Make the most of a leftover roast with this spicy-crunchy sandwich.
In a small bowl, mix sour cream, radishes, vinegar, 1/2 teaspoon each salt and pepper, and 3 dashes of hot sauce.
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.
