Beef + Crisp Onion Sandwiches
Source of Recipe
wwr
Beef + Crisp Onion Sandwiches
4 thin slices pumpernickel or rye bread, crusts trimmed
4 teaspoons (20 ml) butter at room temperature
2 teaspoons (10 ml) Dijon mustard
4 thins slices cold roast beef (about 1/4 lb, 110 g)
4 thin slices tomato
4 teaspoons (20 ml) sour cream
1/4 cup (60 ml) canned crisp fried onions, crumbled
Spread the bread with butter, being careful to cover the
bread completely.
Spread with mustard and place the beef on the bread,
gathering it or ruffling it so it doesn't hang over
the edges.
Top with a slice of tomato, a dollop of sour cream, and
sprinkle with the fried onions.
Makes 4 sandwiches.
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