Roast Beef Sandwich
Inside: Transform leftover roast beef or thinly sliced deli beef into the best roast beef sandwich with two secret ingredients that make an impact. This recipe has been updated since its original publication in 2018.
Whether using a cold leftover roast from last night’s dinner or deli-sliced beef, this recipe makes a roast beef sandwich like you’ve never tried. Layered with a rich sun-dried tomato pesto and a thick layer of horseradish cheese on sturdy artisanal bread, it’s the best sandwich ever.
You’ve never had a roast beef sandwich like this before. Most start with plain bread, mayonnaise, and some lettuce and tomato.
Not this one. It uses thinly sliced roast beef, a sturdy bakery loaf and outrageously creamy horseradish cheese that will melt on your tongue. The rich tomato pesto adds a deep, umami flavor with a hint of sweetness.
Why you’ll love this recipe:
- It’s easy to make.
- It holds up well for brown bagging because the spreads aren’t too liquidy and hold up well to the bread.
- The condiments can be made several days ahead.
- You can customize it to your tastes.
Ingredients:
- Eye of Round Roast–or thinly sliced deli roast beef.
- Sturdy Bread–like an artisanal white bread or sourdough loaf, this Amish Bread or sandwich rolls or buns. I like bread with a firm-chewy crust and a semi-firm sponge.
- Sun-Dried Tomato Pesto–can be made several days in advance, so it’s on hand for spur-of-the-moment roast beef sandwiches.
- Horseradish Cheese–is creamy and full of horseradish flavor. Because the base is made from cream cheese, it will give a cold roast beef sandwich a melty, cheesy quality. You can also use a horseradish sauce or horseradish mayo, but the horseradish cheese adds a melt-in-your-mouth quality that the others can’t replicate.
- Lettuce–I used Boston Bibb lettuce, but romaine, green leaf or arugula will work fine too.
These are the basics for this roast beef sandwich, but I’ve also included a list of other ingredients that would be delicious to add to it.
Step-by-step instructions:
- Spread a tablespoon of sun-dried tomato pesto over one slice of the bread. (I like the slices about ½” thick).
2. Slather 1½-2 tablespoons of horseradish cheese over the other slice of bread. It should be thick enough to sink your teeth into.
3. This sandwich is wonderful if you have leftover roast beef. Be sure the meat is sliced as thinly as possible. You can also use deli roast beef for this sandwich, about ¼ to ⅓ pound per sandwich, depending on appetites.
4. Assemble the sandwiches with the horseradish cheese on the bottom, followed by the meat, layers of lettuce and finally, the tomato pesto. You want the beef and cheese together because it’s such a dynamite combination, and the tomato pesto is the flavor that lingers at the end.
If you’re using sandwich buns, slather the cheese on the bottom bun and tomato pesto on the top bun; the melty nature and taste of the horseradish cream cheese should combine with the meat for the best flavor.
Pro-Tips:
- If you’re using leftover roast beef for this sandwich recipe, use a sharp, thin carving knife and slice the meat when it’s cold. This will make cutting easier and allow you to get very thin slices.
- If you’re using bakery bread, it may be easier to cut into ½” thick slices if it’s a day old. The bread firms up slightly overnight. Use a good bread knife to cut even slices.
- I used the Tutto Pugliese loaf from my local Publix market and sliced it myself because their automatic slicer cuts it too thin.
Variations:
- Grill hot roast beef sandwiches in a panini press or a hot cast iron skillet. Spreading mayo or softened butter over the outside of the bread will help it brown and develop a crust.
- Toast your bread before assembling if you like your bread with extra crunch.
- Add Pink Pickled Onions, Quick Pickled Cucumbers, or sliced tomatoes to the sandwich for fresh flavors.
- Swap steak for roast beef (it can be hot off the grill or cold leftovers from last night’s dinner).
- If you don’t make the horseradish cream cheese, you can substitute it with other cheeses like Swiss, Provolone, or even sharp cheddar. If you do that, I recommend griddling the sandwich to get the melt-in-your-mouth quality.
FAQs
Though mayo is good, horseradish cream cheese and dried tomato pesto are better.
We love this sandwich with potato chips, Southern coleslaw, or this no-mayo potato salad.
Usually, deli roasts come from the top sirloin, the eye of round, or the top loin (also called strip loin).
It will depend on appetites, but figure ¼-½ pound per person.
Yes, it works great for a tailgate. I recommend 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 for a tailgate roast beef sandwich because the crust keeps the fillings intact, and a round boule can be sliced into wedges (like a pie) for individual servings.
More beef sandwich recipes:
- Steak and Cheese Sliders
- Don’t Cry For Me Argentina – Roast Beef Sandwiches
- Classic Cheesesteak Sandwich
- Corned Beef Reuben Recipe
Roast Beef Sandwich (the BEST recipe)
INGREDIENTS:
FOR EACH ROAST BEEF SANDWICH:
- 2 slices white bread like a country loaf, sourdough, sandwich rolls or bakery buns
- ¼ pound roast beef sliced thin
- 2 tablespoons sun-dried tomato pesto sliced thin
- 2 tablespoons horseradish cheese
- 3-4 lettuce leaves can be leaf lettuce, arugula, bibb or iceberg
DIRECTIONS:
ASSEMBLE THE COLD ROAST BEEF SANDWICH
- Spread the top one of 2 slices white bread with 2 tablespoons sun-dried tomato pesto. Spread the bottom bread with 2 tablespoons horseradish cheese.
- Pile ¼ pound roast beef over the horseradish cheese and top with 3-4 lettuce leaves.
- Rest the top slice of bread with the tomato pesto on the lettuce leaves and serve.
NOTES:
NUTRITION:
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The horseradish cheese recipe makes all the difference. This is outstanding!
Oh my goodness this was delicious. Definitely hit the spot. The horseradish cream cheese is amazing.
This sounds so delicious! I’ve been trying to find a quality recipe for horseradish cheese. Hoping I found the winner!
What I like about this blend of horseradish and cream cheese is that it actually does melt on your tongue — unlike hard cheeses. Let me know what you think!
I made a few of these and spread them out as appetizers for a get together we had the other night, they were such a big hit! Gone in seconds!! I managed to get a slice and it was sooooo good! The horseradish was perfect with this, just the right amount of kick. Thanks for sharing!
That cheese is the BOMB, isn’t it? So glad you and your friends enjoyed it — and great idea to serve as an appetizer! Bravo!