A delicate sandwich found in “Varme Småretter”
(Small Hot Dishes) published by Gyldendal in 1991
This dish can be served as light lunch or a small evening meal. You may want to toast the white bread slices in your toaster instead of frying them in butter in the frying pan.
A lunch or evening meal recipe found in
“Fjærfe på Menyen” (Poultry on the Menu)
published by Den Norske Bokklubben i 1984
A recipe for a typical sixties Norwegian weekend snack found in
“Lørdagskos” (Saturday Enjoyment) published in 1967![tartar_post_thumb[2]_thumb](https://recipereminiscing.wordpress.com/wp-content/uploads/2017/10/tartar_post_thumb2_thumb1.jpg "tartar_post_thumb[2]_thumb")
I remember my mother serving sandwiches like these back when this book was new and fashionable. A little unusual for a boy in his early teens, but I quickly became used to it and I still make tartar sandwiches once in a while – Ted
A tempting sandwich recipe found in “Stora Boken om
Smörgåsar og Smörgåstårtor” (The Big Book on Sandwiches
and Sandwich Cakes) published in 1985
Shrimp sandwiches are popular throughout Scandinavia.
Most restaurants and cafes have at least one variation
on the menu. This one is Swedish.
A sandwich recipe from “Thrifty New Tips on a
Grand Old Favorite” published by H J Heinz Co in 1932
A classic scandinavian sandwich recipe found in “Stora boken om Smörgåsar & Smörgåstortor” (The Big Book about Sanwiches and Sandwich Cakes) utgitt i 1985
This sandwich is typical for the lavish sandwiches one can get
at cafes and restaurants in Copenhagen
A Juicy steak sandwich recipe found in “Minikokeboken – Storfekjøtt Klassisk og Moderne” (The Mini Cook Book –
Beef Classic and Modern) published by
the Norwegian Information Office for Meat
Chiabatta eller Ciabatta (Italian pronunciation: [tʃaˈbatta], literally slipper bread) is an Italian white bread made from wheat flour, water, salt, and yeast, created in 1982 by a baker in Verona, Veneto, Italy, in response to the popularity of French baguettes. Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations.
While panino indicates any kind of sandwich regardless of the bread used (whether slices or a bun), a toasted sandwich made from small loaves of ciabatta is known as panini (plural of panino) outside Italy.
A vegetarian lunch / snack recipe found in “Sundt og Godt”
(Healthy and Delicious) published by Det Beste in 1988
Mild, mashed beans get a spicy and hot flavour in this fiber-rich stew, served on toasted white bread with cooling tomato slices.
A delisious Afternoon Tea sandwich recipe found
on teatimemagazine.com
These pretty Ham, Pineapple, and Cucumber Sandwiches,
garnished with thin slices of cucumber, will add a touch of elegance
to your tea table.
A delicious toast recipe found in “Matglede Som Aldri Før”
(Joy of Food Like Never Before) published by
Skaninavisk Press as in 1977
A sandwich recipe found in “Matglede Som Aldri Før”
(Food Enjoyment Like Never Before) published by
Skandinavisk Presse as in 1977
Lyngør is a village area on a group of small islands in the municipality of Tvedestrand in Aust-Agder county, off the southeast coast of Norway. The village is about 12 kilometres (7.5 miles) northeast of Tvedestrand city center and also 12 kilometres (7.5 miles) south of the city of Risør.
Previously a popular home for sea captains, the village is accessible only by boat, has no cars, and is known for its scenic harbour and charming wooden houses. It is recognized as one of the best-preserved communities in Europe. Most of the buildings are now summer homes, but there are about 70 permanent, year-round residents. A hugely popular destination in the summer months, it has in later years struggled to maintain a stable permanent population. The community has a sail-making factory, a few restaurants that are open during the tourist season, and a famous general store.
A tempting sandwich recipe foubd in “Stora Boken om
Smörgåsar og Smörgåstårtor” (The Big Book on Sandwiches
and Sandwich Cakes) published in 1985
A classic Danish sandwich found in “MENU International Madleksiokons – Småretter og Salater” (MENU Internatonal
Food Encyclopedia – Snacks and Salads)
published by Lademann in 1975
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A classic Swedish openfaced sandwich found in ”Stora Boken on smörgåsaroch Smörgåstårtor” (The Big Book on Sandwiches and Sandwichcakes) publiched in 1985
Three recipes from “Stora boken om Smörgåsar och Smörgåstårtor” (The Big Book on Sandwiches and Sandwich Cakes) published by ICA Bokförlag in 1985
The Scandinavian open sandwich (Danish: smørrebrød, Norwegian: smørbrød, Swedish: smörgås or macka) consists of one piece of buttered bread, often whole-grain rye bread (Danish & Norwegian: rugbrød, Swedish: rågbröd), topped with, for instance, cheese, cold steak, shrimps, smoked salmon, caviar, hard boiled eggs, bacon, herring, fish fillets, liver pâté (Danish: leverpostej, Norwegian: leverpostei Swedish: leverpastej), and/or small meatballs. This is typically complemented by some herbs and vegetables such as parsley, cold salad, thinly sliced cucumber, tomato wedges and/or pickled beets etc. on the same slice of bread.
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Condiments, such as mayonnaise, or mayonnaise-based dressing is also often included in some form. An old traditional replacement for butter on a piece of bread with herring is pork fat. There are many variations associated with the smørrebrød/smørbrød/smörgås and there are even special stores, cafés and restaurants (especially in Denmark) that specialize in them.
RecipeReminiscing 