Italian Salad and Ham Smørrebrød

A classic smørrebrød comprised of a creamy, mustardy vegetable salad and savory ham alongside.



For the Smørrebrød:

4 thin slices of dense rye bread

Butter for spreading

Baby arugula or other small salad greens

4 slices of thinly sliced ham

Italian Salad, recipe follows

Chopped chives for serving

For the Italian Salad:

Coarse salt and freshly ground pepper

½ cup frozen peas

2-3 small to medium size carrots, peeled and cut into ½ inch cubes (about ½ cup)

6-8 thin asparagus spears, chopped into 1 inch lengths

2 tablespoons mayonnaise

2 tablespoons sour cream

1 tablespoon dijon mustard


  1. Combine cold water and several ice cubes in a bowl.  Set aside. Bring a small pot of water to a boil. Add a good sprinkle of salt.  Add carrots to the boiling water and cook for 4-5 minutes or until just tender. Remove from the water with a slotted spoon and transfer to the bowl of ice water to stop the cooking.  Add asparagus to the boiling water. Cook 2-3 minutes or until just tender (if all you can find is thick asparagus spears, this will take more time). Transfer to the ice bath with the carrots.  Add the peas to the boiling water. Cook 1 minute and transfer to the icy water. Drain vegetables.
  2. In a medium bowl whisk together mayonnaise, sour cream and mustard.  Add vegetables and gently mix to combine. Season with salt and pepper to taste (you may not need any).

  3. Transfer bread slices to a work surface.  Spread with butter and top with lettuce greens.  Add a slice of ham and a generous dollop of the Italian Salad.  Garnish with chopped chives (parsley or dill would also be nice).  Serve.

Keywords: smørrebrød, ham, Italian Salad, asparagus, carrots, peas, open sandwich, Danish