We all know that smørrebrød is an institution in Danish cuisine: a slice of rye bread richly decorated with fresh and tasty ingredients, served as a main course or starter. Beautiful to look at, wonderful to eat. Today I suggest Italian variations of the classic smørrebrød, combining traditional Danish elements with iconic Italian ingredients. A taste experience that unites Northern and Southern Europe.

As good Italians, we suggest using extra virgin olive oil instead of butter as the base for the dish... I know you may not agree, but I think the freshness and complexity of extra virgin olive oil (or some herb oils) can add an extra dimension to each of these open sandwiches. I have determined the aging times for Parmigiano Reggiano that I recommend for each open sandwich that requires it. Of course, you are welcome to adjust it to your own taste. :-)

1. Sandwiches with Parma Ham, Arugula and Balsamic Vinegar

Ingredients:

• 1 slice of rye bread
• 1-2 thin slices of Parma ham
• Fresh arugula
• Flakes of Parmigiano Reggiano 18 months
• Drops of gourmet balsamic dressing from Modena
• Extra virgin olive oil

Procedure:

1. Drizzle a little olive oil on the rye bread.
2. Place the slices of Parma ham on the bread.
3. Add a handful of fresh arugula and some flakes of Parmigiano.
4. Finish with a few drops of balsamic dressing for a touch of sweetness and tartness.

This open-faced sandwich is a true explosion of flavor. The Parma ham pairs perfectly with the fresh arugula and Parmigiano flakes, while the balsamic dressing adds depth and an aromatic note.

2. Sandwiches with Fresh Goat, Honey and Walnuts

Ingredients:

• 1 slice of rye bread
• Fresh goat cheese
• Acacia or flower honey
• Chopped walnuts
• Fresh rosemary for garnish
• Rosemary oil

Procedure:

1. Drizzle a little rosemary spice oil on the rye bread.
2. Spread a generous layer of fresh goat cheese on the rye bread.
3. Add a handful of chopped walnuts and finish with a drizzle of honey.
4. Garnish with a sprig of fresh rosemary for an aromatic touch.

This variation is perfect for those who love sweet and salty. The creaminess of the goat cheese pairs well with the sweetness of the honey and the crunchy texture of the walnuts, enhanced by the scent of rosemary.

3. Carbonara sandwiches

Ingredients:

• 1 slice of rye bread
• Cubes of guanciale riserva
• Grated Parmigiano Reggiano 30 months
• Freshly ground black pepper
• Extra virgin olive oil

Procedure:

1. Drizzle a little extra virgin olive oil on the rye bread.
2. Fry the guanciale cubes in a pan until crispy.
3. Place the crispy guanciale on the rye bread.
4. Add slices of hard-boiled egg.
5. Sprinkle generously with grated Parmigiano and a sprinkle of freshly ground black pepper.

Inspired by the famous carbonara, this sandwich brings the intense flavors of guanciale and parmesan cheese into a simple and tasty format. A perfect combination for those who love hearty and flavorful dishes.

4. Sandwiches with Truffle Salami, Sun-Dried Tomatoes and Ricotta

Ingredients:

• 1 slice of rye bread
• Slices of voglietta truffle salami
• Sun-dried tomatoes in oil
• Fresh ricotta
• Fresh basil leaves
• Truffle oil

Procedure:

1. Drizzle a little truffle spice oil on the rye bread.
2. Spread a layer of fresh ricotta on the rye bread.
3. Place the slices of truffle salami and the sun-dried tomatoes on top.
4. Garnish with fresh basil leaves for an aromatic touch.

This open-faced sandwich combines the intense flavor of truffle salami with the sweetness of sun-dried tomatoes and the creaminess of ricotta, creating a well-balanced dish full of Mediterranean flavors.

5. Sandwiches with Mozzarella di Bufala, Pesto and Cherry Tomatoes

Ingredients:

• 1 slice of rye bread
• Fresh buffalo mozzarella
• Genoese pesto
• Cherry tomatoes
• Basil spice oil

Procedure:

1. Drizzle a little basil oil on the rye bread.
2. Add slices of mozzarella di bufala and halved cherry tomatoes.
3. Add pesto alla genovese and a basil leaf.

This variation is a tribute to the fresh and light flavors of Southern Italy. The combination of mozzarella di bufala, pesto and cherry tomatoes is a classic that goes perfectly with the crispness of the rye bread and brings the characteristic colors of the Italian flag to a classic Danish dish.

Conclusion: Smørrebrød, with its simplicity and versatility, is an excellent base for experimenting with ingredients from different culinary traditions. These five Italian variations of the classic Danish dish bring the richness and variety of Mediterranean cuisine to the table, offering new flavor experiences for those who want to try something different without giving up tradition.

Buon appetito!