Jarlsberg sandwiches

Danish Inspired Cold Open-Faced Sandwiches

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.

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!

Roast Beef Open-faced Sandwich

Egg Open-faced Sandwich

Apple Bacon Open-faced Sandwich

Cook’s Notes for Danish Inspired Cold Open-Faced Sandwiches

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

Jarlsberg Sandwiches

Beautiful Open-Faced Sandwiches

Course: Lunch
Cuisine: Danish
Keyword: open-faced sandwich recipe, traditional Danish sandwich recipe
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6 people
Energy: 284 kcal
Author: Jennifer
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.


  • 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


  1. Cut bread in to rectangles by trimming off the side and top crusts.
  2. 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.


  • You are an artist Jennifer! These sandwiches look fantastic – each and every one. I bet they were so fun to put together and even more fun to enjoy. I could eat like this everyday! I’m really enjoying your week of sandwiches – especially this time of year. Thanks!

  • These are so pretty!! This looks just like the Smorrebrod we had on our trip to Scandanavia. I think Jarlsburg is produced in Norway too :) Really nice post!

  • These open faced sandwiches are like a piece of art, Jennifer!! They are almost too pretty too eat… almost, because who am I kidding?! These are also too delicious NOT to eat! These would be so fabulous for a party or get together! Cheers, girlfriend!

  • I forgot to mention to you that I told my neighbor about your Blistered Tomato Caprese Sandwich….(told her to check out your blog)….and she loved it!
    She has a tomato garden going with a variety of tomatoes.
    So making that sandwich recipe was nice for her.
    Thanks! :-)

  • Whoa Jennifer!!
    You definitely have a hit with these beauties! :-D
    First, a sandwich is always a very easy and filling meal.
    But, these little beauties are made to be admired, then eaten or should I say “stuff” them down….LOL!
    Your pictures are wonderful, you are a superstar photographer.
    A very nice combination of sandwiches all the way around.
    Especially with any choice of your favorite mayo’s and mustard’s.
    My first pick will definitely be the apple with Jarlsberg, bacon, sprouts and a drizzle of honey.
    Anything with bacon is a winner……just saying. :-)

    In answer to your question I made my ice cream with green kiwi.
    I just couldn’t locate any golden ones. :-(
    It is such an easy and tasty ice cream that I made some more.
    I said I would and I sure did! :-)

    Have a nice evening!


    • Thanks Dalila :) And I agree, bacon makes everything better! I had trouble finding the yellow kiwis, but mentioned them to the product guy at my supermarket and the next week, there they were. Keep an eye out. If you see some, snap them up. They are delicious!!

  • Such gorgeous sandwiches Jennifer, I’ll take one of each too. They all look like works of art, reminding me of the famous open face Swedish sandwiches called smørrebrød. I love that each is based on Jarlsberg cheese, it’s so delicious.

I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

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