Open Face Scandinavian Smd)Rrebr0D
|Dilled yogurt sauce||1⁄4 Cup (4 tbs)|
|Thin sliced pumpernickel bread/8 slices square thin-sliced whole-wheat bread||4|
|Butter/Margarine||2 Tablespoon (Room Temperature)|
|Boston lettuce leaves/Other lettuce leaf||8|
|Thin roast beef slice||4|
|Horseradish cream sauce||1⁄4 Cup (4 tbs)|
|Danish havarti cheese slice||2 Ounce, cut in 8 triangles (1 Piece)|
|Radishes||4 , thinly sliced|
|Smoked salmon/One 4 3/8 ounce can sardines, drained||4 Ounce, drained|
|Hard-cooked eggs||4 , each cut in 4 wedges|
|Pitted black olives||8 , sliced|
Prepare Dilled Yogurt Sauce.
Spread 1 side of each bread slice with butter or margarine.
Place 2 slices side by side on each of 4 plates.
Arrange lettuce leaves on each slice of bread.
Roll up each slice of roast beef.
Lay beef roll diagonally across 1 slice of bread on each plate.
Spoon about 1 tablespoon Horseradish-Cream Sauce over each beef roll.
Cut gherkins in 4 slices lengthwise, leaving slices attached at 1 end.
Separate other end, forming fans.
Place fans on 1 side of beef rolls.
Arrange cheese triangles on other side of beef rolls.
Surround cheese with radish slices.
For the other sandwich, drizzle about 2 tablespoons Dilled Yogurt Sauce over each remaining slice of lettuce-covered bread.
Fold salmon pieces in half.
Arrange salmon pieces overlapping on each bread slice.
If using sardines, lay 2 sardines on each slice.
Arrange 4 egg wedges next to salmon pieces or sardines.
Garnish with olive slices.