So you have some leftover Swedish Meatballs languishing in the fridge? Not a problem. In fact, consider yourself lucky. You have the makings of an easy and delicious Swedish meatball open sandwich. While this sandwich looks unusual and you are probably thinking I just made this up, I assure you, it is one of the classics. I like to think of it as a Scandinavian version of the American meatloaf sandwich, but a lot more beautiful and interesting.
This smørrebrød (or smörgås in Swedish) starts with buttered dense rye bread, as so many of them do. From there you add a handful or two of baby lettuces or arugula and a generous spoonful of a simple creamy beet salad. A few cold sliced meatballs finish it off with perhaps a dill sprig or a little chopped parsley or chives for garnish. Lunch is served.
The Nordic open sandwich has, from its inception, been intended as a creative vehicle for leftovers. This gorgeous and tasty Swedish Meatball Smørrebrød is the perfect example of Scandinavian leftovers done right.
Swedish Meatball Smørrebrød with Creamy Pickled Beet Salad
For the Sandwiches:
- 2 thin slices dense rye bread
- Butter for spreading
- A handful of baby arugula leaves or other baby lettuces
- Creamy Pickled Beet Salad recipe follows
- 4-8 leftover Easy Swedish Meatballs sliced
- Dill sprigs chopped parsley or chives for serving
For the Creamy Pickled Beet Salad:
- ½ cup pickled beets cut into ½ inch pieces
- 1 tablespoon prepared mayonnaise
- 1 tablespoon creme fraiche or sour cream
- Make the Creamy Pickled Beet Salad: Combine all ingredients in a small bowl and stir to combine.
- Assemble the Sandwiches: Transfer bread slices to a clean work surface. Butter the bread. Top with a handful of arugula, a generous spoonful of Creamy Pickled Beet Salad. Artfully arrange meatball slices on top. Garnish with herbs and serve.
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