Open-face Sandwich with Roastbeef, Potato Salad and Tomato

Roast beef with potato salad is yet another great open-face sandwich. Everyone has there own recipe for potato salad, but this is a classic Danish recipe. If the salad is to be eaten the same day, creme fraiche,  or low- fat sour cream, yoghurt or a similar sour-milk product can be used to reduce the calories. Be aware that low-fat ingredients in mayonnaise makes salads watery and loose if it stands to long.

 

 

 

 

 

 

 

 

 

 

 

 

Roast Beef, Potato Salad and Tomato  

Makes 4

Potato Salad with chives:

½ cup mayonnaise

1 tbsp. chopped onion

1 tbsp. vinegar

1 tbsp. chopped chives

5 small cooked potatoes, diced

salt and freshly ground pepper

8 lettuce leaves

8 slices of buttered rye bread

16 slices of rare roast beef

5-6 cherry tomatoes, cut in wedges

Garnish: chopped chives

To make the mayonnaise, whisk the first 4 ingredients in a small bowl. Add the potatoes and season with salt and pepper. Set aside.

To assemble, place 4 slices of roast beef on each piece of buttered rye bread covered with a lettuce leaf. Place a spoonful of mayonnaise down the middle of the sandwich and top with slices of tomato on top of salad.  Sprinkle with chopped chives.

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