An open rye sandwich with roast beef, horseradish, pickles and crisp onions.
Roast Beef Smørrebrød is an open rye sandwich with roast beef, horseradish, pickles and crisp onions.
Make Roast Beef Smørrebrød when you want a recognisable sandwich with a strong sense of place and a clear balance of bread, filling, moisture, acidity and texture.
lunch, casual dinner, street-food night, weekend cooking and global sandwich tasting menus
Spread the rye with a thin layer of butter or remoulade.
Fold roast beef over the bread so the surface looks generous but balanced.
Add horseradish and pickled cucumber.
Scatter over crisp fried onions and cress.
Serve open-faced with a knife and fork.
Store prepared fillings separately in the refrigerator and assemble as close to serving as possible.
Prepare sauces, pickles and cooked fillings ahead where practical; refresh, reheat or toast just before assembly.
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