With this tea sandwich, I added a little decorative touch by topping the bottom portion with chopped watercress. To give a tiny bit of tang, I used Japanese mayo.
TEA SANDWICH: ROAST BEEF & WATERCRESS
Very Thin Whole Wheat Bread (I used Pepperidge Farm.)
Roast Beef, Sliced Thin
Horseradish (I used Gold’s Prepared Horseradish.)
Mayo (I used Kewpie Japanese Mayonnaise.)
1. Mix mayo & horseradish and spread onto slices of bread.
2. Layer roast beef, salt & pepper onto slice. Top with other slice. Trim crusts.
3. Cut into 3 pieces. Spread mayo to bottom half and sprinkle chopped watercress.