Rugbrød and Smørrebrød: A Match Made in Heaven

Ebony and Ivory, Romeo and Juliet, Tom and Jerry; all of these cannot live fully without the other as if they have no value when one of the other pair is missing. This pairing can also be compared to the relationship of Rugbrød and Smørrebrød when it comes to creating open-faced sandwiches. It has been a match made in heaven, which began in the mid 1800s, when working people had to bring their lunch with rye bread and butter, and then have it topped with various delicacies such as cold cuts, boiled eggs, leverpostej, herring, and other spreads. Back in the old days, they also add another rye bread at the top, just like eating a standard sandwich.

Rye bread was already available for consumption as early as 980 BC. Smørrebrød began in the Middle Ages, where stale bread is used as a base to suck the flavors… and then have it discarded?! This culture was altered over time because the bread was the tasty part, as later generations observed. Although they never met early, Rye bread was incorporated with the open-faced sandwich because it serves perfect as a topping platter, holding all the pålæg together. The texture, sourness, and heaviness of the bread are suitable for enjoying lunches with toppings over bread, which can be filling, despite of a single serving. This match has been recognized by millions, even in other countries, as they have observed that Smørrebrød tastes differently without that touch of dark rye bread and butter under the light or heavy pålæg.

 

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