.
Facebook / Instagram / Twitter/ Pinterest