Serves 6
25 min
Roast Beef Baguette
Recipe GLPRf8d6ccf0f31a06
A classic British-style sandwich featuring thinly sliced deli roast beef topped with peppery watercress and tangy pickled red onions, all spread with a creamy horseradish-mustard butter on a crusty baguette. Perfect for lunch or a light dinner.
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Ingredients
½ cup Red wine vinegar
½ Small red onion, thinly sliced
6 tablespoons Unsalted butter, at room temperature
3 tablespoons Prepared horseradish, drained
2 tablespoons Dijon mustard
1 Large baguette, cut horizontally in half
12 ounces Thinly sliced deli roast beef
2 cups Upland cress or watercress
Directions
Pour the red wine vinegar over the thinly sliced red onion in a small bowl. Let the onion steep for about 15 minutes, stirring gently once or twice halfway through, until the onion softens slightly and absorbs the vinegar's flavor.
While the onion is pickling, combine the room-temperature butter, drained prepared horseradish, and Dijon mustard in another small bowl. Stir until well blended.
Spread the horseradish-mustard butter evenly over the cut side of the bottom half of the baguette.
Layer the thinly sliced roast beef over the buttered surface, then arrange the watercress on top of the beef.
Using a slotted spoon, remove the pickled onions from the vinegar and distribute them evenly over the watercress.
Place the top half of the baguette over the filled bottom half, pressing gently to seal the sandwich.
Using a sharp serrated knife, cut the sandwich crosswise into 6 equal pieces. Serve immediately.
