Roast Beef and Watercress with horseradish cream on dark bread

 

                An easy-to-make, creamy horseradish sauce gives these sandwiches their spark. Softly whipped cream lightens the sauce, which is made from prepared horseradish, sour cream and mustard. The sauce takes just minutes to put together, and it can be prepared several hours ahead. Watercress and red onions add more peppery accents to theses out-of-the-ordinairy roast beef sandwiches.

4 sandwiches

• 8sices pumpernickel or rye bread
• Horeseradish cream (recipe follows)
• 10 to 12 slices thinly sliced roast beef
• 1 red onion, thinly sliced
• 1 bunch watercress
• Salt and fresh ground black pepper

1. Spread one side of each bread slice generously with horseradish cream l layer roat beef, some sliced onion, and several watercress sprigs on half of the slices.
2. Season with salt and pepper, then top with remaining slices.
3. Half sandwiches on the diagonal ; place on a plate, and garnish with few watercress sprigs.

Horseradish Cream

• ½ cup heavy cream
• ½ cup sour cream
• ¼ cup prepared horseradish, drained
• 1 teaspoon Dijon mustard
• 1 teaspoon cider vinegar
• Salt and groud black pepper, to taste

1. Using an electric mixer, whip cream on medium-high speed until stiff peaks form ; set aside.
2. In medium, nonreactive bowl, whisk together the rest of the ingredients ; season with salt and pepper.
3. Gently fold in the whipped cream ; taste and add salt and pepper, as needed.
4. Transfer mixture to a small bowl ; cover and refrigerate (The sauce can be prepared 4 hours ahead ; remove from the refrigerator for 10 minutes before using.)

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