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Dilly Beef Sandwiches

Yield 6 servings


  • 3/4 cup sour cream
  • 1 teaspoon prepared mustard
  • 1 teaspoon prepared horseradish
  • 2 tablespoons dry onion soup mix
  • 12 rye bread slices
  • 1 pound thinly sliced roast beef
  • Salt (optional)
  • 2/3 cup fresh bean sprouts, washed and drained
  • 12 (1/4-inch-thick) tomato slices
  • 18 dill pickle slices

How to Make It

  1. Stir together first 4 ingredients; let stand 30 minutes.

  2. Top 6 bread slices with roast beef; sprinkle with salt, if desired. Spread 1 1/2 tablespoons sour cream mixture over roast beef. Top evenly with bean sprouts, tomato, and dill pickle. Cover with remaining bread slices. Cut sandwiches in half diagonally, and serve immediately.