Ingredients
- 1 cup sour cream
- 3 tablespoons prepared horseradish, well drained
- 2 teaspoons salt
- 24 mini slices rye bread
- Freshly ground black pepper
- 6 thin slices (about 6 ounces) roast beef, halved
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.
Copyright 2009, Television Food Network, G.P., All Rights Reserved
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By patty_larose_11...
Woodstock, CT
on December 11, 2009
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I would also like to know if these can be frozen or at least made a day ahead
and how would I keep the bread fresh?
By jmoore93_12422079
phx, 41
on December 09, 2009
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Let me know if I can make ahead, I'm having an open house and want easy items to refill platters
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