Roast Beef Sandwich (the BEST recipe)

Stacked roast beef sandwiches on a cutting board.

3.91 from 22 votes

Roast Beef Sandwich (the BEST recipe)

For this otherworldly roast beef sandwich recipe, you can use thinly sliced leftover roast beef or deli slices. Sun-dried tomato pesto and creamy horseradish cheese are delicious accompaniments to rare roast beef slices. Though this is a cold sandwich, the cheese is melty and delicious.

Course Main Course

Cuisine American

Keyword roast beef, sandwich, tailgate

Prep Time 15

Pressing Time 1

Total Time 15

Servings

Calories 427.51kcal

Author Lisa Lotts

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

US Customary - Metric

Instructions

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

The ingredients in this sandwich will hold up well for brown-bagging.

Nutrition