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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3/4 cup sour cream |
1 teaspoon prepared mustard |
1 teaspoon prepared horseradish |
2 tablespoons dry onion soup mix |
12 rye bread slices |
1 pound thinly sliced roast beef |
salt (optional) |
2/3 cup fresh bean sprouts, washed and drained |
12 (1/4-inch-thick) tomato slices |
18 dill pickle slices |
Directions:
1. Stir together first 4 ingredients; let stand 30 minutes.
2. Top 6 bread slices with roast beef; sprinkle with salt, if desired. Spread 1 1/2 tablespoons sour cream mixture over roast beef. Top evenly with bean sprouts, tomato, and dill pickle. Cover with remaining bread slices. Cut sandwiches in half diagonally, and serve immediately.
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