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roast beef sandwiches, sliced and wrapped in newspaper. Sandwiches are stacked up on a cutting board with leftover ingredients in the background.
Ashley Pelaez Walker

Roast Beef Sandwiches with Horseradish Cream Sauce

5 from 2 votes
Classic Roast Beef Sandwiches reimagined. These sandwiches feature a slather of horseradish cream sauce and are topped with roast beef, cheddar cheese, arugula and quick pickled onions. All atop a crusty loaf of toasted ciabatta bread.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Course: Appetizer, Main Course, Snack
Cuisine: American
Calories: 383
Ingredients Method Notes

Ingredients
  

  • ¼ cup Mayo
  • 2 tablespoons Dijon Mustard
  • 2 tablespoons Prepared Horseradish
  • 1 loaf Ciabatta
  • 3 cups Arugula
  • ¾ lb Roast Beef thinly sliced
  • 6 slices Medium Cheddar Cheese thinly sliced
  • ¼ cup Pickled Red Onions recipe linked in blog post

Method
 

  1. In a small bowl, prepare the horseradish cream sauce by combining mayo, dijon and horseradish. Stir and set aside.
  2. Slice Ciabatta loaf in half lengthwise, and toast for a few minutes, until the top is lightly browned but still soft to the touch.
  3. Slather the Ciabatta loaf with horseradish cream sauce on both sides. Add arugula to the bottom half of the bread, then top with roast beef and cheddar cheese. Top with pickled red onions and close the sandwich. Slice into 6 equal pieces.

Notes

For a pressed sandwich, you can assemble it, then wrap it in plastic wrap and set it in the fridge overnight. Top the sandwich with a heavy object to add weight to the sandwich. In the morning, the sandwich will be pressed and you can slice and serve accordingly.