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A sandwich is a sandwich – but not in Denmark, where it is a symbol of Danish pride and culinary heritage, a staple that has evolved through time and still lords it over every table inside or outside the home. Smorrebrod (pronounced as “smur-er-brewth”) is at its basic form an open-faced sandwich made with buttered rye bread and an assortment of toppings, called “paalaeg.” It is said that the sandwich dates back to the 17th century when farmers and workers would pack lunch baskets with bread, butter and typically sausage or smoked fish.
