Surely nobody needs a lesson in how to assemble a steak or cold beef sarnie, but if a certain ebullient TV chef can devote a good twenty minutes to his version, then so can I to mine. I like my beef thinly sliced, so the doorstop refers to the finished sandwich rather than the filling itself.
What else but an Argentine Malbec?
Mix creamed horseradish* – carefully - with Dijon mustard, to taste. Slap liberally on a slice of bread, preferably not the kind that will give up the ghost the minute you lift it to your mouth. Sourdough or rye are both good. Top with a generous tangle of very thinly sliced roast beef, interleaved with equally thinly sliced sweet tomatoes and watercress leaves. Spread the top slice with the thinnest layer of mayonnaise and clamp shut. Open mouth very wide. Say "aaaaaaaaaaaaaaaah!"
* See October's Food for Thought piece Chariot of Fire for a fresh horseradish sauce recipe.
Janet Wynne Evans