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.
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
If not already trimmed, cut rye bread to a 3- by 5-inch rectangle.
Spread butter evenly all over top side of bread.
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)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||7%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 26g||10%|
|Dietary Fiber 6g||20%|
|Total Sugars 6g|
|Vitamin C 2mg||8%|
|*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.|