Roast Beef Sandwiches with Celery-Root Remoulade

  • 2 tablespoons mayonnaise
  • 4 teaspoons Dijon mustard
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons chopped capers
  • 1 teaspoon prepared horseradish
  • Coarse salt and ground pepper
  • Reserved roast beef from Roast Beef and Celery Root with Watercress Salad
  • 8 slices country-style bread
Instructions
    • Step 1

      In a medium bowl, combine mayonnaise, mustard, lemon juice, capers, and horseradish; season with salt and pepper. Grate reserved celery root into dressing and stir to combine. Spread mixture on 4 slices country-style bread. Divide reserved watercress and roast beef among slices, then top with 4 more bread slices. (To store, refrigerate, wrapped in plastic, up to 1 day.)

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