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Traditional Danish Smørrebrød (Roast Beef)

Danish · Main

A classic Danish open-faced sandwich featuring hearty dark rye bread topped with tender roast beef, tangy remoulade, and crispy fried onions.

No cookHigh protein
The EZdish collectionAI-created recipe
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Traditional Danish Smørrebrød (Roast Beef) — recipe cover
15 minFrom prep to plate
Prep time15 min
Cook timeNo cook
Servings1 person
DifficultyEasy
The recipeTips & storage
Let's make something good

How to make it

4 steps. Take it one step at a time.

  1. Place the two slices of rye bread

    Place the two slices of rye bread on a flat surface and spread a generous layer of butter over the entire surface of each slice. Ensure the butter reaches the edges to protect the bread from toppings.

  2. Fold the roast beef slices and layer them generously

    Fold the roast beef slices and layer them generously on top of the buttered bread. It is traditional to have a high mound of meat.

  3. Place a dollop of remoulade

    Place a dollop of remoulade in the center of the meat on each sandwich.

  4. Top the remoulade

    Top the remoulade with crispy fried onions, sliced pickles, and a small pile of freshly grated horseradish.

A little kitchen wisdom

Always use authentic Danish rugbrød (dense sourdough rye bread) for the best experience. The butter acts as a moisture barrier to keep the bread from getting soggy.

What you'll need

Bread knifeButter knifeGrater
Keep the good going

For now. And for later.

Make it ahead

Components can be prepped ahead, but assemble just before serving to maintain bread texture.

Store & enjoy

Store leftover meat and toppings separately in the fridge.

Allergens

Contains wheat, gluten, milk.

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An AI-created recipe from the EZdish collection. Ingredient quantities and techniques have not been independently kitchen-tested. Published on this website . Updated . First published in the EZdish collection .

Traditional Danish Smørrebrød (Roast Beef)
Step 1 of 4

Place the two slices of rye bread

Place the two slices of rye bread on a flat surface and spread a generous layer of butter over the entire surface of each slice. Ensure the butter reaches the edges to protect the bread from toppings.