Two keys to a great roast beef sandwich are rare roast beef and good, crunchy, warm sourdough bread. We added some spicy horseradish cream to give it a kick.

　　

Ingredients

serves 4

　　

For the Horseradish Cream

1/4 cup heavy cream

　　1/4 cup sour cream

　　1/2 cup prepared horseradish

　　1 teaspoon Worcestershire sauce

　　1 teaspoon freshly ground black pepper

　　Kosher salt to taste

　　

For the Sandwiches

1 fresh sourdough baguette, cut into 4 pieces, split lengthwise

　　1 1/2 pounds thinly sliced roast beef

　　12 slices ripe tomato (from 3 tomatoes)

　　4 romaine lettuce leaves

　　

Step 1

Make the horseradish cream: Using a mixer set on high speed, beat the heavy cream so it holds its shape, about 1 to 2 minutes. Fold in the sour cream, horseradish, Worcestershire sauce, pepper, and salt.

　　

Step 2

Preheat the oven to 350°F.

　　

Step 3

Make the sandwiches: Warm the baguette in the oven for about 2 minutes.

　　

Step 4

Put 1 tablespoon of the horseradish cream on each bottom half of bread. Fold one-quarter of the sliced roast beef over the horseradish, then put another 1 tablespoon horseradish cream on top of the beef for each sandwich. Over this, arrange 3 tomato slices and a leaf of romaine on each sandwich. Top with the remaining bread halves.

　　

Step 5

Cut each sandwich in half, secure each half with a toothpick, and serve.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.