Copenhagen, Denmark
A final entry from our 2025 trip to Copenhagen includes a feature on the ever-present Smørrebrød, an open-faced sandwich that can be topped with many different options. This national dish of Denmark has humble beginnings, originally serving as the main lunch for agricultural laborers. Smørrebrød translates as “butter bread” and typically has a rye bread base (rugbrød), covered with butter and a wide array of toppings. As toppings are usually piled pretty high, the “sandwich” is served with a fork and knife.
There is really no wrong set of toppings for smørrebrød, but people typically eat two open-faced sandwiches, with a different main topping on each. Typically, the first sandwich will be fish-based, with herring, salmon, or prawns as options, and the second will feature cold cuts such as roast beef or ham. While we did not go to too many sit-down restaurants on our trip to Denmark, I did pick up a couple for my flight home from Hallernes Smørrebrød in the Copenhagen Airport. There are many options to suit every taste, including beef, pork, chicken, fish, and vegetarian options. I appreciate that the meal is filling and pretty healthy, depending on your toppings. Smørrebrød has even become a go-to option for me while flying, as it can be preordered as a meal on Icelandair, and I just enjoyed a sandwich on my most recent trips to Europe.
If you are on a budget, you can buy all the ingredients at a local grocery store and make your own version of this classic Scandinavian dish. Butter and bread are readily available, and it depends on what toppings you choose. It is always fun when traveling to find a go-to local dish to bring home and add to my diet.
