Roast Beef Sandwich

For the roast beef sandwich, season the roast beef with salt and pepper, sear briefly on all sides in hot rapeseed oil, cook in the oven at low heat of 120 °C for 45 min.

It is best to refrigerate overnight, cut into narrow slices the next day. Peel onion and cut into rings.

Pluck the basil, remove the peel from the garlic and mix finely with the pine nuts, cooled canola oil, salt and pepper in a hand blender.

Cut the tomatoes into slices, the cucumbers as well. Mix well the cream cheese with radish sprouts and season.

Divide the baguette into 4 parts, cut in half and spread with basil pesto, place tomatoes, cucumbers and roast beef slices on top and season with ground pepper.

Spread cream cheese with sprouts evenly on top and sprinkle with cress. Coat the inside of the lid with horseradish and cover the sandwich with it.

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