- 2 tbsp. horseradish sauce*
- 1 demi baguette (6-inch), split and toasted
- 3 oz. roast beef
- 2 tbsp. drained, chopped kimchi
- 1/2 cup baby arugula
- Spread the horseradish sauce over the cut sides of the bread, adding on the remaining ingredients afterwards.
*My baguette was longer than 6-inches so I had to use more than 2 tablespoons in order to completely cover the cut sides.
This was such an easy sandwich to make ! I’m honestly not sure what makes this Korean other than the chopped kimchi being in it, but I loved eating it ! The bread had a nice crunch to it which was a good contrast to the creamy horseradish sauce and the tender roast beef. I couldn’t taste the kimchi and arugula nearly as much as I did the horseradish sauce but I’m not complaining, I love eating roast beef with horseradish sauce ! I would gladly make this again, especially on a busy day.
This recipe came from Rachael Ray magazine.
I wasn’t paid in any form to promote Rachael Ray magazine.
Take care everybody !