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Sons of Norway - Norwegian Culture - Recipes - Open-Face Sandwiches
OPEN-FACE SANDWICHES
Photo showing some open-face sandwiches on serving trays

1. Smoked salmon slices on a slice of white bread, with scrambled egg or hard-cooked egg wedges and dill.

2. Shelled shrimp or crabmeat on toast, with mayonnaise and lemon.
3. Sardines in tomato sauce on whole wheat bread, with hard-cooked egg slices and fresh dill.

4. Anchovy fillets on whole wheat bread with raw egg yolk placed in an onion ring sprinkled with chopped chives.

5. Roast reindeer meat on whole wheat bread with poached apple wedges and lingonberry preserves.

6. Sautéed minute steak on whole wheat bread with leek rings, tomato, and parsley.

7. Cured ham on whole wheat bread with scrambled eggs.

8. Headcheese on whole wheat bread with pickled beets and pickled cucumbers.

9. Gamalost on whole wheat bread with butter and parsley.

10. Ship's plank with shrimp, eggs, cheese, and boiled ham.

   
 

The open-face sandwich has a long tradition in Norway. A slice of freshly cut bread, thinly spread with butter, forms the basis for artfully arranged toppings and edible garnish.

Every element of the sandwich should be fresh. The ingredients should complement one another with respect both to taste and appearance.


 

The Norwegian Kitchen is available for purchase, through the Vesterheim Bookstore.

Vesterheim Museumsbutikk
523 West Water Street
Decorah,
IA 52101
www.vesterheim.org


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