Ingredients

• 1 cup sour cream
• 3 tablespoons prepared horseradish, well drained
• 2 teaspoons salt
• 24 mini slices rye bread
• Freshly ground black pepper
• 6 thin slices (about 6 ounces) roast beef, halved

Instructions

1. Stir the sour cream, horseradish and salt together in a small bowl.
2. Using a butter knife or offset spatula, spread the horseradish cream on 1 side of each rye slice. Put 1 slice of roast beef on 12 of the pumpernickel slices. Finish each sandwich with a grind or two of pepper and the remaining bread. Arrange the sandwiches on a serving platter and serve immediately.