Some folks welcome the routine that back to school generates, not just for the kids, but for adults as well.
As parents again step into the school lunch-making routine, I look forward to my own annual upgrade of take-to-work lunches. This year, my inspiration stems from a summertime visit to The Great Northern Food Hall in New York City’s Grand Central Terminal. Amazing rye bread and a stunning selection of smorrebrod propelled me into my own kitchen.
Smorrebrod, literally butter and bread, an open-face sandwich tradition from Denmark, deserves attention. One slice of bread with brilliant toppings just works – especially in an era when many of us are reducing our bread consumption.
The smorrebrod in the Northern Food Hall are made on moist, dense, slightly sweet whole-grain rye bread spread with an incredible butter. At home, I look for super-dense whole grain rye or pumpernickel bread. Then I buy the best butter I can afford – these days there are butter choices everywhere – Kerrygold Irish butter never disappoints. I like unsalted butter, but use salted if that’s your thing. The butter does more than add flavor and calories – it acts like a moisture barrier between the bread and the topping, effectively preventing soggy bread.