Nistepakke is the Norwegian word for a meal packed along with you. Almost always Norwegians eat their sandwiches as open faced sandwiches called smørrebrød (which means buttered bread). This was one of my ideal lunches all of my growing up years, the one we would pack along on trips to the beach, of hiking and skiing trips, or for school. And still now when I go to visit my family in Norway, this is what I have for lunch. Why mess around when you've found your perfection? ;) —fiveandspice
thick slices of good, hearty whole grain bread
good salted butter
a few thin slices of Jarlesberg (use a cheese plane)
slices of thinly sliced salami
thin ring of sweet red bell pepper
a few thin slices of gjetost (Norwegian brown goat cheese)
Butter each slice of bread. On one of the slices layer on the pieces of Jarlsberg, salami, and the piece of red pepper. On the other piece spread on the jam (if you are the kind of person who likes jam with their gjetost - I omit this, personally), then top with the slices of gjetost. Wrap each open faced sandwich in a little pieces of sandwich paper/butcher paper and pack into your lunch pack. Eat the salami and cheese sandwich first, and save the gjetost sandwich for your dessert!
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.