Roast Beef Open Faced Sandwich (Smørrebrød) - cooking recipe

Ingredients

thin sliced roast beef
butter
2 dark rye bread, slices (See Intro)
remoulade sauce
shredded horseradish
toasted onion (ristet lA g')

Preparation

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 lg') open faced.
In Denmark, Danish sandwiches are typically eaten with a fork and knife.