Danish open sandwich (smørrebrød) with roast beef

1 serving

10 minutes

Smørrebrød is a Danish open sandwich that reflects the elegance and simplicity of Northern cuisine. Its roots trace back to the 19th century when Danes began making hearty sandwiches on rye bread. The roast beef variant is a true embodiment of flavor balance. Tender, thinly sliced roast beef harmonizes with tangy remoulade sauce, peppery arugula, and crunchy pickles. Fried onions add an extra textural play to the sandwich. This dish is not just a snack but a cultural symbol of Denmark, traditionally served at family lunches and festive gatherings. It is usually enjoyed with beer or aquavit that enhances its rich flavor. Such a sandwich is the perfect combination of simplicity and sophistication.

Energy value per serving

• Calories: 214.4
• Proteins: 20.2g
• Fats: 9.9g
• Carbohydrates: 11g

Ingredients

• Rye bread: 1 pc
• Butter: 5 g
• Roast beef: 3 pc
• Remoulade sauce: 15 g
• Pickles: 1 pc
• Fried onions: 10 g
• Ground black pepper: to taste

Cooking steps

1. Spread a thin layer of butter on a piece of black or white bread, then carefully place several slices of thinly cut roast beef on top.

   Required ingredients:

   • Rye bread: 1 piece
   • Butter: 5 g
   • Roast beef: 3 pieces

2. Garnish with arugula and remoulade sauce on top.

   Required ingredients:

   • Remoulade sauce: 15 g

3. Then decorate with finely chopped pickles and dry fried onions.

   Required ingredients:

   • Pickles: 1 piece
   • Fried onions: 10 g

4. Add pepper to taste.

   Required ingredients:

   • Ground black pepper:  to taste