Name: Danish Open-Faced Roast Beef & Tarragon Salad Sandwich on Rye
Prep time: 6 min
Ingredients: 2 slices dark rye bread (dense Danish-style preferred); 100 g roast beef (thinly sliced (use leftovers)); 2 tbsp mayonnaise (crème fraîche); 1 tbsp Dijon mustard; 1 tbsp fresh tarragon (finely chopped); 1 tbsp pickled onions (thinly sliced); 2 small radishes (thinly sliced); 1 handful arugula; 1 pinch sea salt (to taste); 1 pinch black pepper (to taste)

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Prep Time:6

Ingredients

2 slices dark rye bread dense Danish-style preferred
100 g roast beef thinly sliced (use leftovers)
2 tbsp mayonnaise crème fraîche
1 tbsp Dijon mustard
1 tbsp fresh tarragon finely chopped
1 tbsp pickled onions thinly sliced
2 small radishes thinly sliced
1 handful arugula
1 pinch sea salt to taste
1 pinch black pepper to taste

Instructions

Make the Tarragon Dressing: In a small bowl, mix mayonnaise, mustard, and chopped tarragon. Season with salt and pepper to taste.
Prepare the Bread: Place two slices of dark rye bread on a plate.
Assemble the Sandwich: Spread the tarragon dressing evenly over the rye bread. Layer with arugula, thinly sliced roast beef, pickled onions, and radish slices.
Garnish & Serve: Finish with an extra sprinkle of fresh tarragon and a final grind of black pepper. Serve immediately.

Notes

Why Smørrebrød? This Danish open-faced sandwich is a staple in Scandinavian cuisine, known for its layered flavors and fresh ingredients.
Bread Matters: Traditional rugbrød (Danish rye bread) is ideal. If unavailable, a dense, seeded rye works well.
Make-Ahead Tip: The tarragon dressing can be made a day ahead for deeper flavor.
Variations: Try adding horseradish cream, caper berries, or a fried egg for an extra Danish touch.

Nutrition

Servings:

Calories: 173kcal

Danish Open-Faced Roast Beef & Tarragon Salad Sandwich on Rye