Smørrebrød
Open-faced sandwich.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Slice the rye bread thickly (about 1/2 inch thick). The bread should be dense, seeded, and slightly sour.
- 2
Spread a generous, even layer of softened cultured butter completely to the edges of each slice (this prevents the bread from getting soggy).
- 3
Gently fold the roast beef slices and arrange them decoratively on top of the buttered bread. Give them height rather than laying them flat.
- 4
Dollop a tablespoon of remoulade in the center of the roast beef on each sandwich.
- 5
Sprinkle a generous handful of crispy fried onions over the remoulade.
- 6
Garnish with a sprig of fresh dill or chervil, and serve immediately with a knife and fork.
Plan it in Listahan
Add Smørrebrød to your week, check it against your household's allergens, and build the shopping list automatically.