Denmark’s smørrebrød custom started in the 19th century when factory and farm workers couldn’t go home for their midday meal. Instead, they packed a lunch of a couple of slices of rugbrød (danish dark rye bread) smeared with butter or animal fat to prevent the toppings juices from softening the bread, and then topped with cold meats, fish or leftovers from the night before.

This tradition took hold, eventually moving into the Danish mainstream. Soon people started to decorate the slices of bread rather than simply using them as a plate and a quick meal. It soon become very fashionable, with people gathering to enjoy elaborate creations in restaurants and cafes. The open sandwich also secured its place at the holiday table where most Danes would enjoy a long lunch or dinner with loved ones and a glass or two of snaps, a neutral liquor spiced with herbs and fruit.

As the name implies, open sandwiches are topless. They have everything on show and there is no hiding bad ingredients. Although we do like our condiments in Denmark, smørrebrød are traditionally made with fresh, healthy and wholesome ingredients so they are fairly good for you.