I’ve bought many things from Ikea (damn you, Allen keys!), and I’ve always been intrigued by their cafeteria. You gotta love those Swedish meatballs with the lingonberry sauce and the egg and shrimp open faced sandwiches. Open faced sandwiches, or smorrebrod, actually had their start in Denmark, and they can be anything — smoked salmon on rye, liver pate on rye, or roast beef and horseradish on rye. For a person with diabetes, it is a chance to reduce the carbs that are an integral part of most sandwiches, and to make the carbs less refined and full of fiber.
I’ve substituted fiber crackers here, instead of the usual rye bread. The photo shows Wasa fiber rye, which has that authentic rye taste. If you look at the Wasa cracker ingredient list you’ll see good things like whole grain rye, wheat bran and oat flakes. Three slices of Wasa fiber rye has an amazing 8 grams of fiber.
Now I can tell you my smorrebrod story: it was two decade ago, in a lunch restaurant called the Danish Food Center. I saw the owner sit down at a small table near the kitchen. He was feasting on open-faced roast beef sandwiches. He took hold of a large thingie (which turned out to an entire horseradish root) and grated at least a cup of fresh horseradish on his sandwich. If you want to do that, you will get a lot of extra Vitamin C and minerals, and a whopping, likely unpleasant, burning sensation in your nostrils. The owner of the restaurant didn’t even flinch. Kids, don’t try this at home.