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Swedish Open Face Sandwiches

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Ingredients
  Hard cooked eggs 3
  Canned flat anchovy fillets 2 Ounce, drained (1 Can)
  Butter 1⁄4 Cup (4 tbs) (At Room Temperature)
  Dijon-style mustard 1 Tablespoon
  Dried dill weed 1 Tablespoon
  Freshly minced parsley 1 Tablespoon
  Minced chives 1 Tablespoon (Freshly Minced)
  Pepper 1⁄8 Teaspoon
  Party rye slices 24
  Pimiento strips 6 (For Garnish)
Directions

Slice hard-cooked eggs; set aside.
In a small bowl, use a fork to mash anchovies.
Stir in butter until blended.
Stir in mustard, dill weed, parsley, chives and pepper.
Spread about 1 teaspoon anchovy mixture evenly over each bread slice.
Top each with 1 egg slice and 1 small strip pimiento.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Blending
Ingredient: 
Anchovy

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Average: 4.3 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2525 Calories from Fat 813

% Daily Value*

Total Fat 91 g139.8%

Saturated Fat 35.8 g179.1%

Trans Fat 0 g

Cholesterol 894.3 mg298.1%

Sodium 7097.2 mg295.7%

Total Carbohydrates 306 g102%

Dietary Fiber 16.3 g65.3%

Sugars 16 g

Protein 106 g212.4%

Vitamin A 123.6% Vitamin C 111.2%

Calcium 78.9% Iron 147%

*Based on a 2000 Calorie diet

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Swedish Open Face Sandwiches Recipe