This Roast Beef Sandwich Recipe is stacked up with daintily cut roast beef, vegetables, and rich horseradish sauce on a Kaiser Bun. If you need tasty, at that point typically the sandwich for you. I don’t know almost you, but I grew up eating lunch meat, and sandwiches.
Whereas I’ve increased my amusement to more gourmet sandwiches, I still eat them frequently. To take your sandwich-making skills to another level, I suggest attempting my Croquet Madame or Philly Cheese steak
Ingredients and Substitutions of Roast Beef Sandwich
My roast beef sandwich features these ingredients, which I enjoy serving. Please do not feel limited by these and get creative to make this sandwich work for you.
- Beef – Use good roast beef, or better yet slice it from a re by once it is cooled.
- Sauce – I think a creamy is the best for this sandwich.
- Lettuce – Arugula and micro-greens are what I used. However, you can use any of your favorite lettuces.
- Vegetables – I like a simple combination of red onions, radishes, and tomatoes.
- Cheese – A good aged cheddar will compliment the roast beef.
- Bread – Kaiser buns are my favorite to use.
What Type of Bread to Use?
The first thing to decide on is bread for this recipe. This alone can go several different ways and really there are no bad choices. The bread that I would recommend using would be:
- Ciabatta
- French
- Sourdough
- Croissant
- White Bread
What are Good Condiments to Use?
Here are some additional condiments you can add to the top of your roast beef sandwich:
- Mayonnaise
- Freshly grated horseradish (yes, you can use it prepared in a jar)
- Sea salt and pepper
- Worcestershire sauce
- Ail oi
- Mustard
How to Make a Roast Beef Sandwich
Begin by cutting the onions, radishes, and tomatoes. Set them aside.
Next, make the velvety horseradish sauce and set it to the side.
If you’re cutting the roast beef yourself, you’ll do so using an exceptionally sharp cut, a mandolin, or a meat slicer. I favor the cooked meat to be daintily cut for this sandwich.
Start by adding your lettuce or greens to the foot bun.
Next, put on your cheese and after that the sauce. The greens and cheese will offer assistance secure the foot bun from getting as well saturated from the sauce.
Stack on the sliced roast beef.
Add an optional microgreens. You can use any bread of microgreen.
Place on the sliced radishes and onions.
Lastly, place on the sliced tomatoes and then the top bun. Serve.
Make-Ahead and Storage of Roast Beef Sandwich
Make-Ahead: If all the ingredients are kept separate, you can prepare this roast beef sandwich recipe up to 2 days ahead of time.
How to Store: Store the toppings, bread, horseradish cream spread, and buns separately covered in plastic wrap for up to 1 week in the refrigerator. These ingredients, unfortunately, will not freeze well.
CHEF NOTES + TIPS
- Other kinds of cheese that go great with roast beef are blue cheese, cheddar, asiago, gouda, fontina, or Swiss. However, you don’t even need to use cheese for this sandwich.
- There are several brands of roast beef to choose from including but not limited to, Greenridge Farm, Boar’s Head, Dietz and Watson, or Applegate.
- If you are looking to do it yourself and want something that stands out, try slicing it from my Smoked Prime Rib recipe.
- There are many options for toppings on this sandwich. Most of these choices will depend on your preferences. If you consider all the things beef goes well with, it will make your options that much better.
- You can use white, sweet, or yellow onions in place of the red onions I used.
- Feel free to use Roma tomatoes instead of heirlooms.
Recipe!
Roast Beef Sandwich
Ingredients
- 4 kaiser buns
- 1 cup arugula leaves
- 4 slices aged cheddar cheese
- 1/2 cup creamy horseradish
- 1 pound roasted beef
- 1/2 cup micro green
- 4 thinly sliced radishes
- 1/2 peeled onions
- 1 thinly sliced tomato
Instructions
- Don't be afraid to experiment! You can also add ground beef, sausage crumbles, spinach, herbs, veggies, or extra seasoning to your layers.
- You could also try a different sauce such as alfredo, pesto, or butternut squash. I recently discovered a sauce from Costco called "Kale Pesto With White Cheddar" that turns out amazing every time.
- I've had a lot of questions about using refrigerated ravioli instead of frozen. Not a problem! Simply decrease the bake time by 5-10 minutes while it's covered with foil.
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