Potted meat on rye bread
Potted meat on rye bread is a simple, hearty open-faced sandwich featuring a savory, spreadable meat paste served on dark, dense rye bread. The 'potted meat' is typically a mixture of finely minced or pureed cooked meats (like beef, pork, or game) blended with fat, seasonings, and sometimes broth or gelatin to create a smooth, pâté-like consistency. This dish has roots in European, particularly British and Central European, culinary traditions as a practical way to preserve and enjoy meat.
🍽️ Nutrition at a glance
This dish is high in protein and fat from the meat spread, with moderate carbohydrates coming primarily from the rye bread. It provides a good source of iron, zinc, and B vitamins from the meat, along with some fiber and minerals from the rye. A typical serving contains roughly 300-400 calories.
Nutrition breakdown
| Calories | 340 kcal |
| Protein | 22 g |
| Carbs | 20 g |
| Fat | 19 g |
| Fiber | 4 g |
| Sugar | 2 g |
| Sodium | 680 mg |
| Iron | 3.2 mg |
| Zinc | 4.5 mg |
| Niacin (B3) | 6 mg |
| Vitamin B12 | 2.1 mcg |
| Phosphorus | 210 mg |
| Selenium | 18 mcg |
| Magnesium | 35 mg |
| Copper | 0.3 mg |
Per 1 sandwich (1 slice rye bread with 60g potted meat spread) · estimated, varies by recipe
💡 What's interesting
Culturally, 'potted' foods represent an old preservation method where cooked meat was sealed under a layer of fat in a pot, allowing it to be stored without refrigeration. Nutritionally, the combination of dense rye bread and protein-rich meat spread creates a very satiating meal with a low glycemic index, making it a sustaining choice.
