Roast Beef Sandwich on Sourdough Bread

 

Roast Beef Sandwich on Sourdough Bread

This particular roast beef sandwich recipe uses round sourdough bread, but is just as delicious on any of your favourite breads. For convenience, you can buy pre-sliced roast beef at your local deli for these sandwiches.

1 6oz jar of horseradish
1/2 cup reduced-fat/non-fat sour cream
1 jar of dill pickles
1/4 cup reduced-fat/non-fat mayonnaise
2 teaspoons whole-grain Dijon mustard
pinch of salt
1/4 tsp freshly ground black pepper
2 cups chopped red cabbage
2 crusty sourdough breads, 6-8 inches diameter
1 Granny Smith apple, cut in half and cored
2 teaspoons fresh lemon juice
3/4 pound thinly sliced Gruyère cheese
1 pound thinly sliced rare roast beef

Combine together the horseradish, sour cream, pickles (chopped), mayonnaise, mustard, salt and pepper in a large bowl, until well blended. Add the cabbage and stir to combine. Set this mixture aside.

In a separate bowl, slice the apple halves very thinly and coat with lemon juice.

Slice the sourdough loafs in half, horizontally through the center. Gently pull out the soft bread from the inside of each half with your fingers. Leave about 1/2 inch thick edge.

In each of the bottom halves of the bread, layer half the cheese, half the apples, and half the roast beef. Cover the roast beef with half the cabbage mixture, and cover the whole thing with a bread top.

Wrap the whole sandwich in plastic wrap and refrigerate until you're ready to pack for the picnic. Bring along a serrated bread knife (and cutting board) to your picnic. At serving time, cut each sandwich loaf in 4 wedges.

These will serve 6 to 8 people, depending on appetites and on the size of the sourdough loafs.