These beautiful Danish open-faced sandwiches were inspired by my belief that we eat with our eyes first. They are a celebration of the wonderful bounty of Summer produce right now. And they are a testament to the fact that a great cheese is the perfect starting point for a delicious sandwich.

Disclosure: This post is sponsored by Jarlsberg cheese. As always, all opinions are my own.

Danish open-faced sandwiches

These sandwiches are so easy to put together there is no reason we shouldn’t enjoy them often! Start with some lovely bread. I’ve used a thin, dark pumpernickel rye bread, as well as a hearty, multigrain bread. Cut into rectangles and top with a couple of slices of Jarlsberg cheese. From there, be creative. Grab whatever is fresh and catches your eye in the fridge. I used a mandoline to slice the cucumber and radish, but a sharp knife and a steady hand works just as well.

My sandwich adventure created three different sandwiches – Roast Beef, with Jarlsberg, cucumber, red onion and a horseradish mayo; Hard-boiled Egg, with Jarlsberg, cucumber, red onion, sprouts and a mustard mayo and finally, an Apple, with Jarlsberg, bacon, sprouts and a drizzle of honey. Find the recipe for all these sandwiches below!

Egg Open-faced Sandwich

Apple Bacon Open-faced Sandwich

Roast Beef Open-faced Sandwich

Cook’s Notes

Jarlsberg cheese is conveniently available in sandwich-ready slices. Look for them in your grocer’s deli cheese section. You can also buy Jarlsberg in block form and slice it as needed.

Don’t forget to season your sandwiches with salt and freshly ground pepper, when finished.

Let your preferences and tastes dictate your sandwiches. Start with a spreading of mayonnaise or mustard, or just butter.

Have all your ingredients sliced, cooked, mixed etc. before you start assembling your sandwiches. Sprouts and greens wilt fairly quickly, so you’ll want to assemble efficiently and enjoy soon after making, for the freshest taste.

Danish Inspired Cold Open-Faced Sandwiches

open faced Danish sandwiches

Get the Recipe: Danish Inspired Cold Open-Faced Sandwiches

Delicious and pretty open-faced sandwiches, in 3 different varieties to suit all tastes. Instructions below do not always include precise amounts. That will vary depending on how many sandwiches you want to make.
5 stars from 1 rating
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Yield: 6 people


  • Assorted Bread, buttered, (I used Pumpernickel Rye and Multigrain)

Roast Beef Sandwiches:

  • Dijon mustard or mayonnaise,, spread on bread
  • 2 slices Jarlsberg cheese, per sandwich
  • Cucumber, sliced
  • Spring mix or assorted greens
  • Red Onion rings
  • Deli Roast beef
  • Horseradish Mayo, (2 Tbsp. mayo mixed with 1 tsp. horseradish)
  • Chives, whole and chopped
  • Salt and pepper, to taste

Egg Sandwiches:

  • Dijon mustard or mayonnaise, spread on bread
  • 2 slices Jarlsberg cheese, per sandwich, per sandwich
  • Spring mix or assorted greens
  • Cucumber, sliced
  • Radish, sliced
  • Hard-boiled eggs, cut into quarters
  • Mustard Mayo, (2 Tbsp. mayo mixed with 1 tsp. Dijon mustard)
  • Pea shoots
  • Salt and pepper, to taste


  • Dijon mustard or mayonnaise , spread on bread
  • 2 slices Jarlsberg cheese, per sandwich, per sandwich
  • Spring mix or assorted greens
  • Apple, cut into thin slices
  • Bacon slices, cooked and cut in half
  • Sunflower sprouts
  • Honey


  • Cut bread in to rectangles by trimming off the side and top crusts.
  • Simply assemble sandwiches by stacking ingredients in the order that they are listed below. Be creative and create your own designs with the ingredients, or use the photos to guide you.
Cuisine: Danish
Course: Lunch
Author: Jennifer
Calories: 284kcal, Sodium: 2mg, Calcium: 2mg
Tried this recipe?Mention @seasonsandsuppers on Instagram or tag #seasonsandsuppers.