Roast beef sandwiches make good use of meat left over from Roast Beef with Peppers, Onions, and Potatoes (page 182). Here are two unexpected takes on the classic.
Recipe information
Yield
serves 4
Ingredients
1/2 cup sour cream
1 to 2 tablespoons prepared horseradish sauce
Coarse salt and freshly ground pepper
3 bunches watercress (about 1 pound), tough stems trimmed
1 tablespoon white-wine vinegar
1 tablespoon olive oil
1 pound cooked roast beef (see page 182), room temperature, thinly sliced
4 thick slices country bread, toasted
Preparation
Step 1
In a small bowl, combine sour cream and horseradish; season with salt and pepper.
Step 2
Toss watercress with vinegar and oil; season with salt and pepper. Place beef on each of four bread slices; top with horseradish cream. Serve with watercress salad.
Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright Ā© 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazineĀs editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
