The Absolute Best Roast Beef Sandwich

December 2010
The Absolute Best Roast Beef Sandwich

by 38 people

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I made this sandwich on a panini press the day after a big family meal of filet mignon, but it is sooooo good even with deli-sliced beef. The horseradish sauce can be doubled or tripled and served with oven fries and steaks of any kind.

Makes: 4 servings

  • 1/2 cup good-quality sour cream
  • 1 tablespoon prepared horseradish
  • 2 tablespoons unsweetened all-natural applesauce
  • 2 tablespoons panko or plain breadcrumbs
  • 2 tablespoons finely chopped chives
  • Salt and coarse black pepper
  • 8 slices white or peasant bread from a large round loaf
  • 8 slices rare roast beef or about 2/3 to 3/4 pound thinly sliced leftover steaks of any cut
  • 1/4 cup minced red onion or 1 large shallot, finely chopped
  • A handful flat-leaf parsley, very finely chopped
  • 1 small red chile pepper, such as fresno or cherry, seeded and finely chopped
  • Zest of 1 lemon
  • 1 small bunch watercress--trimmed, cleaned and dried
  • 1/2 pound brick of the sharpest white cheddar available to you, thinly sliced (itll be crumbly if its very sharp)
  1. Combine the sauce ingredients. Heat a panini press, cast-iron skillet or griddle over medium to medium-high heat.
  2. On a work surface, spread the horseradish sauce liberally over 4 slices of bread. Arrange 2 slices of rare roast beef over the sauce. Combine the red onion (or shallot) with the parsley, chile pepper and lemon zest and sprinkle liberally over the roast beef. Arrange a layer of watercress over the beef. Divide the cheese evenly among the sandwiches and set the remaining bread slices in place. Press the panini 2 at a time on the panini press or in a hot skillet with a pan weighted on top.