This is a great take on the classic open-face sandwich. Your taste buds will think you've just had a steak dinner as you enjoy the robust flavors of rosemary and horseradish - both accentuate the meaty flavor of the beef. The roasted potatoes complement the roasted qualities of the meat.

Ingredients:

• 2 egg yolks
• 2 teaspoons lemon juice
• 2 cloves garlic, divided
• 3/4 cup plus 8 teaspoons olive oil, divided
• 3 tablespoons creamy horseradish
• 2 1/2 tablespoons minced fresh rosemary, divided
• 2 (1/2-inch) slices French bread
• 1 small red potato, cut into 6 (1/8-inch) slices
• 4 slices Hormel® Natural Choice® Deli Roast Beef
• Salt and pepper, to taste

Directions:

1. To make Horseradish-Rosemary Aïoli, in small bowl, whisk together egg yolks, lemon juice and 1 clove garlic. Whisk in 3/4 cup oil, in slow, steady stream, until mixture is thickened. Stir in horseradish and 1 1/2 tablespoons rosemary.
2. Heat broiler.
3. Drizzle each slice bread with 1 tablespoon oil; rub with remaining clove garlic. Place on baking sheet. Broil 5 minutes or until crust begins to brown. Remove from baking sheet.
4. Heat oven to 450°F.
5. Place potato slices on baking sheet. Sprinkle potato with salt, pepper and remaining 2 teaspoons oil. Roast 15 to 20 minutes or until edges begin to crisp. Remove from oven.
6. Place bread on plate. Spread 1 tablespoon Horseradish-Rosemary Aïoli on each slice. Sprinkle with remaining 1 tablespoon rosemary. Place 3 roasted potato slices on aïoli. Fold roast beef slices in half; lay over potatoes.