Steps
- Preheat the oven to 350°F / 175°C. Whip ¼ cup of heavy cream for 1-2 minutes, until it holds its shape.
- Fold in ¼ cup of sour cream, ½ cup of prepared horseradish, 1 teaspoon of Worcestershire sauce, and 1 teaspoon of black pepper; season with salt.
- Cut 1 sourdough baguette into four pieces, split, and warm for 2 minutes. Spread each base with 1 tablespoon of sauce.
- Divide 675g of thinly sliced roast beef, another 1 tablespoon of sauce per sandwich, 12 tomato slices, and 4 romaine lettuce leaves between the breads; reserve excess sauce. Close, halve, and secure with toothpicks.