Roast Beef Open Faced Sandwich (Smørrebrød)

Name: Roast Beef Open Faced Sandwich (Smørrebrød)
Prep time: 5 min
Total time: 5 min
Yield: 2 sandwiches, 2 serving(s)
Ingredients: thin sliced roast beef; butter; 2 dark rye bread, slices (See Intro); remoulade sauce; shredded horseradish; toasted onion (ristet lÃ¸g')

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Recipe by UmmBinat

ZWT6 Denmark. There are hundreds of combinations and varieties of smørrebrød available but this is a classic. No access to a Danish supermarket? No problem! You'll likely need to find a substitute for the dark Danish bread (‘rugbrød’) that most Danish sandwiches are made with. Your best is to buy the darkets, heaviest bread sold at your local bakery. Be sure to slice it thinly when making the sandwiches. From http://www.thecopenhagenreport.com.

READY IN: 5mins

SERVES: 2

YIELD: 2 sandwiches

UNITS: US

INGREDIENTS

Nutrition

thin sliced roast beef
butter
2

dark rye bread, slices (See Intro)
remoulade sauce
shredded horseradish
toasted onion (ristet lÃ¸g')

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.