The DT today has an article about sandwiches – http://www.telegraph.co.uk/foodanddrink/recipes/10101267/Sandwiches-Leave-mine-open.html – which of course pressed my Viking button.
Because the thing it doesn’t mention is that smørrebrød (‘spreadbread’) are not generally eaten with the fingers from a lunch-pack but with a knife and fork from a plate. When people have picnics they add a ‘lid’ as we non-Vikings do. And lunch-on-the-hoof is far less common here too. Offices actually stop for lunch and the staff sit together with their lunch-packs in designated rooms, usually equipped with machines for making horrendously strong coffee which lies in wait for the unwary from break to break.
Sandwich buffets are popular too. But don’t look for soup as a starter. Save yourself for fresh fruit and/or a cloying pastry dessert – which explains perhaps why Danes enjoy a shorter working week than most in Europe and it is rare to find an office functioning at all after 4 pm.
Boadicea's Chariot 
For some reason my pic is a mini with IE and only grows if you click it! Help, please!
“but mostly smørrebrød look like dresses Andy Warhol’s guests would have worn.” (From the DT article.)
Janus, your picture looks VERY appetising at this early hour!
Stuff your aesthetics. Shove a sausage in there and put a lid on it, J-man. Then we’re talking.
I’ve made open sandwiches for years, can’t stand all that bread! My favourite is a Reuben. Toasted rye with caraway, sauerkraut, fresh corned beef (home made), melted swiss and thousand island dressing, (home made) With home made dill pickles. Brilliant. If ever I eat out at lunch I always tell the waitress to leave the top bread/bun/whatever off the plate. When you look at t he amount of bread in American sandwiches no wonder they are all so fat!! AND then they have fries on the side!!!!!
American supermarkets do a very good line in corned brisket on sale for St Patrick’s day, it is always vacuum packed in heavy plastic, just the thing to buy a dozen or so and drop in the freezer, it is always less than half price for just one week a year. One of the very few things you can’t get in the UK in the same style.
You boil it up like salt beef but add extra bay, onions, pickling spice and dried chillies to whop it up a bit. Seriously good sandwich.
Can’t get gravlax here, any attempt is a bloody disaster, strange really considering the salmon are magnificent.