G. Garvin’s Roast Beef Sandwich with Sun Dried Tomatoes & Onions

By garciamoss

Ingredients

• 2 slices sourdough bread
• 1 1/2 tablespoons sour cream
• 1 tablespoon grated fresh horseradish
• 1/2 teaspoon minced garlic
• 1/2 teaspoon lemon juice
• kosher salt and ground black pepper
• 3 ounces sliced roast beef, warm or cold
• 1 tablespoon oil-packed sun dried tomatoes, drained and cut in strips
• 2 tablespoons Sautéed Onions
• 4 leaves arugula

Details

Adapted from chefgarvin.com

Preparation

Step 1

Toast the bread on a hot grill pan or in a 350 degree F over for 8 minutes or until brown.
In a small bowl combine the sour cream, horseradish, garlic, and lemon juice. Mix well and season to taste with salt and pepper; refrigerate until ready to use.
Spread the horseradish sauce on one side of the bread slices. Place the roast beef on one bread slice; put the sun-dried tomatoes, the Sautéed Onions and arugula on top of the onions. Top with remaining bread slice.
Sautéed Onions Slice one onion very thinly. Heat a small amount of olive oil in a sauté pan over medium-high heat, Add onion slices; sauté for 5 to 7 minutes or until onions are tender and slightly caramel in color.