Saturday, April 14, 2012

Roast Beef and Horseradish Open Sandwiches


4 slices of pumpernickel or rye bread
12oz (350g)  roast beef, thinly sliced
salt and pepper
4tbsp mayonnaise
11\2 tbsp prepared horseradish
2 small tomatoes, seeded and chopped
2-2 tbsp finely chopped pickled gherkin
fresh dill sprigs, for garnishing


STEP 1 : Lay the slices of pumpernickel or rye bread on a flat surface. Divide the slices of roast beef between the bread, folding the slices in half, if large. Season with salt and pepper.

STEP 2 : In a small bowl, combine the mayonnaise and horseradish. Stir in the tomatoes and pickled gherkin.

STEP 3 : Spoon the horseradish mayonnaise onto the beef. Garnish with dill sprigs and serve.

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