Lunch · 20 min · scandinavian

Roast Beef Smørrebrød

If you like rye bread, you’ll love this Scandinavian lunch — 20 minutes from craving to table.

✓ USDA-verified nutrition data

Ingredients

• 4 slices Rye bread
• 8 oz Roast beef
• 1/3 cup Remoulade
• 1/2 cup Pickled cucumbers
• 1/4 cup Crispy onions
• 1 tbsp Horseradish
• 2 tbsp Butter

Steps

1. Butter the rye and spread a thin layer of horseradish-spiked remoulade.
2. Fold the roast beef into loose ribbons — height is the aesthetic on smørrebrød.
3. Top with pickled cucumber ribbons and a snowfall of crispy onions.
4. The crunch-creamy-savory-pickled balance is the entire point of the Danish open sandwich.
5. A cold beer is the classic pairing — the Danes have strong opinions about this, and they are right.

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