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
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.