RECIPE #205, DAY #248
ORIGINAL RECIPE: “Bavarian Beef Sandwich” from 400 Best Sandwich Recipes by Alison Lewis*
TIMING: 10 minutes
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.
- 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.
- 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.
- 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.