1 Mix the butter, mustard, and horseradish in a bowl
2 Working on a flat surface, spread 2 slices of rye bread with the butter-mustard mixture. Top with a layer of roast beef, another of watercress, and a third of alfalfa sprouts. Season with salt and pepper.
3 Spread 2 slices of white bread with the butter-mustard mixture and top the sandwiches with the spread facing down. Spread this layer with more butter-mustard mixture and add repeat the layers. Season with salt and pepper.
4 Spread 2 slices of rye bread with the butter-mustard mixture and use to top the sandwiches, spread side down. Press lightly, cut in half and serve immediately.
Advice of Wine to combine
Suggest from Sommelier
The rather delicate red meat reaches greater heights with the mustard dressing and calls for the presence of a medium-bodied red wine with a short barrel-aging, such as a 1-year-old Cabernet Sauvignon.
Delicious salmon cebiche style.
Pasta with Bolonese Sauce
For pasta dishes based on tomato sauce, we preferably choose fresh red wines.
This fruit is sweet, juicy, ripe, and aromatic, along with the freshness contributed by the orange juice is amazing dessert.