Ingredients
- Roast Beef: 8-10 oz (225-285g) high-quality, thinly sliced rare or medium-rare roast beef (deli or homemade)
- Bread: 4 slices of sturdy bread (Rye, Sourdough, or Ciabatta recommended)
- Cheese: 4 thin slices of cheese (Sharp Cheddar, Provolone, or Swiss recommended)
- Mayonnaise: 3 tablespoons good quality mayonnaise
- Prepared Horseradish: 1-2 teaspoons (adjust to taste) OR 2 tablespoons Creamy Horseradish Sauce
- Dijon Mustard: 1 tablespoon (optional, but recommended)
- Arugula or Lettuce: 1 large handful (e.g., Romaine, Butter Lettuce)
- Red Onion: 1/4 small red onion, very thinly sliced (optional)
- Salt: Pinch, for seasoning beef/tomatoes if needed
- Freshly Ground Black Pepper: To taste
- Butter or Olive Oil: (Optional, for toasting bread)
Instructions
- Prepare the Spread: In a small bowl, combine the mayonnaise and prepared horseradish. Stir well. If using creamy horseradish sauce instead, you can skip this step or mix it with the mayo if desired. If using Dijon mustard, you can either mix it into the mayo-horseradish spread or spread it on the other slice of bread. Adjust horseradish amount based on your heat preference.
- Prepare the Bread (Optional Toasting): If desired, lightly toast the bread slices. You can do this in a toaster, under the broiler, or in a dry pan. For extra flavor, lightly butter the outside surfaces of the bread or brush with olive oil before toasting, especially if using a pan (like making grilled cheese, but just for a light toast). Let cool slightly.
- Layer the Condiments: Spread the horseradish-mayonnaise mixture evenly on the inside of two slices of bread. If using mustard separately, spread it on the inside of the other two slices.
- Add the Cheese: Place two slices of cheese on each of the bottom bread slices (the ones with the mayo-horseradish spread, typically). Layering cheese first can sometimes help create a barrier against moisture from the beef.
- Pile the Roast Beef: Gently separate the thin slices of roast beef. Don’t just slap them down flat! Loosely pile or fold the roast beef slices evenly onto the cheese-covered bread. Piling it loosely creates a more tender bite and visually appealing height. Season the beef lightly with a pinch of salt (if needed, depending on the beef’s saltiness) and freshly ground black pepper.
- Add Toppings: On top of the roast beef, layer your chosen greens (arugula or lettuce). If using, add the thinly sliced red onion and/or tomato slices (season tomatoes lightly).
- Close the Sandwich: Carefully place the top slices of bread (mustard-spread side down, if separate) onto the pile of toppings.
- Press and Slice (Optional but Recommended): Gently press down on the top of the sandwich to compact it slightly and help hold it together. For easier eating and a professional look, slice the sandwich in half diagonally using a sharp serrated knife. A gentle sawing motion works best to avoid squishing. You can insert toothpicks or sandwich picks before slicing to help hold everything together if it’s particularly tall.
- Serve: Serve immediately for the best texture and flavor.
Nutrition
- Serving Size: one normal portion
- Calories: 650-850