- 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
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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