Recipe courtesy of Ellie Krieger

Roast Beef Sandwich with Watercress and Horseradish Mayonnaise

Name: Roast Beef Sandwich with Watercress and Horseradish Mayonnaise
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings, serving size 1 sandwich
Ingredients: 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

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Level: Easy
Total: 30 min

Prep: 10 min
Inactive: 20 min

Yield: 4 servings, serving size 1 sandwich

Nutrition Info

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Ingredients

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

Directions

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