Name: Roast Beef Sandwiches with Coleslaw and Horseradish
Prep time: 15 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 1/3 cup (75 ml) mayonnaise; 2 tbsp (30 ml) white wine vinegar; 4 tsp (20 ml) prepared horseradish; 2 tsp (10 ml) sugar; 2 cups (175 g) finely shredded cabbage; 2 green onions, finely chopped; Salt and pepper; Butter; 8 slices rye or whole-grain bread; 1/2 lb (225 g) roast beef, thinly sliced

Ingredients

1/3 cup (75 ml) mayonnaise
2 tbsp (30 ml) white wine vinegar
4 tsp (20 ml) prepared horseradish
2 tsp (10 ml) sugar
2 cups (175 g) finely shredded cabbage
2 green onions, finely chopped
Salt and pepper
Butter
8 slices rye or whole-grain  bread
1/2 lb (225 g) roast beef, thinly sliced

Preparation

In a bowl, combine the mayonnaise, vinegar, horseradish, and sugar. Add the cabbage and green onions. Season with salt and pepper. Toss to combine. Butter the bread and cover with the meat. Top with the coleslaw.

Note from Ricardo

Whether to bring them to a picnic, to eat outside, or to serve on a buffet, dishes containing cream or other dairy products, eggs, mayonnaise, meat, fish, or poultry must be kept no longer than 2 hours at room temperature. This standing time is even shorter when food is exposed the hot summer days. Do not forget to place an ice pack in your picnic basket.

Roast Beef Sandwiches with Coleslaw and Horseradish

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note