Creamy Roast Beef on Pretzel Bread

2016-02-29 11.50.15RECIPE #205, DAY #248

ORIGINAL RECIPE: “Bavarian Beef Sandwich” from 400 Best Sandwich Recipes by Alison Lewis*

TIMING: 10 minutes

DIFFICULTY: Easy

TOOLS: Nothing special

COOK TYPE: None

HEALTH: Not the worst thing you could take to work for lunchtime, and it’ll sure beat stopping at fast food. I strongly recommend meat without added nitrates or nitrites. I also recommend all sorts of high-quality ingredients, like your bread and cream cheese. For some more roughage, add a nice, green, leafy lettuce.

EXPERIENCE: Blah blah blah, renovating. Blah blah blah living on sandwiches.

This sandwich–despite it’s being on pretzel bread and containing horseradish–was less yummy than I expected. The horseradish just didn’t give it enough oomph, and texturally the whole thing was like old people food.

That’s why I would recommend adding curry ketchup and slivered onion or a German vinegar slaw. Maybe sauerkraut. Because pretzel bread+horseradish should =awesome.

NOTES: Sauerkraut (preferably red) or dill pickles might work instead of the slaw and/or ketchup.

The longer the cream cheese mixture sits (within reason), the better it will taste.

Leftover spread can be used as a pretzel dip or for the next morning’s bagels.

***

  1. In a small food processor (or in a small bowl), work together 4 oz softened cream cheese, 2 tablespoons sour cream, 2 tablespoons prepared horseradish, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper, until smooth.
  2. Set out 4 split pretzel rolls. Spread the bottom 4 pieces generously with the cream cheese mixture. On the top 4, squirt German mustard (like Thomy senf) and optional curry ketchup.
  3. Layer in 12 slices of sliced roast beef, slivered white onion, and optional vinegar coleslaw. Close it up and enjoy.

Serve with a stein of beer and a plate of fries with mayo. Or just your normal lunch stuff, like yogurt and fruit.

*Recipe changed from the original.

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