Rye bread topped with thin slices of herb-spiced rolled pork or veal, a classic Danish open-faced sandwich.
Smørrebrød med Rullepølse is a real, traditional Danish dish, known as Danish Open Sandwich with Spiced Rolled Meat. Rye bread topped with thin slices of herb-spiced rolled pork or veal, a classic Danish open-faced sandwich.\n\nSmørrebrød is a centuries-old Danish tradition of elaborately topped open sandwiches on dense rye bread, with rullepølse — a cold cut of rolled, spiced and pressed meat — being one of its most traditional and beloved toppings.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Danish home cooking, not a generic stand-in for a search term.
Serves 4
Spread each slice of rye bread generously with softened butter, all the way to the edges.
Lay a lettuce leaf on each buttered slice as a base layer.
Arrange thin slices of rullepølse or cold cuts over the lettuce, slightly overlapping.
Spoon or pipe a line of remoulade sauce over the meat.
Top with thinly sliced red onion and a scatter of fresh chives.
Serve immediately with lemon wedges on the side, eaten with a knife and fork as is traditional for smørrebrød.
Butter all the way to the edges of the bread; it's a functional layer that keeps the rye from getting soggy under the toppings, not just for flavor.
Slice the meat as thin as possible for the traditional presentation and easier eating.
Assemble just before serving since open sandwiches don't hold well once topped with wet condiments.
Use liver pâté (leverpostej) instead of rullepølse for one of the other most classic Danish smørrebrød toppings.
Add pickled cucumber slices for extra crunch and acidity.
A vegetarian version uses egg slices and cress instead of meat.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Smørrebrød is a centuries-old Danish tradition of elaborately topped open sandwiches on dense rye bread, with rullepølse — a cold cut of rolled, spiced and pressed meat — being one of its most traditional and beloved toppings.
Danish and Scandinavian delis and specialty shops carry it; a well-seasoned cold cut like a spiced pork roll can substitute if unavailable.
A dense, dark Danish rye bread (rugbrød) is essential to the character of smørrebrød; other dark, seedy ryes are the closest substitute.
With a knife and fork rather than picked up by hand, since it's typically piled generously with toppings.
Per serving (180g / 6.3 oz) · 4 servings total
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