A roast beef sandwich recipe, featuring ready-made, deli roast beef, marbled rye, roasted red bell peppers, spinach, shallots and an easy horseradish sauce to top it all off.
Poor deli roast beef. Sometimes it seems, of all the cold cuts – turkey, ham, bologna – poor roast beef is often left out in the cold. Get it? Cause deli meats are refrigerated? Man, do I love a good pun. Back to the point: You can turn deli roast beef into something truly amazing. First of all, it’s beef. So there’s that. Second of all, beef can stand up to some pretty loud flavors, meaning we can get pret-ty crazy when it comes to topping our roast beef sandwich.
In fact, I don’t think it would be too much of a stretch to say this is a bit of a gourmet roast beef sandwich, but don’t let that scare you off. It’s the toppings that are going to make it fancy, not the technique. Toppings like sweet roasted red bell peppers, fresh spinach, and spicy red onions. The horseradish sauce is just a simple mixture of prepared horseradish, mayonnaise, and sour cream, and it pretty much makes the whole sandwich. Oh, that and some fresh bakery bread. Don’t forget the good bread. Nothing too hard about that, right? Enjoy.
*TIP: To save some time, and make this a true no-cook dinner, I use store-bought roasted red peppers for this recipe. You can typically find them in the Italian section of the international aisle of your grocery store.
- 1/4 cup mayonnaise
- 1/4 cup creme fraiche or sour cream
- 2 tablespoons prepared horseradish
- 1/2 teaspoon black pepper
- 1/4 teaspoon Kosher salt
- 8 1/2" slices of swirled rye or home-style, white bakery bread
- 3/4 pound about 12 slices deli roast beef
- 1 shallot thinly sliced
- 1 roasted red bell pepper from jar, e.g. Dellalo's Roasted Red Peppers in Water, patted dry and sliced into 1/4" strips
- 1 cup baby spinach rinsed and dried
- Kosher salt and black pepper to taste
Add all of the creamy horseradish sauce ingredients to a small mixing bowl, and whisk to combine. Set aside until ready to use.
For the sandwiches, lay out the slices of bread onto a work surface. Smear desired amount of sauce across the bottom slice of bread and top with 3 slices of roast beef, folding each a bit like an accordion to fit it on on the slice of bread. Add shallots, roasted red pepper and spinach to your liking, dividing the ingredients evenly amongst the sandwiches.
Top with a generous dollop of creamy horseradish sauce, as well as a tiny pinch of Kosher salt and pepper. Top the sandwich with the other slice of bread, serve right away and enjoy.
Makes 4 sandwiches.
Would pair well with: