Prep 15 mins
Cook 0 mins
From a 1968 Better Homes and Gardens cookbook.
- 4 slices dark rye bread
- butter, softened
- 1⁄4 cup sour cream
- 1 teaspoon dry onion soup mix
- 1 teaspoon prepared horseradish, well drained
- 1 dash pepper
- thinly sliced cold roast beef
- Spread bread with butter.
- Combine sour cream, onion soup mix, horseradish, and pepper.
- Spread on bread.
- Top 2 slices with beef, then lettuce; cover with remaining 2 slices bread.