Swedish Open Face Sandwiches Recipe
Ingredients
| 3 hard-cooked eggs | ||
| Anchovy fillets, | 1 Can (10oz), drained | |
| 1/4 cup butter, room temperature | ||
| 1 tablespoon Dijon-style mustard | ||
| 1 tablespoon dried dill weed | ||
| Parsley | 1 Tablespoon, minced | |
| Chives | 1 Tablespoon, minced | |
| Pepper | 1/8 Teaspoon | |
| 24 slices party rye bread | ||
| Pimiento strips 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.
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.
Chef
