Open-Faced Roast Beef Sandwich with Horseradish Cream and Pickled Onions

A hearty and flavorful open-faced sandwich featuring thinly sliced roast beef, a tangy horseradish cream sauce, and homemade pickled red onions on toasted rye bread.

Prep Time

25 minutes

Total Time

40 minutes

Calories

485 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.88/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Breakfast•Lunch•Dinner•Bread

Cuisine:

British

Main Ingredient:

Beef

Mood:

Comfort Food

Ingredients

Servings

4slicesRye Bread(Thick-cut preferred)

£1.20

1lbRoast Beef(Thinly sliced)

£7.50

1mediumRed Onion(Thinly sliced)

£0.60

0.5cupWhite Vinegar

£0.10

0.3cupWater

2tablespoonsSugar

£0.05

0.5teaspoonSalt

£0.01

0.5cupHeavy Cream

£1.10

2tablespoonsPrepared Horseradish(Or more, to taste)

£0.30

2tablespoonsSour Cream(Optional, for a tangier sauce)

£0.25

1tablespoonFresh Parsley(Chopped, for garnish)

£0.35

to tasteBlack Pepper(Freshly ground)

£0.05

Total Cost

£11.51

£2.88 per serving

Instructions

1.
**Prepare the Pickled Red Onions:** In a small saucepan, combine white vinegar, water, sugar, and salt. Bring to a simmer over medium heat, stirring until sugar and salt are dissolved. Remove from heat.
2.
Place the thinly sliced red onion in a heat-safe jar or bowl. Pour the vinegar mixture over the onions, making sure they are fully submerged. Let cool to room temperature, then refrigerate for at least 30 minutes (or up to a week). The longer they sit, the more pickled they will be.
3.
**Make the Horseradish Cream Sauce:** In a medium mixing bowl, whip the heavy cream until stiff peaks form. Gently fold in the prepared horseradish and sour cream (if using). Season with salt and pepper to taste. Adjust the amount of horseradish to your desired level of spiciness. Refrigerate until ready to use.
4.
**Toast the Rye Bread:** Toast the rye bread slices to your liking using a toaster or broiler.
5.
**Assemble the Sandwiches:** Spread a generous amount of horseradish cream sauce on each slice of toasted rye bread. Top with thinly sliced roast beef and a spoonful of pickled red onions.
6.
Garnish with fresh parsley and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (225g)

485 kcal / 2029 kJ

Carbs

29g

11% of RDA

Fat

25g

36% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

10 g

11% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

13 g

65% of RDA

Chef's Tips

For a spicier sandwich, use a more potent prepared horseradish.

If you don't have time to make the pickled onions, you can use store-bought.

The horseradish cream sauce can be made a day in advance and stored in the refrigerator.

Adding a thin layer of Dijon mustard under the horseradish cream provides an extra layer of flavor.

For a vegetarian option, replace the roast beef with grilled portobello mushrooms.

Cooking Equipment

Small saucepan

Mixing bowl

Toaster or broiler

Wine Pairings

No wine pairing suggestions available for this recipe.

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