The Danes have it down. They’ve perfected the art of smørrebrød, small open-face sandwiches covered with just the right amount of savory combinations. The key to making it a true smørr? Thin slices from a small loaf of moist rye bread, either Nordic or German.

Putting it Together

Set out a few slices of dark European-style rye bread, like Danish rugbrød (we’ve used German Mestemacher, too). Cut them into approximately 1½ by 3-in. pieces.

Top with:

• Mustard (we love the grainy Dijon)
• Patagonia Provisions Lemon Olive White Anchovies
• Parsley sprigs, dill sprigs or both
• A squeeze of lemon per smørr