Smoked Lamb Sandwich on Rye Bread

By Sarah Entwistle, @supperbysarah_
Smoked Lamb Sandwich on Rye Bread
Serves
8 to 10 open-faced sandwiches
Ingredients

This open-faced sandwich combines two Icelandic classics: hangikjöt (smoked lamb on rye) and pylsa (the iconic lamb hot dog served “with everything”). It’s built on rúgbrauð, a dense, slightly sweet rye bread traditionally paired with smoked or preserved foods—hallmarks of Icelandic cuisine. Lamb is a defining element of the Icelandic diet, thanks to the country’s abundant sheep population and the high quality of its pasture-raised meat. Smoking the lamb brings out its deep, earthy flavor—if you have a smoker, use it, but a simple oven setup with wood chips can achieve great results too. Layered with tangy mustard, creamy aioli, Icelandic-style ketchup, and crispy onions, this sandwich captures the best of both dishes in one satisfying bite. It’s an ideal option for a summer picnic or casual gathering, and while it has a few components, most can be made ahead for easy assembly.

Special Equipment:

  • Meat smoker
  • Smoking wood chips
  • 9” Pullman pan
  • Hand blender
  • Squeeze bottles

Ingredients:

  • 3 lb leg of lamb (boneless)
  • 4 1/2 cups rye flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 2 cups buttermilk
  • 1/2 cup honey
  • 1/2 cup molasses
  • 1 bunch dill
  • 2 shallots
  • 1/2 cup Inglehoffer sweet hot mustard
  • 1 cup mayo
  • 1/2 cup gherkins
  • 1 tablespoon white wine vinegar
  • 1 pint grape tomatoes
  • 2 tablespoons tomato paste
  • 2 cups red wine vinegar
  • 1/2 cup applesauce
  • 1 teaspoon Worcestershire
  • 1 cup crispy onions
Procedure

Method:

Mix the dough

Preheat the oven to 325 degrees fahrenheit. In a large bowl, whisk together the flour, baking powder, baking soda, and 2 teaspoons of salt. In a separate bowl, whisk together the buttermilk, honey, and molasses. Pour the wet ingredients into the dry ingredients, stirring to combine. Transfer the batter to a lightly greased 9" Pullman pan and smooth the top. Lightly grease the lid, and place the lid on the pan.

Bake the rye bread

Bake the bread for 2 hours. Turn off the oven and remove the lid from the pan. Leave the loaf in the oven for another 15 minutes, then remove from the oven and turn out of the pan onto a cooling rack. Cool completely before cutting into 8 or 10 even slices. Set aside until ready to assemble.

3. Smoke the lamb

Meanwhile, set up your smoker per the manufacturer’s instructions and preheat to 225 degrees fahrenheit. Pat the lamb dry and season all over with salt and pepper. Add your choice of wood chips and place the seasoned lamb directly onto the smoker rack, fat side up. Smoke until the internal temperature of the leg of lamb registers 140 degrees fahrenheit; transfer to a cutting board and let rest for at least 10 minutes. Once cooled, slice against the grain into thin, even slices.

Prepare the ingredients and make the remoulade

Meanwhile, wash and dry the fresh produce. Peel and thinly slice the shallots into rounds. Finely chop the pickles. Roughly chop the dill. Add the shallots to a bowl and cover with half the red wine vinegar; season with salt. In a small bowl, combine the mayonnaise, chopped pickles, and white wine vinegar; season with salt. Set aside.

Make the apple ketchup

In a medium pan, add the tomatoes, remaining red wine vinegar, applesauce, and 1/2 cup of water; season with salt. Simmer for 15 to 20 minutes, or until a thick jamlike mixture forms and the liquid is reduced. Using a hand blender, purée until smooth and strain through a fine-mesh sieve. Stir in Worcestershire and chill before serving.

 

Assemble sandwiches & serve

Transfer the ketchup and mustard to squeeze bottles (add a little water to loosen, if needed). Cover each slice of bread with a generous dollop of the aioli. Top with a few slices of lamb and drizzle with the ketchup and mustard. Garnish with the pickled shallots, crispy onions, and chopped dill.

Smoked Lamb Sandwich on Rye Bread

By Sarah Entwistle, @supperbysarah_
Serves
8 to 10 open-faced sandwiches
Ingredients

This open-faced sandwich combines two Icelandic classics: hangikjöt (smoked lamb on rye) and pylsa (the iconic lamb hot dog served “with everything”). It’s built on rúgbrauð, a dense, slightly sweet rye bread traditionally paired with smoked or preserved foods—hallmarks of Icelandic cuisine. Lamb is a defining element of the Icelandic diet, thanks to the country’s abundant sheep population and the high quality of its pasture-raised meat. Smoking the lamb brings out its deep, earthy flavor—if you have a smoker, use it, but a simple oven setup with wood chips can achieve great results too. Layered with tangy mustard, creamy aioli, Icelandic-style ketchup, and crispy onions, this sandwich captures the best of both dishes in one satisfying bite. It’s an ideal option for a summer picnic or casual gathering, and while it has a few components, most can be made ahead for easy assembly.

Special Equipment:

  • Meat smoker
  • Smoking wood chips
  • 9” Pullman pan
  • Hand blender
  • Squeeze bottles

Ingredients:

  • 3 lb leg of lamb (boneless)
  • 4 1/2 cups rye flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 2 cups buttermilk
  • 1/2 cup honey
  • 1/2 cup molasses
  • 1 bunch dill
  • 2 shallots
  • 1/2 cup Inglehoffer sweet hot mustard
  • 1 cup mayo
  • 1/2 cup gherkins
  • 1 tablespoon white wine vinegar
  • 1 pint grape tomatoes
  • 2 tablespoons tomato paste
  • 2 cups red wine vinegar
  • 1/2 cup applesauce
  • 1 teaspoon Worcestershire
  • 1 cup crispy onions
Procedure

Method:

Mix the dough

Preheat the oven to 325 degrees fahrenheit. In a large bowl, whisk together the flour, baking powder, baking soda, and 2 teaspoons of salt. In a separate bowl, whisk together the buttermilk, honey, and molasses. Pour the wet ingredients into the dry ingredients, stirring to combine. Transfer the batter to a lightly greased 9" Pullman pan and smooth the top. Lightly grease the lid, and place the lid on the pan.

Bake the rye bread

Bake the bread for 2 hours. Turn off the oven and remove the lid from the pan. Leave the loaf in the oven for another 15 minutes, then remove from the oven and turn out of the pan onto a cooling rack. Cool completely before cutting into 8 or 10 even slices. Set aside until ready to assemble.

3. Smoke the lamb

Meanwhile, set up your smoker per the manufacturer’s instructions and preheat to 225 degrees fahrenheit. Pat the lamb dry and season all over with salt and pepper. Add your choice of wood chips and place the seasoned lamb directly onto the smoker rack, fat side up. Smoke until the internal temperature of the leg of lamb registers 140 degrees fahrenheit; transfer to a cutting board and let rest for at least 10 minutes. Once cooled, slice against the grain into thin, even slices.

Prepare the ingredients and make the remoulade

Meanwhile, wash and dry the fresh produce. Peel and thinly slice the shallots into rounds. Finely chop the pickles. Roughly chop the dill. Add the shallots to a bowl and cover with half the red wine vinegar; season with salt. In a small bowl, combine the mayonnaise, chopped pickles, and white wine vinegar; season with salt. Set aside.

Make the apple ketchup

In a medium pan, add the tomatoes, remaining red wine vinegar, applesauce, and 1/2 cup of water; season with salt. Simmer for 15 to 20 minutes, or until a thick jamlike mixture forms and the liquid is reduced. Using a hand blender, purée until smooth and strain through a fine-mesh sieve. Stir in Worcestershire and chill before serving.

 

Assemble sandwiches & serve

Transfer the ketchup and mustard to squeeze bottles (add a little water to loosen, if needed). Cover each slice of bread with a generous dollop of the aioli. Top with a few slices of lamb and drizzle with the ketchup and mustard. Garnish with the pickled shallots, crispy onions, and chopped dill.