Recipe courtesy of Food Network Kitchen
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Total:
5 min
Prep:
5 min
Yield:
12 sandwiches
Level:
Easy

Ingredients

Directions

Stir the sour cream, horseradish and salt together in a small bowl.

Using a butter knife or offset spatula, spread the horseradish cream on 1 side of each rye slice. Put 1 slice of roast beef on 12 of the pumpernickel slices. Finish each sandwich with a grind or two of pepper and the remaining bread. Arrange the sandwiches on a serving platter and serve immediately.

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