Open-Faced Roast Beef Sandwich on Rye
MAKES 4
⅓ cup thinly sliced red onion2 tablespoons red wine vinegar⅓ cup mayonnaise2 teaspoons curry powder½ teaspoon Dijon mustard1 clove garlic, minced1 teaspoon fresh lemon juice, divided½ teaspoon kosher salt, divided¼ teaspoon ground black pepper, divided1 tablespoon capers, chopped1 tablespoon chopped fresh parsley¼ cup sour cream1 tablespoon prepared horseradish1 tablespoon half-and-half4 slices rustic rye bread, toasted1 pound deli roast beef, slicedGarnish: thinly sliced cornichons, torn fresh parsley leaves
1. In a small bowl, toss together red onion and vinegar; let stand for 2 hours.
2. In a small bowl, whisk together mayonnaise, curry powder, mustard, garlic, ½ teaspoon lemon juice, ¼ teaspoon salt, and ⅛ teaspoon pepper until well combined. Stir in capers and parsley until incorporated. Set aside.*
3. In a bowl,…
