Lunch · 15 min · british

Roast Beef and Horseradish Sandwich

British flavors, weeknight effort. Crusty bloomer (or baguette) meets rare roast beef in a 15-minute lunch worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 250 g Crusty bloomer (or baguette)
• 12 oz Rare roast beef
• 3 tbsp Horseradish cream
• 60 g Watercress
• 2 tbsp Butter
• 1 tsp Dijon mustard
• 0.25 cup Pickled red onions

Steps

1. Slice the bloomer thick — at least 3/4 inch. Thin bread is structurally unsound under this much beef.
2. Butter both slices, then spread one with horseradish cream sharpened with the mustard. The horseradish should clear your sinuses slightly; timid horseradish is a waste.
3. Pile on the rare roast beef in loose folds — folded, not flat, so every bite has texture.
4. Top with watercress and pickled red onions for peppery bite and acidity.
5. Press the sandwich firmly, halve, and serve with crisps and a pickle. The best use of Sunday’s leftover roast, and the reason to always roast extra.

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