Danish Rye Bread Sandwich

Name: Danish Rye Bread Sandwich
Yield: 3 servings
Cuisine: Danish
Ingredients: 4 slices rye bread; Leverpostej (liver pâté); Pickled cucumber slices; Crispy fried onion, for topping

Leverpostejmad/LEH-ver-poh-stay-mahd/

About this dish

An open-faced sandwich on dense rye bread, topped with liver pâté, pickles, and crispy fried onion.

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Ingredients

🍞4 slices rye bread

🥩Leverpostej (liver pâté)

🥒Pickled cucumber slices

🧅Crispy fried onion, for topping

Method

Serves 3

Spread a generous layer of liver pâté onto each slice of rye bread.

Top with pickled cucumber slices.

Scatter crispy fried onion on top.

Serve open-faced, eaten with a knife and fork.

✓ What Makes it Authentic

This particular smørrebrød topping combination is one of the most classic and beloved in Danish sandwich culture.

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