How-To: Make Danish Open-faced Sandwiches

Haleigh Whelan-McManus is a chef from Dublin, but he’s spent enough time in Denmark to know how to make the national lunchtime tradition: open-faced sandwiches.

Halaigh, who previously worked at Noma and is now souschef at Maemo in Oslo, gives the Danish classic his very own spin with fresh mackerel and beer-pickled onions. All served on dark rye, obviously, and dressed like a royal treat.

Check out the recipe here: https://munchies.vice.com/en_us/artic...

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