Vorsmorgosar (Spring Sandwiches)
Submitted by Betty755
Swedish pan-fried sandwiches filled with anchovy butter, Dijon mustard, hard-boiled egg, and fresh dill. Vorsmorgosar fry up golden and crispy - serve as lunch or cut into cocktail bites.
YIELD
6 sandwichesPREP
5 minCOOK
10 minREADY
15 minVorsmorgosar are a Swedish springtime classic — thin-sliced bread stuffed with a savory anchovy butter filling and pan-fried until the exterior is golden, crispy, and deeply satisfying.
The filling is punchy. Ten anchovy fillets mashed with softened butter, Dijon mustard, finely chopped hard-boiled eggs, and a generous handful of fresh dill. It should be smooth enough to spread thickly, and the flavors — briny, mustardy, rich — are exactly what you want once the bread goes into the hot butter-and-oil pan.
Fry two or three sandwiches at a time for 2 to 3 minutes per side. You’re looking for a deep, even golden-brown crust.
These make a genuinely good make-ahead recipe. Assemble the sandwiches, wrap in wax paper, and refrigerate for up to three days or freeze them. Defrost fully before frying.
Serve whole for lunch, or cut into quarters and pass at cocktail hour.
Chef Tips
- Day-old bread slices cleanly and holds up better in the pan than fresh bread, which can compress and get gummy
- Press the sandwiches together firmly before frying so the filling doesn’t escape into the pan
- Use a combination of butter and oil: the butter adds flavor, the oil raises the smoke point so the butter doesn’t burn
- Drain on paper towels immediately after frying and serve right away — they lose their crispness as they sit
Variations
- Substitute chives and parsley for dill if fresh dill isn’t available
- Add a layer of thinly sliced cucumber or cornichons alongside the filling for brightness
Ingredients
Directions
Trim the crusts from the load of bread and cut into 12 slices ⅛ inch thick.
In a small bowl, mash together the chopped anchovies, butter, mustard, eggs, herbs and pepper.
The mixture should be quite smooth.
Thickly spread it on 6 slices of bread.
Top each slice with another piece of bread and lightly press them together.
At this point, the sandwiches may be wrapped in wax paper and refrigerated for up to 3 days or even frozen (they should be thoroughly defrosted before using).
Over moderate heat, melt the butter and oil in a 10 to 12 inch skillet.
When the foam subsides, add the sanwiches, 2 or 3 at a time, and fry for 2 to 3 minutes on each side until they are crisp and golden brown.
Drain on paper towels and serve while hot either whole as a main luncheon course or snack, or cut in quarters to accompany cocktails.
Makes 6 sandwiches or 24 hors d’oeurve
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