With a luscious horseradish cream cheese spread and loaded with hand-sliced roast beef, piled with ripe tomatoes, peppery arugula and red onion, this is no ordinary roast beef sandwich
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.