Danish Open-Faced Shrimp & Egg Sandwich

Prep Time
Cook Time
Ready In

Recipe: #26427

July 06, 2017

Categories: Sandwiches

"My mom is from the North Sea coastal area of Germany which continues into Denmark. Many of the traditional foods she made from her childhood are evocative of Denmark as well. This recipe is from a Danish website, very similar to they type of sandwich I grew up with! We always ate them with a knife and fork."

Original is 2 servings


  • Serving Size: 1 (400.2 g)
  • Calories 340.9
  • Total Fat - 10.3 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 393.1 mg
  • Sodium - 1068.9 mg
  • Total Carbohydrate - 36 g
  • Dietary Fiber - 6.7 g
  • Sugars - 6.9 g
  • Protein - 32.2 g
  • Calcium - 270.1 mg
  • Iron - 3.9 mg
  • Vitamin C - 118.4 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Butter each slice of bread.

Step 2

Layer on in order: lettuce leaf, slices of eggs, half the shrimp, topped with a ribbon of mayonnaise.

Step 3

Tuck in the tomato slices on the sides of each sandwich, add lemon wedge to each.

Step 4

Sprinkle with chives or dill and sea salt, if desired.


  • Fresh shrimp are the best, although most of us will probably have to settle for frozen (or even canned?!?!)

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • Choose dark rye bread for the best flavor and texture.
  • Cooked shrimp should be chilled before adding to the sandwich.

  • Substitute whole-grain bread for the rye bread for added fiber and nutrients. This substitution can help to increase the nutritional value of the sandwich, making it a healthier option.
  • Substitute Greek yogurt for the mayonnaise for a lower-fat, higher-protein option. This substitution can help to reduce the fat content of the sandwich, while still providing a creamy and flavorful topping.

Open-Faced Salmon & Egg Sandwich Substitute 2 ounces of cooked salmon for the shrimp, and use dill instead of chives for the garnish.

Roasted Asparagus with Lemon and Garlic: This is a great side dish to serve with the Danish Open-Faced Shrimp & Egg Sandwich. Roasting asparagus brings out its natural sweetness and the lemon and garlic add a bright, zesty flavor that pairs perfectly with the shrimp and egg. Plus, it's a healthy and easy to make side dish!

Tomato and Avocado Salad: This light and refreshing salad is the perfect accompaniment to the Danish Open-Faced Shrimp & Egg Sandwich. The sweet and juicy tomatoes and creamy avocados are a great contrast to the flavors of the sandwich and add a healthy dose of vitamins and minerals. Plus, it's easy to make and sure to be a hit with everyone!


Q: How do I make sure the shrimp is cooked?

A: To ensure the shrimp is cooked properly, use a thermometer to check the internal temperature has reached 145°F. Alternatively, check that the shrimp is opaque and the flesh is firm.

Q: How long should I cook the shrimp?

A: The cooking time for shrimp depends on the size and thickness of the shrimp. Generally, shrimp should be cooked for a few minutes until they are pink and opaque. If using a thermometer, the internal temperature should reach 145°F.

1 Reviews


Made as written for CQ4 & the Happy Camper team - I chose this lovely recipe to feature for my Scandinavian Smorgasbord Challenge. It's certainly a classic for the genre, so tasty & such an easy quick-fix. I used Icelandic baby shrimp. Siggi is a stickler for having his dinner on time ea night, but he walked thru the door after work, saw what I had made today & started begging to have his dinner early. I was happy to oblige & he is still smiling from the pleasure. Thx for sharing this recipe w/the Quest. :-)


review by:
(28 Aug 2017)

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Fun facts:

The Danish Open-Faced Shrimp & Egg Sandwich is a traditional dish from the North Sea coastal area of Germany which continues into Denmark. It is said to have been the favorite sandwich of the famous Danish writer, Hans Christian Andersen.

This sandwich is also said to be the favorite of the late Queen Margrethe II of Denmark, who enjoyed it for lunch during her coronation in 1972.