1/2 cup (125 mL) finely diced boiled potato
1/4 cup (50 mL) each boiled peas and finely diced boiled carrots
2 tbsp (30 mL) mayonnaise
2 tbsp (30 mL ) olive oil
1 tbsp (15 mL) grainy mustard
2 tsp (10 mL) white wine vinegar
1/4 tsp (1 mL) horseradish (optional)
to taste softened butter
1/4 lb (114 g) sliced roast beef, or leftover http://www.cbc.ca/stevenandchris/food/voulas-grilled-top-sirloin
4 cornichon pickles, sliced in 3, lengthwise
1 tbsp (15 mL) finely chopped chives
to taste fresh ground black pepper
1. In a small bowl, mix together the potato, peas, carrots, mayonnaise, olive oil, mustard, vinegar, horseradish (if using) and salt until evenly combined. Refrigerate until ready to use.
2. Spread a layer of butter over one side of each slice of bread, covering from edge to edge. Evenly distribute the sliced beef on each piece of bread arranging it so that the beef does not go beyond the edges of the bread.
3. Place 3 slices of cornichon onto the centre of each sandwich. Then top with a dollop of the potato salad. Garnish each sandwich with a sprinkle of finely chopped chives. Sprinkle with freshly ground pepper. Serve immediately, or cover and refrigerate until ready to serve.
Yield: 4 open face sandwiches