Beef and Onion Smorrebrod |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 16 |
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From . / The ingredients can be decoratively and artfully arranged on the bread because these sandwiches are eaten with a knife and fork, not picked up to be eaten out of hand. Traditionally, the smorrebrod are served at lunch. Ingredients:
8 teaspoons butter, softened |
8 slices danish pumpernickel bread or 8 slices other rye bread, crusts removed |
dijon mustard |
8 thin slices rare roast beef (about 1/2 pound) |
8 teaspoons sour cream |
1/2 cup canned crisp-fried onion, crumbled |
1 tomato (8 thin slices) |
8 parsley or 8 watercress leaves, for garnish |
Directions:
1. Spread 1 teaspoon butter on each slice of bread, being sure to cover each completely.
2. Spread each generously with mustard.
3. Place 1 slice roast beef on top of each, gathering or ruffling the slice so beef covers bread but does not extend over sides.
4. Top each beef slice with 1 teaspoon sour cream.
5. Sprinkle with crumbled onions, top with a tomato wedge.
6. Garnish with parsley or watercress.
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