YIELD: 1 sandwich
1 oz. fresh radish
rice vinegar, as needed for pickling
1 Tbsp. salt
1 Tbsp. sugar
whipped butter, as needed for bread
1 slice rye bread
1 dill pickle slice
2 oz. roast beef slices
1 oz. sour cream
1 tsp. prepared horseradish
½ oz. baby arugula
1. Chop and pickle radish in rice vinegar, salt and sugar. Allow to pickle for at least a few hours. Chop dill pickle and set aside.
2. Combine sour cream and horseradish in small bowl.
3. Butter slice of bead and place in bottom of 6-by-6 clamshell container. Add arugula, roast beef, horseradish-sour cream, chopped pickle and chopped pickled radish on top. Leave open-faced and label for grab and go.
Photo and recipe: University of Richmond