Roast Beef Sandwich with Watercress and Horseradish Mayonnaise

  • 2008, Ellie Krieger, All Rights Reserved
  • Show: Healthy Appetite with Ellie Krieger
  • Episode: Eat Out
Total Time:
30 min
10 min
Inactive Prep:
20 min
4 servings, serving size 1 sandwich


  • 1/4 cup nonfat Greek style yogurt or 1/3 cup regular, plain nonfat yogurt
  • 2 tablespoons mayonnaise
  • 1/4 cup prepared white horseradish, squeezed of excess juice (about 3 tablespoons)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 bunch watercress, thick stems removed
  • 8 slices whole-grain pumpernickel bread
  • 12 ounces lean roast beef, thinly sliced
  • 2 medium tomatoes sliced
  • 1/2 small red onion, thinly sliced


If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.

Combine thickened or Greek-style yogurt, mayonnaise, horseradish and salt and pepper in a small bowl and stir to incorporate.

Place 1/4 cup watercress each on 4 slices of bread and drizzle with 2 tablespoons horseradish mayonnaise. Layer with 3 ounces roast beef per sandwich, tomato slices and onion slices. Top with another slice of bread and wrap in waxed paper, then aluminum foil.