Rustic Roast Beef Sandwich

This sandwich is hearty and absolutely packed with flavor. The combination of ingredients makes it feel like the ultimate comforting winter lunch, and the horseradish spread is truly off the charts. Pair it with a hot bowl of cream of mushroom soup for the perfect cold‑weather meal.

INGREDIENTS, highlights and insights.

French Bread Roll: Choose bread that’s sturdy enough to hold the fillings but not so hard that it squeezes everything out when you take a bite.

Sharp White Cheddar Cheese: Sharp cheddar pairs beautifully with roast beef, adding bold flavor. If cheddar isn’t your thing, provolone or another melty cheese works well too.

Deli Sliced Roast Beef: Go to the deli in your grocery store for freshly sliced roast beef. This is essential for making this sandwich outstanding!

Salt and Pepper: Sprinkle salt and pepper on the roast beef to enhance the flavors of the of the entire sandwich.

White or Yellow Onion: Thinly sliced onions add a fresh, zingy note and a bit of crunchy texture.

Roasted Red Pepper: Jarred roasted red peppers work great here, though homemade is always welcome. Their sweetness and pop of red brighten the whole sandwich.

Microgreens: A fresh alternative to lettuce that adds color and a subtle, earthy bite.

Olive Oil Drizzle: A light drizzle adds richness and gives the ingredients a touch of extra moisture.

Creamy Horseradish Spread (recipe here): This spread adds the classic, punchy flavor that roast beef loves. It’s an essential finishing touch.

NOW WE’RE COOKING…

FIRST, broil the cheese and roast beef.

Cut the bread in half and set the bottom slice on the left side of a foil‑lined baking sheet, then top it with the cheese. Spread the roast beef in an even layer on the right side of the sheet. Broil both just long enough to melt the cheese and warm the roast beef—take care not to overcook the beef so it stays medium‑rare and nicely pink.

ASSEMBLING, Part One:

Move the cheese‑topped slice to a plate or board, then pile on the roast beef and finish with a pinch of salt and pepper.

FINISH the assembling process.

Layer the onions, roasted red pepper, and microgreens over the roast beef, then drizzle with olive oil. Spread the top piece of bread with the Creamy Horseradish Spread and place it on the sandwich. Press down gently to help everything hold together.

Cut the sandwich in half and enjoy!

Yield: 1

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Winter Roast Beef Sandwich

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Ingredients

• 1 french bread role
• Olive oil drizzle
• 2 slices sharp white cheddar cheese
• 4 slices roast beef
• 2 tablespoons thinly sliced white or yellow onion
• 2 thinl slices of heirloom tomato
• 1 tablespoon micro greens
• Salt and pepper to tast (optional)
• 1 1/2 tablespoons horseradish creamy spread (recipe here)

Instructions

1. Cut the french bread roll. Set the bottom pice sliced side up and drizzle sparingly with olive oil.
2. Layer the slices of cheese on the bottom piece of bread.
3. On a baking sheet, set the bottom piece of bread on one side of the sheet and layer the cheese on top. Set the roast beef in a loose pile on the other side of the sheet. Broil for 1-2 minutes, just enough to warm through and slightly melt the cheese.
4. Remove from the oven and layer the roast beef over the bread and cheese.
5. Layer on top of the beef sliced onion and then tomato.
6. Top the tomato with microgreens. Salt and pepper to taste (optional).
7. Spread the horseradish creamy spread (recipe here) on the top piece of bread and layer it atop the sandwich. Enoy!

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