• 8 slices dark rye bread
• Lots of butter
• 1/2 cup dairy sour cream
• 2 teaspoons dry onion soup mix
• 2 teaspoons prepared horseradish, well drained
• Dash of freshly ground pepper
• Thinly sliced cold roast beef
• Lettuce

Spread bread slices with butter. Combine sour cream with onion soup mix, horseradish and pepper. Spread about 1 tablespoon of this mixture on each slice of bread. Top four slices lavishly with roast beef, then lettuce; cover with remaining bread. You may need cocktail picks or wooden picks to hold each half of the sandwich together.

Yield: 4 sandwiches