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The Perfect Sandwich: Roast Beef, Remoulade and Onions

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Once in a while, we all just want something that is easy to make and tastes great, right? When I'm in that kind of a mood, this smørrebrød, a variation on the classic roast beef with pickles and fried onions, is a completely delicious treat that is both a personal favorite of mine and a sure-fire crowd pleaser.
Roast beef with remoulade and fried onions! Amazing!
For this sandwich, you'll need:
Sliced Roast Beef - I recommend roasting the beef yourself, ideally using a meat thermometer to properly gauge when the meat is cooked. It's pretty simple: Coat the roast with salt, pepper, and thyme then brown on all sides in a frying pan. Then pop it in the oven at 350F until you reach 145F on the meat thermometer. This gives you a roast that is cooked to medium.
Roast until a 145F internal temperature
Once the roast is cooked, remove it from the oven and set it aside while you prepare the other ingredients. Also, I find it much easier to slice thinly once its cooled off a bit. 
Cool roast and slice thinly
Remoulade - Remoulade is a condiment that is something like tartare sauce. I add one good dollop to each sandwich, which has a tart taste and crunchy texture and goes so well with roast beef.
Remoulade: Before and After
You can make enough remoulade for four sandwiches by combining:
  • 1/4 cup Mayonnaise
  • 1 TBSP Dijon Mustard
  • 3 TBSP Diced Pickles
  • 1 TBSP Chopped Capers
  • 1 TBSP Chopped Taragon
  • 1/4 tsp powdered tumeric (to give a yellow color)
  • Salt and pepper to taste
Fried Onions - Crispy and addictively delicious on their own (like potato chips), fried onions provide the perfect savoury flavour and crisp to round out this (and probably any other) smørrebrød. To make them, take half a large white onion and slice it thinly. Dredge the onion slices in a few tablespoons of flour (I like to use rye). Meanwhile, heat about a cup and a half of canola oil in a heavy-bottomed pot over medium-high heat. Once the oil is hot, add the floured onions in 2 batches. Stir occassionally with a slotted spoon (not plastic!) The onions are done when they are golden brown. Remove from oil and place them on paper towel to soak excess oil. Continue until all onions are fried.
1) Flour the sliced onions
2) Fry them in canola oil
3) Remove to paper towel and enjoy atop smorrebrod
And if you're feeling crazy, you'll want to add some shaved horseradish root to give it a little extra kick! Now you are ready, so combine all the ingredients atop buttered Danish rye bread and enjoy with fork and knife sitting at your kitchen table. A cold beer to wash it down, and all is right in the world.
To be enjoyed heartily - always with fork and knife
Or better yet, pack a roast beef & remoulade smørrebrød picnic basket and head out in search of a magical spot - preferably somewhere in the Danish countryside, somewhere where Vikings roamed the lands. Maybe even find a spot marked by Viking burial stones arranged into the shape of a longship. Then, once you've found this spot, wait for a rainbow to appear. And then, only then, enjoy your picnic while contemplating the fact that the mighty Thor himself may have once travelled to Earth across Bifrost (the Rainbow bridge) to this very spot and handed a reasonable facsimile of the sandwich that you are now eating to a passing human. And imagine that it was thus that the gods gave this wonderful smørrebrød to be enjoyed by all who can make it!!! 
Yes, I was really present when this phenomenon occurred!!!
Was it perhaps Odin passing on the secrets of smørrebrød to me?

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