Smörrebröd with Aoste Le Briedu salami

This Smörrebröd recipe is a souvenir from Denmark a few years ago. Theres stood in front of the counter in a small café in Maribo and simply said: “Isn’t that just a sandwich?” It wasn’t. It was a complete lunch on a slice of bread, and smörrebröd has been on the table ever since.

At home the usual question arose: how do we make it our business? What ideas do we have for bringing this classic to us? Our answer lies at the service counter. Hearty Aoste salami, served with a crunchy apple and walnut topping, and you’re done. If you love sandwiches as much as we do, you may already know our Croque Aoste or the French Bistro Salad with Aoste Baguette Salami. This Danish-French sandwich revolution is in the same league, just cold and on the table in 20 minutes. The brilliant thing about it is that it’s easy to prepare for visitors. You can prepare each component and then just put them together.

Aoste Le Briedu Salami – Air-dried French salami with 5% Brie, covered in the classic edible layer of noble mold. Not only does this sound fantastic, this combination also tastes great. You can get them freshly sliced ​​at the service counter.

Rye bread – The classic base for every smörrebröd. Take a strong, densely baked bread from the bakery that doesn’t buckle under the topping. For an extra kick, lightly toast it.

Apple – A sour Boskoop brings freshness and bite to the topping. The lemon juice in the dressing keeps it nice and light.

Walnuts – Provides crunch and pairs with apple and grapes like they were made for each other.

grapes – Light and dark seedless grapes bring a juicy sweetness that balances the salty salami.

Crème fraîche – Base for the dressing. With honey, Dijon mustard and lemon juice, it becomes a creamy marinade in just one minute.

Le Briedu is new at the counters in German supermarkets, and to be honest, it immediately made us curious when we first heard about it. Aoste combines his air-dried French salami with the Germans’ favorite French cheese: Brie. Five percent is directly in the salami, and the typical white layer of mold, the Fleur Blanche, sits on the outside. You can just eat them too. It is precisely these three components that make this salami so incredibly aromatic. The spicy, salty salami, the deep aroma and the light creaminess of the Brie and the Fleur Blanche, which supports the Brie again: WE LOVE IT!

But the highlight is also the shape. The loaf is rectangular, so the slices from the counter pretty much fit on one slice of bread. No trimming, no overlapping, no bare corners of bread. If you get a delicious brown bread that has this typical bread shape, Aoste Le Briedu fits pretty perfectly.

For our Smörrebröd we rolled them up a little to make the whole thing look nicer. Important to know: Le Briedu is only available freshly sliced ​​at the service counter, not on the self-service shelf. So ask for it directly at the deli counter.

The crucial point with every Smörrebröd: The bread must be protected from moisture, otherwise it will get soggy. The butter layer is therefore not a question of taste, but of technique. Spread it right to the edge; it acts like a barrier between the bread and the topping. The salami also supports this effect.

Second point: Grate apple and carrot coarsely, not finely. When finely grated, the vegetables draw too much juice and the topping becomes soggy. When coarsely grated, everything remains crunchy, even after a few minutes of steeping.

And third: The marinated topping goes on the bread shortly before serving. You can prepare it without any problems, just store it separately.

What makes our recipe different from the usual variants? No fish, no pickling, no ingredients that you have to order first. Everything is available in the supermarket, the Aoste Le Briedu at the service counter. If you like this combination, you should also take a look at our pumpkin risotto with Aoste Noisette salami.

Then go to the service counter and grab the rye bread. If you have recreated your Smörrebröd, please show it to us on Instagram at @gernekochen, we are looking forward to your topping ideas. And if you’re looking for finger food for your next celebration: our pizza cupcakes with Aoste baguette salami are the perfect warm counterpart.