Open-Faced Roast Beef Sandwich on Rye
MAKES 4
⅓ cup thinly sliced red onion
2 tablespoons red wine vinegar
⅓ cup mayonnaise
2 teaspoons curry powder
½ teaspoon Dijon mustard
1 clove garlic, minced
1 teaspoon fresh lemon juice, divided
½ teaspoon kosher salt, divided
¼ teaspoon ground black pepper, divided
1 tablespoon capers, chopped
1 tablespoon chopped fresh parsley
¼ cup sour cream
1 tablespoon prepared horseradish
1 tablespoon half-and-half
4 slices rustic rye bread, toasted
1 pound deli roast beef, sliced
Garnish: thinly sliced cornichons, torn fresh
