Name: Open-Face Roast Beef Sandwich
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: 1 top round beef roast -; 1 tsp. olive oil -; 1 tbsp. olive oil -; Coarse salt and ground pepper -; 1/2 c. reduced-fat sour cream -; 1 tbsp. bottled white horseradish -; 2 bunch watercress -; 1 tbsp. white-wine vinegar -; 4 slice country bread -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Open-Face Roast Beef Sandwich

1. 1 top round beef roast -

2. 1 tsp. olive oil -

3. 1 tbsp. olive oil -

4. Coarse salt and ground pepper -

5. 1/2 c. reduced-fat sour cream -

6. 1 tbsp. bottled white horseradish -

7. 2 bunch watercress -

8. 1 tbsp. white-wine vinegar -

9. 4 slice country bread -

How to cook deliciously - Open-Face Roast Beef Sandwich

1. Stage

Prep: Preheat oven to 450 degrees F. 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. Stage

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. Stage

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.Looking for more quick and easy recipes? Check out our quick family-favorites, fast dinners for weeknights, and healthy recipes for less than $3 a serving.