Roast Beef Open Faced Sandwich (Smørrebrød)
- Reviews 1
Ready In: 5 mins
Serves: 2
Yields: 2 sandwiches
Ingredients
- thin sliced roast beef
- butter
- 2 dark rye bread, slices (See Intro)
- remoulade sauce
- shredded horseradish
- toasted onion (ristet løg')
Directions
- Thinly slice roast beef and serve on buttered, dark rye bread, topped with a portion of remoulade, and decorated with a sprinkling of shredded horseradish and toasted onion (‘ristet løg’) open faced.
- In Denmark, Danish sandwiches are typically eaten with a fork and knife.
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