Roast Beef and Horseradish Rye Tartines

Tartines are open-faced sandwiches that keep a sturdy slice of rye at the center of the meal. A lemony horseradish spread gives the roast beef a sharp edge, while watercress and radish add crunch. Toast the bread and assemble just before lunch to protect its texture.

Serves: 4 tartines
Prep: 12 minutes
Cook: 4 minutes

Ingredients

• 4 thick slices seeded rye bread
• 1/3 cup sour cream
• 1 tablespoon prepared horseradish
• 1 teaspoon lemon juice
• 1/4 teaspoon fine salt
• 1/4 teaspoon black pepper
• 8 ounces thinly sliced roast beef
• 1 cup watercress or arugula
• 4 small radishes, thinly sliced
• 1 teaspoon olive oil
• 1 teaspoon chopped chives

Method

1. Toast the rye slices in a toaster or under a broiler until crisp at the edges but still easy to bite.
2. Stir sour cream, horseradish, lemon juice, salt, and pepper together in a small bowl. Taste and add another teaspoon of horseradish if you want a sharper spread.
3. Toss watercress and radishes with olive oil and a pinch of salt.
4. Spread the horseradish mixture over each toast. Fold roast beef loosely over the top so it is not packed into a dense layer.
5. Add the watercress and radish mixture, finish with chives, and serve immediately.

Variations

Use Greek-style yogurt instead of sour cream, or swap rye for toasted sourdough. Add sliced cornichons for a briny note. If horseradish is strong, start with half the amount and increase it after tasting.

Storage and reheating

Keep the spread covered in the refrigerator for up to 3 days and store the roast beef according to its package guidance. Do not assemble the tartines ahead; pack the components separately and toast the bread shortly before serving.

Read the work-from-home lunch guide and meal rotation system for more ways to plan lunch. Add this recipe to the Lucru Home meal planner and list any missing ingredients before shopping.