Roast Beef Smørrebrød Recipes
ROAST BEEF OPEN FACED SANDWICH (SMøRREBRøD)
ZWT6 Denmark. There are hundreds of combinations and varieties of smørrebrød available but this is a classic. No access to a Danish supermarket? No problem! You'll likely need to find a substitute for the dark Danish bread ('rugbrød') that most Danish sandwiches are made with. Your best is to buy the darkets, heaviest bread sold at your local bakery. Be sure to slice it thinly when making the sandwiches. From http://www.thecopenhagenreport.com.
Provided by UmmBinat
Categories Low Cholesterol
Time 5m
Yield 2 sandwiches, 2 serving(s)
Number Of Ingredients 6
Steps:
- Thinly slice roast beef and serve on buttered, dark rye bread, topped with a portion of remoulade, and decorated with a sprinkling of shredded horseradish and toasted onion ('ristet løg') open faced.
- In Denmark, Danish sandwiches are typically eaten with a fork and knife.
Nutrition Facts : Calories 1174.8, Fat 15, SaturatedFat 2.8, Sodium 2993.8, Carbohydrate 219.1, Fiber 26.3, Sugar 17.5, Protein 38.6
ROAST BEEF SMORREBROD
Smorrebrod is an open faced sandwich from Denmark. There are several great remoulade recipes on 'zaar to choose from. This recipe makes one sandwich, but is easily multiplied to serve more. From Saveur magazine, for ZWT6.
Provided by Random Rachel
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Spread butter over bread.
- Place roast beef on bread, allowing meat to overhang.
- Spoon remoulade over beef, and sprinkle with chives.
- Top with tomato slice, and enjoy.
Nutrition Facts : Calories 298.1, Fat 17.5, SaturatedFat 9.3, Cholesterol 74.7, Sodium 308.5, Carbohydrate 18, Fiber 1.7, Sugar 4, Protein 18.7
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