Make Your Own Smørrebrød - The Reykjavik Grapevine

Make Your Own Smørrebrød

Make Your Own Smørrebrød

Published July 11, 2015

Ragnar Egilsson
Photos by
Art Bicnick

The shrimp pyramid at “Smørrebrød” sandwich place Jómfrúin received our coveted “Best Must-Try Dining Experience” prize in this year’s Reykjavík Grapevine’s Best of 2015 extravaganza. We’re big fans of Jómfrúin’s classic cold cut mountains, so we asked them to contribute a recipe for one of their best known open-faced sandwiches:

The Hungover Man’s Roast Beef
From Jakob Einar Jakobsson of Jómfrúin

This slice was created when a wellknown local hair stylist and media figure came to Jómfrúin one Sunday
morning after a night on the town and he says to me: “Save me!” So we did. Here’s how:

We took a slice of sunflower seed rye bread and buttered it with Icelandic butter. We then placed several slices of roast beef on there with a slick of mustard and a liberal dose of shredded horseradish. Finally we butter-fried some tomatoes and an egg and placed that on of the roast beef. We then topped it off with some black pepper and parsley. It’s a simple and powerful meal for those who need to reclaim their health and the function of their taste buds.

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