Roast beef sandwiches with creamy horseradish spread from The Skinnytaste Cookbook: Light on Calories, Big on Flavor (page 81) by Gina Homolka and Heather K. Jones

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute baby arugula for watercress, and the book's "Sunday night roast beef and gravy" for roast beef.

  • Happykikkers on October 24, 2024

    Delicious. Will definitely make again. ETA: ate it the last few days until I ran out. Yum! 5*

  • mharriman on October 29, 2021

    Easy and delicious sandwich. We liked the combination of horseradish, sour cream, and mustard. I used red leaf lettuce instead of arugula and a crusty bread from Whole Foods bakery instead of a baguette. The spread would also make a nice dip for crudités for the horseradish lovers in a family/ friends circle. Served alongside carrot soup.

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