Open faced sandwiches are a tradition that is alive and well in Denmark. But the sandwiches are now usually made in a more healthy way than before.McAveler, if our parents want open faced sandwiches and want to visit Well Mimi, there are many good smørrebrød restaurants in Copenhagen, such as “Slotskælderen hos Gitte Kik”. They have been serving delicious sandwiches since 1797! I'm really surprised that you can say smørrebrød! Here is how the experts say they are made: Danish open-faced sandwiches are usually made with White bread can be used, and may be toasted. The butter should be fresh, not too hard, and should be spread on the bread in an even layer right out to the edges. Slices of rye bread should be halved before the sandwich food is placed on them. You should have ready all the food you are going to use. The types of sandwiches which do not dry so quickly should be done first. Little bits of decoration should be left until last. A practical tip is to place green, completely dry lettuce leaves under salads, but don't put lettuce leaves on all kinds of smørrebrød. Vary the kind of greenery with cress, dill, parsley, cucumber, chives, or finely sliced rings of green and red pepper.
In short, the combinations are endless and with a little imagination it is very easy to make smørrebrød. But please do remember - they are called open faced sandwiches because they really are open, so please don't spoil your beautiful creation by putting a piece of bread on top. Mimi, now I'm really starving! Let's jump back home and show our mom and dad how to make a proper open faced sandwich for our lunch! But McAveler, can't we stop at Michael's Craft Store before we leave this beautiful land?
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Practically all kinds of leftovers can be used on a sandwich: cold ham with a fried egg, cold roast pork with beets or 
