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Where Danish Means Lunch: by RW Apple Jr. →
LEAVE it to the Danes, those past masters of form and color, to turn sandwiches into still lifes.
It is hard to imagine anything less like a New Yorker’s jaw-stretching corned beef on rye or a ballpark frank than a meticulously made smorrebrod, or open-faced sandwich, with its components chosen not only for the way their tastes complement one another but also for the picture they present
