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Roast Beef Open Faced Sandwich (Smørrebrød)

Source: Genius Kitchen(
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 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 løg’) open faced. | 2. In Denmark, Danish sandwiches are typically eaten with a fork and knife. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    roast beef sliced - - - -
    butter - - - -
    dark rye bread 2 - - - -
    remoulade sauce - - - -
    horseradish shredded - - - -
    onion toasted - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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