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This recipe makes 4 servings. You can adjust the portion size directly on this page.

Roast Beef, Pickle, And Horseradish Smørrebrød (Dan

Name: Roast Beef, Pickle, And Horseradish Smørrebrød (Danish Open-Faced Sandwich) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 slice rugbrd (dense Danish sourdough rye bread), about 1/3-inch thick; 1/2 teaspoon unsalted butter, slightly softened; 1/8 pound sliced roast beef, cut into about 6 (1-inch) squares; 4 cornichons, thinly sliced lengthwise; Thinly sliced red onion, to garnish; 1 teaspoon prepared horseradish

Try this homemade Roast Beef, Pickle, And Horseradish Smørrebrød (Danish Open-Faced Sandwich) recipe the whole family will love. Made with rugbru00f8d, …

This Roast Beef, Pickle, And Horseradish Smørrebrød (Danish Open-Faced Sandwich) relies on simple, everyday ingredients such as prepared horseradish. It comes together quickly and makes 4 servings, at about 126 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

1 slice rugbrd (dense Danish sourdough rye bread), about 1/3-inch thick
1/2 teaspoon unsalted butter, slightly softened
1/8 pound sliced roast beef, cut into about 6 (1-inch) squares
4 cornichons, thinly sliced lengthwise
Thinly sliced red onion, to garnish
1 teaspoon prepared horseradish

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Quick Info

Servings
4 servings
Calories
126 kcal
Category
Meat & Poultry

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Roast Beef, Pickle, And Horseradish Smørrebrød (Danish Open-Faced Sandwich) Recipe

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