Roast Beef Sandwich with Watercress and Horseradish Mayonnaise (Ellie Krieger) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
1/4 cup nonfat greek style yogurt or 1/3 cup regular, plain nonfat yogurt |
2 tablespoons mayonnaise |
1/4 cup prepared white horseradish, squeezed of excess juice (about 3 tablespoons) |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 bunch watercress, thick stems removed |
8 slices whole-grain pumpernickel bread |
12 ounces lean roast beef, thinly sliced |
2 medium tomatoes sliced |
1/2 small red onion, thinly sliced |
Directions:
1. If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.
2. Combine thickened or Greek-style yogurt, mayonnaise, horseradish and salt and pepper in a small bowl and stir to incorporate.
3. Place 1/4 cup watercress each on 4 slices of bread and drizzle with 2 tablespoons horseradish mayonnaise. Layer with 3 ounces roast beef per sandwich, tomato slices and onion slices. Top with another slice of bread and wrap in waxed paper, then aluminum foil.
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