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Author Notes: I have made this with leftover steak - it's very simple, but deceptively good. The bread should good quality (not supermarket sliced) but softer than crusty baguette halves - with bits of cold steak crusty bread can make the whole thing a bit too tough. I didn't think to photograph it when I made it but it's a pretty sandwich, too! —LucyS
slices good-quality bread, such as a boule, toasted (see note)
garlic clove, peeled and cut in half
arugula, mizuna, or similar greens, or a mixture (preferably not entirely lettuce)
enough thinly sliced steak to cover one piece of bread
- Rub the warm, toasted bread with half a garlic clove. Angle the garlic clove slightly so you're using the edge of it, which will make the bread especially garlicy.
- Depending on the strength of your horseradish sauce, coast one or both pieces of toast with a very thin layer.
- Coat both pieces of toast with mayonnaise. It will combine with the horseradish and garlic nicely, so don't worry if it seems like there's a lot of stuff on there.
- Layer the sliced steak on the horseradish side of the bread. Pile greens on top of it. If the steak is a bit tough, be sure to slice it as thin as you can.
- Squash the two sandwich halves together. This sandwich travels very well but if you're going to take it as a bagged lunch, make sure to bind it tightly (I usually use a ziplock that I squash all the air out of) so it doesn't fall apart.
- This recipe was entered in the contest for Your Best Sandwich Recipe
- This recipe was entered in the contest for Your Best Pub Food
- This recipe was entered in the contest for Your Best Street Food