Looking for roast beef sandwich ideas? My tailgate cold roast beef sandwich with horseradish cheese is a two-handed, eyes-rolling-back-in-your-head mouthful that is perfect for tailgating, picnics and parties. The best roast beef sandwich starts with the bread (a soft, sturdy homemade boule) thinly sliced roast beef and a savory horseradish cheese spread, plus your favorite veggies.
Table of Contents
Make The Horseradish Cheese
Let’s start with the horseradish cheese. When I think of cream cheese, my mind automatically drifts to bagels… never sandwiches, however, that’s a mistake because cream cheese is a blank canvas that you can transform with the right mix-ins. Unlike a slice of swiss, the cream cheese practically melts on your tongue. It flavors the sandwich in a way that a slice of cold cheese can’t — and with these simple mix ins, this horseradish cheese spread is a real eye opener. Combine cream cheese, worcestershire sauce and chives into a piquant flavored cream cheese that melds beautifully with the cold roast beef.
Best Bread for Tailgate Sandwiches:
For tailgate sandwiches, I prefer to use a round boule-style bread. One that’s soft, but sturdy. A bread that can handle big sandwich fillings and travel time in a cooler. Round bakery bread is a good option if you don’t have time to make your own, but my favorite bread for this cold roast beef sandwich is this Amish bread. The beauty of this Amish bread is the texture — solid but with a soft, squishable crumb which easily handles all the fillings in this tailgate sandwich.
Liberally spread both sides of the bread with the horseradish cheese, then top it with peppery arugula, thinly sliced roast beef (I used leftover meat from my homemade roast beef recipe) red onion and the ripest tomatoes that you can find.
If you’re eating the cold roast beef sandwich immediately, just cut it into wedges and serve, but if this tailgate sandwich is traveling to a game, press it between two flat surfaces, weighed down by a heavy pot or cast iron skillet (above) for 30 minutes to an hour then wrap it tightly with plastic wrap and foil.
This will ensure that the sandwich stays together without leaks, drips or tears.
When you arrive at your venue, use a long, sharp bread knife and slice it into pie-shaped wedges to serve. (Note: If you also take the additional step of weighting down the sandwich, the compression will compact the bread and filling into tight layers, that can be held with one hand — making it an ideal walking-around tailgate sandwich.)
Emily’s comment when she first tried this cold roast beef sandwich was,” Oh My God!!! This is the best roast beef sandwich I’ve ever had!” It’s big, it’s meaty and the horseradish cheese gives it a tangy, creamy finish. No sooner did we take our last bite before Em was requesting we make it again for game day munching… who was I to argue…
We made this behemoth three days later and since Scott had been out of town when we made it the first time, he got first tastes and proclaimed it “blog-worthy”.
The combination of homemade bread, thinly sliced roast beef and that tangy horseradish cheese that melts in your mouth are the things that tailgating dreams are made of.
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Cold Roast Beef Sandwich with Horseradish Cheese
FOR HORSERADISH CHEESE:
- 8 ounces cream cheese
- 3 tablespoons prepared horseradish
- 2 teaspoons worcestershire sauce
- 1 tablespoon chopped fresh chives
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
FOR COLD ROAST BEEF SANDWICH:
- 1 loaf round Amish Bread (or other bakery boule)
- 1½ pounds leftover eye of round roast sliced thin
- 2 large beefsteak tomatoes sliced thin
- 3 cups arugula
- ½ cup red onion sliced thin
- horseradish chive cream cheese spread (recipe above)
FOR THE HORSERADISH CHEESE
- In a small bowl, combine the cream cheese, horseradish, worcestershire sauce, chives, kosher salt and pepper. Use the back of a fork to mash the ingredients together into a creamy paste. Set aside.
ASSEMBLE THE COLD ROAST BEEF SANDWICH
- Slice the boule in into two halves (top and bottom). Divide the cream cheese spread evenly over both halves.
- Add the arugula to the bottom half of the bread and top with roast beef, onions and tomatoes.
- Place the top half of the bread on the sandwich. Use a very sharp knife to slice the sandwich into 8 wedges and serve.
FOR A TAILGATE SANDWICH:
- Assemble the sandwich and wrap it tightly in foil. Place a flat cutting board (or other flat surface) on top of the sandwich and weight it down with a cast iron pan or other heavy object to press the sandwich together. Let the sandwich rest with the weight on it for 20-30 minutes.
- Pack the well wrapped (and flattened) sandwich in a cooler. When you’re ready to serve, use a very sharp knife to cut the sandwich into 8 wedges. Serve.
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