{"id":7907,"date":"2025-10-06T14:12:39","date_gmt":"2025-10-06T12:12:39","guid":{"rendered":"https:\/\/grimeton.org\/2025\/10\/06\/world-heritage-sites-head-chef-reaches-the-final-with-a-well-balanced-open-sandwich-in-mack-sm-2025\/"},"modified":"2025-10-06T14:12:39","modified_gmt":"2025-10-06T12:12:39","slug":"world-heritage-sites-head-chef-reaches-the-final-with-a-well-balanced-open-sandwich-in-mack-sm-2025","status":"publish","type":"post","link":"https:\/\/grimeton.org\/en\/2025\/10\/06\/world-heritage-sites-head-chef-reaches-the-final-with-a-well-balanced-open-sandwich-in-mack-sm-2025\/","title":{"rendered":"World Heritage site\u2019s head chef reaches the final with a well-balanced open sandwich in Mack-SM 2025"},"content":{"rendered":"

Potato dumplings on bread, Tuscan salami, forest flavours and a classic open sandwich in a new take. Four finalists, each with a uniquely composed sandwich, are through to the final of Mack-SM 2025. Among them is Daniel Svensson, head chef at the Grimeton World Heritage site. <\/strong><\/b><\/p>\n

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Daniel Svensson, head chef at Matsalen, Grimeton World Heritage site<\/p>\n

On 8 November, at Stockholmsm\u00e4ssan, it will be decided who creates Sweden\u2019s tastiest, most innovative and well-balanced sandwich \u2013 and thus takes home the title of Swedish Sandwich Champion.<\/p>\n

When Mack-SM returns, it does so with full focus on this year\u2019s theme Balance<\/em>. Four creative finalists have been selected and will, in front of an audience, make 20 sandwiches each \u2013 in just 45 minutes. This year\u2019s entries reflect everything from local ingredients and sustainable cooking to flavour journeys through Sweden and Europe. <\/p>\n

\u2013 Mack-SM really shows the sandwich\u2019s strength as climate-smart, creative and inspiring fast food. This year we\u2019ll see strong craftsmanship, exciting flavours and finalists who are passionate about both bread and sustainability. This will be a final with sandwiches worth remembering, <\/em> says Martin Lundell, CEO of Sweden\u2019s Bakers & Confectioners.<\/p>\n

Mack-SM was founded by the industry association Sweden\u2019s Bakers and Confectioners<\/strong> in 2002 and aims to find Sweden\u2019s tastiest and most innovative sandwich \u2013 in other words, Sweden\u2019s best sandwich.<\/p>\n

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Finalists in Mack-SM 2025:
\n\u201cA Piece of \u00d6land\u201d \u2013 Sanna Olsson, Gylles konditori, Karlskrona<\/strong><\/b>
\nSanna Olsson, 21, from Blekinge, is competing with a sandwich based on kroppkaka, hearty bread and a fresh cream cheese. A tribute to her home region, inspired by nature\u2019s flavours and a childhood favourite. <\/p>\n

\u201cMy sandwich reflects both me and the places I come
\nfrom. Simple, but unique,\u201d says Sanna Olsson. <\/p><\/blockquote>\n

\u201cForest and Plains\u201d \u2013 Karin Gullberg, Linds Bageri, Tran\u00e5s<\/strong><\/b>
\nKarin Gullberg, 56, combines experience from both restaurant kitchens and
\nthe floristry industry. Her competition sandwich is built on the meeting of different flavours \u2013 where the forest\u2019s deep notes meet the plains\u2019 gentle touches. <\/p>\n

\u201cIt feels reassuring to have all of Linds Bageri behind me. Now
\nI\u2019m looking forward to showing my entry,\u201d says Karin Gullberg. <\/p><\/blockquote>\n

\u201cToscana\u201d \u2013 Ebbe Iseborn, Schiacciateria Firenze,
\nFalkenberg<\/strong><\/b>
\nEbbe Iseborn, 22, runs his own Italian sandwich restaurant in Falkenberg.
\nHis sandwich \u201cToscana\u201d is inspired by trips to Italy, and combines
\ndeeply roasted onion with Tuscan salami for a perfect balance of flavours.<\/p>\n

\u201cI want to create sandwiches that are simple but sophisticated.
\n\u2018Toscana\u2019 is exactly that \u2013 full of flavour, balanced and filled with love for
\nthe ingredients,\u201d says Ebbe Iseborn.<\/p><\/blockquote>\n

\u201cThe Open Sandwich\u201d \u2013 Daniel Svensson, Grimeton World Heritage
\nRadio Station, Varberg<\/strong><\/b>
\nDaniel Svensson, 41, is an experienced head chef and climate-smart food visionary.
\nHis sandwich is a modern interpretation of the Swedish landg\u00e5ng, created with a
\nzero-waste principle and a strong sustainability profile.<\/p>\n

\u201cThe landg\u00e5ng is a textbook example of craftsmanship \u2013
\nwell-balanced and climate-smart. I want to show that classic flavours can be
\nthe choice of the future,\u201d says Daniel Svensson. <\/p><\/blockquote>\n

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– Here at Grimeton Radio Station, we have a landg\u00e5ng in each of the six gigantic antenna towers of the longwave transmitter celebrating its 100th anniversary this year, says Daniel Svensson. It has of course inspired us to create our sustainable landg\u00e5ng in edible form, and now, in connection with Mack-SM, it has been taken to an even higher level in the competition entry, where I both churn the butter and use the whey when I bake the bread. <\/p>\n

About the final
\n<\/strong><\/b>Mack-SM 2025 takes place on 8 November at Stockholmsm\u00e4ssan during Sthlm Food & Wine and Bak & Choklad. The final starts at 11:00 and the winner is announced at 13.30.<\/p>\n

About Mack-SM
\n<\/strong><\/b>Mack-SM is organised by the industry association Sweden\u2019s Bakers & Confectioners, with K\u00e5K\u00e5 as the main sponsor. The competition aims to crown Sweden\u2019s tastiest, healthiest and trendiest lunch sandwich. The winner receives SEK 10,000 in an education scholarship. <\/b><\/p>\n

Press contact, Grimeton World Heritage site:<\/strong>
\nLena Bager
\nkommunikation@grimeton.org
\nMobile: 0768-08 89 25<\/p>\n

For more information about Mack-SM:<\/strong><\/b>
\nMartin Lundell, CEO, Sweden\u2019s Bakers & Confectioners
\nmartin@bageri.se<\/a>
\nMobile: 070-364 67 94<\/p>\n

Press contact, accreditation and images:<\/strong><\/b>
\nRebecka Norman, The Stockholm Project
\nrn@thestockholmproject.se<\/a>
\nMobile: 076-555 64 17<\/p>\n

PRESS RELEASE & PRESS IMAGES<\/strong><\/p>\n

Pressbilder<\/a><\/p><\/blockquote>\n