Open-Face Roast Beef Sandwich

Published: Apr 19, 2011

Yields:

Prep Time:

25 mins

Total Time:

45 mins

Accompanied by a simple watercress salad, this home-roasted roast beef sandwich is a cut above the rest.

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Directions

1. Step 1Prep: Preheat oven to 450 degrees F. Place beef on a rimmed baking sheet. Rub with 1 teaspoon of the oil, and season generously with salt and pepper. Roast until an instant-read thermometer inserted in the thickest part of meat registers 135 degrees (for medium-rare), 30 to 35 minutes; let cool.
2. Step 2In a small container, combine sour cream and horseradish; season with salt and pepper. If preparing this recipe in advance, see storage instructions, below.
3. Step 3Serve: If stored in refrigerator, bring beef and horseradish cream to room temperature. To make salad, toss watercress with vinegar and remaining tablespoon oil; season with salt and pepper. Thinly slice beef, and place on each of four bread slices; top with horseradish cream. Serve with watercress salad.
  
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