Roast Beef Sandwich with Watercress and Horseradish Mayonnaise

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Inactive: 20 min
  • Yield: 4 servings, serving size 1 sandwich
  • Nutrition Info
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1/4 cup nonfat Greek style yogurt or 1/3 cup regular, plain nonfat yogurt

2 tablespoons mayonnaise

1/4 cup prepared white horseradish, squeezed of excess juice (about 3 tablespoons)

1/4 teaspoon salt

1/8 teaspoon pepper

1 bunch watercress, thick stems removed

8 slices whole-grain pumpernickel bread

12 ounces lean roast beef, thinly sliced

2 medium tomatoes sliced

1/2 small red onion, thinly sliced


  1. 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.
  2. Combine thickened or Greek-style yogurt, mayonnaise, horseradish and salt and pepper in a small bowl and stir to incorporate.
  3. 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.

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