Name: Roast beef and mustard ribbon sandwiches
Prep time: 5 min
Total time: 5 min
Yield: 12
Ingredients: 4 slices white sandwich bread; 4 slices wholemeal sandwich bread; 250 g thinly sliced roast beef; 60 g rocket leaves; ½ cup (120g) sour cream; 1 tablespoon horseradish cream; 1 tablespoon Dijon mustard

Ingredients

4 slices white sandwich bread

4 slices wholemeal sandwich bread

250 g thinly sliced roast beef

60 g rocket leaves

½ cup (120g) sour cream

1 tablespoon horseradish cream

1 tablespoon Dijon mustard

Method

1.Place bread on a board. Combine sour cream, horseradish and mustard in a small bowl; season. Spread white bread with some of the sour cream mixture; then top with roast beef and rocket.

2.Spread cream mixture over wholemeal bread. Sandwich bread slices together. Trim crusts; cut each sandwich into 3 ribbons.

Not suitable to freeze.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Styling by Michele Cranston