A fast supper that honors the roast beef's built-in seasoning by adding cold horseradish cream on toasted bread. The sandwich is open-faced so you can eat it with a fork, and it needs only greens alongside to feel complete.

Serves 2. 15 minutes, 10 at the stove.

About 510 calories a serving, 30 g protein, 18 g carbohydrate, 35 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Toast 2 slices of 9-grain bread in a dry skillet or toaster oven until golden on both sides, about 3 minutes. Spread 1 tablespoon softened butter on the hot toast.3 min
2. Stir 1/2 cup sour cream with a pinch of salt and pinch of pepper. Thin it with water or milk if you like it pourable, or leave it thick. Spread or dollop half the cream on each slice of toast, leaving room for the beef.
3. Slice or tear 6 ounces roast beef into pieces thin enough to fold onto the toast. Layer the beef over the horseradish cream, pressing gently so it stays in place.
4. Serve the sandwiches on a plate with 4 ounces mixed greens on the side, dressed with a squeeze of lemon or a light vinaigrette if you have it.

Note To make this a closed sandwich, skip the greens and simply fold the toast in half before eating. Leftover roast beef keeps three days covered in the fridge and can go into tomorrow's grain bowl. For a heartier meal, add a poached or soft-boiled egg on top of the beef.