The roast beef sandwich is yet another classic piece of smørrebrød. Generous layers of roast beef are stacked with remoulade, capers, sweet dill pickles, fried onions, salt and pepper. It comes with a variety of options, such as different smears (duck fat, butter, roasted garlic or mustard like this one). Typically it also has a nice little dash of shredded horseraddish, but I couldn’t find any on the day I made this.
- 1 slice rye bread is typical (alas I was out of rye bread, so here I’ve used a piece of rustic white bread.
- 1 tsp mustard (or ducks fat, butter or oven roasted garlic). For this sandwich, I used a tomato vodka mustard with celery seeds)
- Genereous slices of roastbeef. Make sure to get good quality.
- 1 tbs remoulade (or mayonnaise)
- 1 tbs fried onions
- Sweet dill pickles
- Very finely diced onions, or thin onion rings
- A dash of shredded horseradish
Although Danish sandwhiches are known for their ultra thin bread, for this one, I’ve found that a somewhat thick slice of bread is necessary to support the multitude of toppings. If the dense rye bread is not available and like me, you end up using a slice of sourdough, I recommend lightly toasting the bread.
Apply your choice of smear. (This one was made from a great tomato vodka mustard with celery seeds). Add generous layers of roastbeef so that each bite provides as much meat as bread. Add remoulade (or mayonnaise). This is critical, as it serves both as a lubricant for the sandwich (which can otherwise feel dry), but also as a glue to keep all the other toppings in place. So be generous with the remoulade. Now add a few capers, then a bit of fried onions. The order is important, since the capers will roll off if the onions are added first. On top of this, add the sweet pickles (which can’t roll), and grind a bit of pepper and salt on top.
Then, lean back and enjoy the sight before digging in. Making sandwiches is fun, isn’t it?