Dilly Beef Cartwheel Recipe
Ingredients
| Dairy sour cream | 1 Cup (16 tbs) | |
| Onion soup mix | 4 Teaspoon | |
| Prepared horseradish | 1 Tablespoon | |
| 4 slices large round rye bread | ||
| Lettuce | 1 1/2 Cup (16 tbs), shredded | |
| 1 1/2 cups shredded endive or spinach | ||
| Tomato | 1 Medium, sliced | |
| 6 thin slices roast beef | ||
| Dill pickle | 6 | |
| 1 medium tomato, cut in wedges | ||
| Milk | ||
| Ripe olives | ||
Directions
Combine first 3 ingredients and dash pepper.
Lay 2 slices bread, bottom to bottom, to form circle; spread with 1/3 cup sour cream mixture.
Top with 1/2 cap each lettuce and endive.
Place tomato slices over.
Lay remaining bread atop tomato; spread with 1/3 cup sour cream mixture.
Top with remaining lettuce and endive.
Make 6 cornucopias of beef with pickle strip in center of each; arrange with tomato wedges atop sandwich.
Thin remaining sour cream mixture with a little milk; drizzle over top.
Garnish with ripe olives.
Cut in wedges to serve.
Lay 2 slices bread, bottom to bottom, to form circle; spread with 1/3 cup sour cream mixture.
Top with 1/2 cap each lettuce and endive.
Place tomato slices over.
Lay remaining bread atop tomato; spread with 1/3 cup sour cream mixture.
Top with remaining lettuce and endive.
Make 6 cornucopias of beef with pickle strip in center of each; arrange with tomato wedges atop sandwich.
Thin remaining sour cream mixture with a little milk; drizzle over top.
Garnish with ripe olives.
Cut in wedges to serve.
Chef
