- 1 medium red onion, halved and thinly sliced
- 1 tablespoon, plus 2 teaspoons kosher salt, plus much more to taste
- 6 tablespoons dark wine vinegar
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 1/4 cup plus two tablespoons jarred grated horseradish (with liquid)
- 1/2 teaspoon grated lemon zest
- Freshly ground pepper
- Hot sauce
- 6 Kaiser rolls
- 12 slices vine-ripened tomato plants
- 24 ounces freshly sliced rare roast beef
- 3 loosely packed cups watercress or arugula, or a mix of both
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In a tiny bowl, mix together the onion and 1 tablespoon from the salt. Put aside for 25 minutes. Rinse the onions with cold flowing water. Drain and squeeze to get rid of excess liquid. Combine the onions and also the vinegar and marinate a minimum of half an hour or as much as 24 hrs.
In a tiny bowl, mix together the mayonnaise, sour cream, horseradish, zest, and a pair of teaspoons salt. Season generously with pepper and hot sauce to taste. Refrigerate the horseradish sauce not less than half an hour.
Preheat the broiler. Slice the rolls in two lengthwise. Making use of your hands, shallowly scoop out within each half. Transfer the rolls to some baking sheet and arrange scooped-side up. Toast the rolls underneath the broiler for around one minute. Slather within the rolls using the horseradish sauce. On each one of the roll bottoms, layer 2 tomato slices and season with pepper and salt to taste. Top the tomato plants with a few of the roast beef overlapped into "ruffles" and season with pepper and salt. Top the meat with a few of the onions and watercress and canopy using the tops from the roll. Serve immediately.
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