Sandwich News
New sandwich shop imports European flavors to Dallas Farmers Market
A fun new stand has opened at the Dallas Farmers Market with sandwiches and many cool accents in its name. Called Smörgåsbørd Sandwich Table, it's a sandwich shop inspired by the open-faced sandwiches one finds abroad.
Smörgåsbørd is a family-run concept from brothers-in-law Tyler Reed and Matt Thompson, and celebrated its opening at the market on June 29.
"We get a lot of inspiration from traveling and last summer we went to Denmark, where we discovered this open-faced sandwich," Reed says. "But we're doing a fusion approach. We love Texas flavors, too."
At Smörgåsbørd, you can get an open-faced sandwich or a regular one, if you like, with smoked turkey, Cajun turkey breast, and smoked salmon, dressed up with flavorful spreads such as avocado-flavored cream cheese.
"It's Scandinavian style but with the flavors of Texas," Reed says.
In what is reminiscent of the Chipotle-style model, the ingredients are presented as if on a salad bar. You go down the line, order what you want, and it's weighed at the end. But they also have some recommended sandwich compositions, such as smoked salmon, cream cheese, red onion, and capers on sourdough; smoked turkey with lingonberry spread and mixed greens on sourdough; and roast beef with live pate cream cheese spread on rye.
This also makes them a perfect place to go for deli and meat trays, and for catering orders, presuming you're ordering on the weekends. As a Dallas Farmers Market stall, their hours are Friday from 10 am-3 pm, and 9 am-5 pm on Saturday, with plans to open on Sundays in the future.
It's all very European, and they make the most of their market location by sourcing ingredients right from the farmers.
"My mom is part Swedish and she grew up eating open-faced sandwiches," Reed says. "This is how they do it in Eastern Europe and Scandinavia."
They're getting their bread from Empire Baking Co., which tells you they're sourcing wisely. And Thompson, who has restaurant experience, says they're preparing all of their meats, pickles, spreads, and mustards themselves.
They're also taking an eco-friendly approach with wooden forks and spoons and an attentiveness to reducing waste.
"We want to shake things up and do things differently," Thompson says. "You know how tacos are now doing new flavors, and we're hoping open-faced sandwiches can be next tacos."
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