New This Month

Open-Face Roast Beef Sandwich


With a little advance preparation, the components for this hearty sandwich can be stored in the fridge and then assembled and served within minutes.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, June 2006


  • 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. 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. 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. 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.

Cook's Notes

Store: beef, covered, in refrigerator; horseradish cream, in a small container, in refrigerator; watercress, in a large bowl with paper towels, in refrigerator.

Reviews Add a comment