Open-Face Roast Beef Sandwiches

• 1/2 cup sour cream
• 1 to 2 tablespoons prepared horseradish sauce
• Coarse salt and freshly ground pepper
• 3 bunches watercress (about 1 pound), tough stems trimmed
• 1 tablespoon white-wine vinegar
• 1 tablespoon olive oil
• 1 pound cooked roast beef (see page 182), room temperature, thinly sliced
• 4 thick slices country bread, toasted

1. In a small bowl, combine sour cream and horseradish; season with salt and pepper.
2. Toss watercress with vinegar and oil; season with salt and pepper.
3. Place beef on each of four bread slices; top with horseradish cream.
4. Serve with watercress salad.

sour cream, horseradish sauce, salt, bunches, whitewine vinegar, olive oil, beef, country bread

Taken from www.epicurious.com/recipes/food/views/open-face-roast-beef-sandwiches-387967 (may not work)