ROAST BEEF SANDWICH WITH WATERCRESS AND HORSERADISH MAYONNAISE
Provided by Ellie Krieger
Categories main-dish
Time 30m
Yield 4 servings, serving size 1 sandwich
Number Of Ingredients 10
Steps:
- If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.
- Combine thickened or Greek-style yogurt, mayonnaise, horseradish and salt and pepper in a small bowl and stir to incorporate.
- Place 1/4 cup watercress each on 4 slices of bread and drizzle with 2 tablespoons horseradish mayonnaise. Layer with 3 ounces roast beef per sandwich, tomato slices and onion slices. Top with another slice of bread and wrap in waxed paper, then aluminum foil.
Nutrition Facts : Calories 330 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 33 milligrams, Sodium 1300 milligrams, Carbohydrate 40 grams, Fiber 6 grams, Protein 22 grams, Sugar 4 grams
ROAST BEEF AND WATERCRESS WRAPS WITH ANCHOVY ROSEMARY MAYONNAISE
Categories Sandwich Beef Leafy Green Herb No-Cook Picnic Quick & Easy Mayonnaise Rosemary Summer Watercress Tortillas Gourmet
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Mince garlic with a large heavy knife, then mash to a paste with a pinch of salt using flat side of knife. Whisk together garlic paste, mayonnaise, anchovy paste, lemon juice, rosemary, and pepper in a small bowl.
- Toast tortillas 1 at a time directly on burner (gas or electric) over moderately high heat, turning over and rotating with tongs, until slightly puffed and browned in spots but still flexible, about 30 seconds each. Transfer to a clean kitchen towel as toasted and stack, loosely wrapped in towel.
- Spread mayonnaise (about 2 tablespoons, or more to taste) on top of each tortilla, then divide roast beef and watercress among tortillas, covering about half of rounds. Tuck in sides of tortillas and roll up tightly to enclose filling, then cut in half.
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