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In this article (8 sections)
What is smorrebrod?
Smorrebrod is a Danish open-faced sandwich, often built on rye bread with fish, meat, eggs, cheese or other toppings. It is not one standardized recipe. The table below preserves historical ingredient-based estimates; it is not a restaurant nutrition listing.
A 35 g bread example is about 1.2 oz by weight and a 7 g butter addition about 0.25 oz. US deli rye and condiments may differ from the Danish records, so recalculate product substitutions. The Danish rye bread guide focuses on simpler slices and the topping table compares ingredients alone.
How many calories are in an open sandwich?
The original article attributes these recipe estimates to FRIDA 6.1 ingredients. Most use a 35 g rye bread example and 7 g butter, about 122 kcal together; the stjerneskud example uses white bread instead. Several recipes omit quantities, so the totals are not fully reproducible measurements.
| Open Sandwich | Kcal |
|---|---|
| Rye bread with cheese 45+ | 189 |
| Rye bread with ham and remoulade | 203 |
| Rye bread with liver pâté and beetroot | 205 |
| Rye bread with egg and cucumber | 206 |
| Rye bread with egg and shrimp | 215 |
| Rye bread with mackerel in tomato | 214 |
| Rye bread with herring and onion | 262 |
| Rye bread with salami and remoulade | 280 |
| Rye bread with potato, mayonnaise, and chives | 288 |
| Rye bread with roast beef, remoulade, and fried onions | 290 |
| Rye bread with meatball and red cabbage | 285 |
| Rye bread with tartare, egg yolk, and horseradish | 320 |
| Rye bread with roast pork and red cabbage | 350 |
| Stjerneskud on white bread (fish, shrimp, dressing) | 650 |
Topping weights: 30 g liver pâté, 25 g salami, 20 g cheese, 50–60 g fish. Source for calorie figures per 100 g: Frida 6.1, DTU Food Institute. Pieces with homemade toppings — meatball, roast pork, tartare — are calculated from ingredients and have greater uncertainty. The everyday pieces without extras — rye bread with butter, cheese, liver pâté, or salami — are listed in calories in rye bread. The weights behind the portions are in what a slice of rye bread weighs, and the individual toppings ranked by calories in the table of 20 types of toppings.
Restaurant and homemade portions both vary. This article does not establish a fixed percentage difference between them.
What contributes most to an open sandwich?
The bread amount and type matter as well as the toppings. The table includes different recipes, including a white-bread fish dish, so its range cannot be attributed to toppings alone.
| Example Ingredient | Approximate Kcal |
|---|---|
| Rye bread, 35 g at 199 kcal/100 g | 70 |
| Butter, 7 g at 741 kcal/100 g | 52 |
| Topping | Depends on the selected food and weight |
| Dressing | Depends on the product and amount |
| Garnish | Include the actual ingredients and amounts |
Garnishes are not calorie-free. Their contribution depends on the food and amount; adding more also changes the total. The table does not establish how filling a sandwich will be.
How to make a lighter open sandwich?
Possible changes need to be calculated using the actual ingredients and amounts:
| Change | Calculation to Check |
|---|---|
| Omit 7 g of the butter example | About 52 kcal less |
| Change remoulade to another condiment | Compare both labels and portions |
| Use 20 g cheese at 263 instead of 335 kcal/100 g | About 14 kcal less |
| Change bread, toppings or number of pieces | Recalculate the full meal |
Add the values of the sandwiches actually eaten rather than assuming a typical lunch total. Missing quantities and recipe details remain sources of uncertainty.
How many open sandwiches equal a meal?
There is no standard number of pieces that makes a suitable meal for everyone. Sizes, ingredients, other foods and individual needs differ; a calorie total alone does not establish adequacy.
How to log open sandwiches quickly?
Describe the sandwich in Calorie.one and check the suggested food records and amounts. The authenticated photo flow may help identify visible ingredients, but it cannot measure their weight or reliably reveal hidden butter, dressing or other additions.
Current lookups use USDA and Open Food Facts where suitable matches exist. Review source labels and estimates before saving. Try the text-only public food calorie calculator; free access is subject to configured limits.
Frequently Asked Questions
How many calories are in a slice of rye bread with liver pâté?
The historical example with 35 g bread, 7 g butter, 30 g liver pate and 20 g beetroot is about 205 kcal when calculated before rounding. Without the butter it is about 153. Other products and quantities differ.
What is smorrebrod?
Smorrebrod is a Danish open-faced sandwich, often built on rye bread with fish, meat, eggs, cheese or other toppings. It is not one standardized recipe. The table below preserves historical ingredient-based estimates; it is not a restaurant nutrition listing.
A 35 g bread example is about 1.2 oz by weight and a 7 g butter addition about 0.25 oz. US deli rye and condiments may differ from the Danish records, so recalculate product substitutions. The Danish rye bread guide focuses on simpler slices and the topping table compares ingredients alone.
How many calories are in an open sandwich?
The examples range from 189 to 650 kcal. Most use rye bread with toppings, while the stjerneskud uses white bread and fish. These are recipe estimates, not a universal range for open sandwiches.
Is an open-faced sandwich healthy?
A calorie table cannot assess overall dietary suitability. The ingredients, quantities and rest of the diet matter; calorie content alone does not establish whether a sandwich is healthy for a particular person.
How many calories are in a 'stjerneskud'?
The original article estimates about 650 kcal for a version with white bread, steamed and fried fish, shrimp, dressing and garnishes. Without full ingredient weights and cooking details, this is a broad recipe estimate rather than a measured serving.