A slice of rugbrød, a healthy dose of butter, and generous smattering of your favorite toppings are all that's required for Danish sandwich nirvana.
) accost visitors to Denmark as soon as they step off the plane. But few tourists are familiar with the sandwich's long history and codified preparation—the traits that truly make it a uniquely Danish staple.
These days, on a slice of bread no bigger than a deck of cards, Danes heap everything from rivers of caper-spiked mayonnaise to pyramids of meatballs. Marcus Schioler, the blogger behind These rules mandate ingredient combinations, the use of utensils, and the proper sequence in which to eat multiple smørrebrød. Some rules are intuitive: avoid mixing proteins; layer thin toppings on first, then bulky ones. Others are less obvious. To eat an array of smørrebrød, start with herring and then move to other fish; eat meat next; finish with cheese.
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