Open-face roast beef sandwiches with horseradish
3
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
These open-face roast beef sandwiches come together in a flash and are chockfull of flavour. Tangy horseradish sauce is mellowed out by reduced-fat sour cream, cool cucumbers, and fresh watercress. Pumpernickel bread is the perfect vessel for the sandwiches not to fall apart. Just be sure to season with plenty of freshly ground black pepper at the end to bring it all together.
Ingredients
Horseradish
2 tbsp(s), drained
Reduced-fat sour cream
2 tbsp(s)
Pumpernickel bread
4 oz, 4 (1 oz) slices
Prepackaged deli sliced roast beef
4 oz, 4 (1 oz) slices
Kirby cucumber
1 average, thinly sliced
Fresh watercress
4 tbsp(s), or mache (for garnish)
Black pepper
⅛ tsp(s), or to taste
Instructions
1
Stir horseradish and sour cream together in small bowl. Spread evenly over one side of each bread slice. Top each with 1 slice beef, folding the beef as necessary to fit on the bread. Top evenly with cucumber slices and mâche. Sprinkle each sandwich generously with pepper.
2
Serving size: 1 open-face sandwich
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