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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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