Open-faced Roast Beef Sandwiches

These zippy little sandwiches make a great afternoon snack or party appetizer. You will have leftover roast beef; use it on top of a salad or folded into a wrap.

PREP TIME: 10 minutes
COOK TIME: 1 hours 5 minutes

For the roast beef:
1 3-pound beef eye of round roast, trimmed and tied (ask your butcher to prep the meat if you like)
1 tablespoon kosher salt
2 teaspoons ground black pepper
2 teaspoons onion powder

For the horseradish sauce:
1/4 cup grated horseradish (not prepared with any extra ingredients)
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon chopped fresh chives (optional)

Remaining ingredients:
1 loaf good-quality French bread
2 tablespoons olive oil
1 red or sweet onion, thinly sliced
1 red bell pepper, cored, seeded and thinly sliced
6 ounces arugula leaves or baby greens
Salt and pepper

Make the horseradish sauce: Combine all ingredients in a mixing bowl, stir gently, cover and chill.

Make the roast beef: Preheat oven to 375 F. Place beef on a baking sheet and rub on all sides with salt, pepper and onion powder. Roast for 1 hour, or 20 minutes per pound. The internal temperature of the meat should be 140 F. Remove beef from oven and let rest while you prepare the remaining ingredients.

While the oven is still at 375 F, toast the bread. Slice bread in half lengthwise and brush each half with olive oil. Season with salt and pepper. Place on a baking sheet and cook for 3-5 minutes, until bread is lightly toasted. Keep your eye in the bread while it's in the oven -- it can go from done to charred in a matter of seconds. Remove bread from oven once it's toasted. Slice the bread halves into 3" pieces.

To assemble the sandwiches, spread a bit of sauce on a piece of bread. Place a few thin slices of roast beef, onion and pepper on the bread. Top with a small handful of greens. Serve immediately.