Danish Open-Faced Shrimp & Egg Sandwich

Prep Time
Cook Time
Ready In

"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 recipe yields 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 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.

Tips & Variations

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



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)