Roast Beef, Pickle, and Horseradish Smørrebrød (Danish Open-Faced Sandwich) Recipe

Photograph: Vicky Wasik

The combination of chewy meat, crunchy pickles, and shredded horseradish give this smørrebrød (Danish open-faced sandwich) an irresistible blend of textures. To keep things simple, this recipe calls for prepared roast beef and bottled horseradish.

Recipe Facts

Active: 5 mins
Total: 5 mins
Serves: 1 sandwich

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  • 1 slice rugbrød (dense Danish sourdough rye bread), about 1/3-inch thick

  • 1/2 teaspoon unsalted butter, slightly softened

  • 1/8 pound sliced roast beef, cut into about 6 (1-inch) squares

  • 4 cornichons, thinly sliced lengthwise

  • Thinly sliced red onion, to garnish

  • 1 teaspoon prepared horseradish


  1. If not already trimmed, cut rye bread to a 3- by 5-inch rectangle.

  2. Spread butter evenly all over top side of bread.

  3. Arrange roast beef on butter, covering the surface evenly. Sprinkle cornichons and sliced red onion on top. Finish with a dollop of horseradish in the center. Serve right away.


If you cannot access rugbrød, substitute bread with a dark, whole grain rye.

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Nutrition Facts (per serving)
206 Calories
6g Fat
26g Carbs
14g Protein
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Nutrition Facts
Servings: 1
Amount per serving
Calories 206
% Daily Value*
Total Fat 6g 7%
Saturated Fat 2g 10%
Cholesterol 33mg 11%
Sodium 880mg 38%
Total Carbohydrate 26g 10%
Dietary Fiber 6g 20%
Total Sugars 6g
Protein 14g
Vitamin C 2mg 8%
Calcium 38mg 3%
Iron 2mg 13%
Potassium 565mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)