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Danish open-faced rye sandwich recipe

Danish open-faced rye sandwich recipe

4 ratings

The Scandinavians are famous for their open-faced rye sandwiches (known as smørrebrød) – just one mouthful of this Danish recipe and you’ll understand why. Pickled red onions and cornichons cut through the creaminess of mayo and hard-boiled egg, while cooked beetroot adds a welcome sweetness. Try this sophisticated sandwich recipe, it's an absolute masterpiece. See method

  • Serves 4
  • 25 mins to prepare
  • 406 calories / serving
  • Healthy
  • Vegetarian


  • 1/2 red onion, very thinly sliced
  • 1 tbsp red wine vinegar
  • 10g salted butter
  • 8 slices rye bread
  • 4 tbsp mayonnaise
  • 2 medium cooked beetroot, thinly sliced
  • 2 radishes, thinly sliced
  • 4 hard-boiled eggs, peeled and quartered
  • small handful fresh dill
  • 16 pickled cornichons, diced
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    20g 29%
  • Saturates

    4g 19%
  • Sugars

    7g 8%
  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 37.8g Protein 12.9g Fibre 10.4g


  1. Combine the red onion and vinegar in a bowl. Leave to pickle for 20 mins.
  2. Meanwhile, spread a thin layer of butter on one side of the bread slices, then divide the mayonnaise between them. Arrange the beetroot, radishes, hard-boiled eggs, pickled red onion and dill fronds on top of the bread.
  3. To serve, sprinkle with the cornichons and season with sea salt and black pepper.

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