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Open-Face Roast Beef Sandwich

  • prep: 25 mins
    total time: 45 mins
  • servings: 4




  • 1 1/2 pounds top round beef roast
  • 1 teaspoon plus 1 tablespoon olive oil
  • Coarse salt and ground pepper
  • 1/2 cup reduced-fat sour cream
  • 1 to 2 tablespoons bottled white horseradish
  • 2 to 3 bunches (about 1 pound) watercress, washed and thick stems removed
  • 1 tablespoon white-wine vinegar
  • 4 thick slices country bread


  1. Step 1

    Prep: Preheat oven to 450 degrees. 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 2

    In 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 3

    Serve: 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.

Everyday Food, June 2006