Corned Beef and Egg Sandwich
  • 2 slices Pumpernickel bread
  • 2 Tablespoons tub-style cream cheese
  • ½ to 1 teaspoon prepared horseradish, depending on how much you like horseradish!
  • 4 ounces sliced corned beef (this is approximate; you can have more or less)
  • 1 hard-boiled egg, sliced
  • 2 or 3 sliced radishes
  1. Lay the bread out side-by-side on a cutting board. Mix together the cream cheese and horseradish in a small bowl, and spread evenly on bread slices.
  2. Cover one slice of the bread with half the corned beef slices. Top with the sliced egg and radishes, then the rest of the corned beef slices. Top with other slice of bread. Cut carefully in half and serve. Serves one.
Recipe by The Culinary Cellar at