Smørrebrød med Roastbeef (Danish Open Roast Beef Sandwich)
Local name: Smørrebrød med roastbeef
In short: Buttered dense rye bread piled with paper-thin cold roast beef, remoulade, crisp fried onions and fresh horseradish, the classic Danish open sandwich. It takes about 1 h 15 min in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 45 min
- Resting
- 2 h 15 min
- Total
- 1 h 15 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 640 kcal
Smørrebrød means buttered bread, and it is the Danish lunch: a slice of dense rye bread, spread with butter and covered with a carefully built topping, eaten with knife and fork. Roast beef with remoulade, crisp fried onions and fresh horseradish is one of the classic combinations. Roast the beef yourself, slice it paper thin and chill it first, and the sandwich becomes something special.
Instructions
- Heat the oven to 180°C (350°F). Pat the beef dry and season it all over. Sear it in the oil in a hot ovenproof skillet for 6 to 8 minutes, turning, until browned on every side.
- Roast for 20 to 30 minutes, until a thermometer in the center reads 54°C (130°F) for medium-rare. Rest for 15 minutes, then chill for at least 2 hours so it slices thin.
- Toss the onion slices with the flour. Fry them in the oil over medium-high heat for 5 to 6 minutes, stirring, until deep golden and crisp. Drain on paper towels and sprinkle with a pinch of salt.
- Slice the chilled beef as thinly as you can with a sharp knife, about 3 mm (1/8 in) or less.
- Butter the rye slices generously, right to the edges. Fold 2 or 3 slices of beef loosely onto each one.
- Top each sandwich with a spoonful of remoulade, a pile of crisp onions, a little horseradish and some cress. Serve at once, with knife and fork.
Tips
- Butter the bread right to the edges. The butter seals the crumb, so the bread stays firm under a moist topping. Choose dense, thinly sliced rye that can stand up to a knife and fork.
- For other classic toppings, try sliced boiled egg with shrimp and mayonnaise, or liver pâté with crisp bacon and pickled beets.
Questions and answers
What bread is used for smørrebrød?
Traditionally rugbrød, a dense, dark, slightly sour rye bread sliced about 1 cm (1/2 in) thick. White bread is used for some toppings, such as shrimp. A sturdy seeded rye from a bakery is the best substitute.
Can I use deli roast beef?
Yes. Buy 250 g (9 oz) of thinly sliced cooked roast beef and skip the roasting. Home-roasted beef is more tender and flavorful, but deli beef makes a quick lunch.
How do you eat smørrebrød?
With a knife and fork, one open sandwich at a time. By custom a lunch starts with fish such as herring, then moves to meat, then cheese, so lighter toppings come first.
How long does it take to make Smørrebrød med Roastbeef (Danish Open Roast Beef Sandwich)?
About 1 h 15 min in total: 30 min of preparation and 45 min of cooking.
How many calories are in Smørrebrød med Roastbeef (Danish Open Roast Beef Sandwich)?
About 640 kcal per serving, with 39 g of protein, 37 g of carbohydrates and 35 g of fat. These values are estimates.
Nutrition per serving
| Calories | 640 kcal |
|---|---|
| Protein | 39 g |
| Carbohydrates | 37 g |
| Fat | 35 g |
| Fiber | 8 g |
| Sugar | 4 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
