Roast Beef Sandwich with Watercress and Horseradish Sauce

By bakers_delight85

Ingredients

• For the sauce:
• 1/4 cup plain Greek-style nonfat yogurt
• 1/4 cup prepared white horseradish, squeezed of excess juice (about 3 Tbsp.)
• 2 Tbsp. mayonnaise
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• For the sandwich:
• 1 bunch watercress, thick stems removed
• 8 slices pumpernickel bread
• 3/4 pound lean roast beef, thinly sliced
• 2 medium tomatoes, sliced
• 1/2 small red onion, thinly sliced

Preparation

Step 1

To make the sauce, combine the yogurt, horseradish, mayonnaise, salt and pepper in a small bowl and stir to incorporate. The sauce will keep for up to 5 days in an airtight container in the refrigerator.
To make each sandwich, place 1/4 cup of watercress on a slice of bread and drizzle with 2 Tbsp. of the sauce. Layer with a few slices of roast beef, then some of the tomato and onion slices. Top with another slice of bread and serve or wrap in foil to go.
Per serving: 330 calories, 9g fat, 23g protein, 38g carb, 5g fiber, 1290mg sodium