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Icelandic Rye Bread Hot Sandwich with Smoked Lamb, Pickled Beets, and Mustard Skyr

This dish pairs dense rye bread slices with smoked lamb, thinly sliced, skyr and dijon mustard. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch
Easy
Balanced
300 kcal 2000 kcal
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Estimated macros per portion

30 g Protein
60 g Carbohydrates
32 g Fat
6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 90g dense rye bread slices 239 kcal
  • 90g smoked lamb, thinly sliced 230 kcal
  • 105g skyr (icelandic yogurt) 64 kcal
  • 11g dijon mustard 8 kcal
  • 68g pickled beets, drained and sliced 30 kcal
  • 30g red onion, thinly sliced 12 kcal
  • 9g butter 65 kcal
  • 1g black pepper 2 kcal

Cooking instructions

  1. skyr (icelandic yogurt)dijon mustardblack pepper
    Stir skyr with mustard and black pepper to make a spread.
  2. dense rye bread slices
    Spread the sauce on one side of each rye bread slice.
  3. dense rye bread slicessmoked lambpickled beetsred onion
    Layer smoked lamb, sliced pickled beets, and red onion on one slice; close with the other slice, sauce-side in.
  4. butter
    Heat butter in a skillet over medium; toast the sandwich 3-4 minutes per side until deep brown and hot through.
  5. dense rye bread slices
    Rest 1 minute, slice, and serve.

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