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Beef and Radish Salad Sandwich

Make the most of a leftover roast with this spicy-crunchy sandwich.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May/June 2003


  • 1/4 cup sour cream
  • 4 to 5 medium red radishes, trimmed and thinly sliced
  • 1/4 teaspoon white-wine vinegar
  • Salt and pepper
  • Hot sauce
  • 8 slices country bread
  • Mesclun greens
  • 12 thin slices leftover Roast with Potatoes


  1. In a small bowl, mix sour cream, radishes, vinegar, 1/2 teaspoon each salt and pepper, and 3 dashes of hot sauce.

  2. On 4 slices of country bread, layer a handful of mesclun greens, eye of round slices (3 ounces per sandwich), and radish salad. Top each with bread, and serve.

Reviews Add a comment

  • pegmcneal
    28 MAY, 2013
    Instead of mesculin we used the mustard greens we are growing on the deck. Great sandwich.