Description
These roast beef gourmet sandwiches combine high-quality deli beef, sharp provolone, and zesty horseradish aioli on toasted artisan bread for a quick, satisfying, and restaurant-quality meal ready in just 15 minutes.
Ingredients
Scale
- 4–6 ounces high-quality deli-sliced roast beef per sandwich
- 2 slices artisan bread (sourdough, ciabatta, or French baguette) per sandwich
- 2 slices sharp provolone cheese per sandwich
- 1/4 cup mayonnaise
- 1 tablespoon prepared horseradish
- 1 teaspoon lemon juice
- 1/4 teaspoon garlic powder
- 1 handful fresh arugula
- Thinly sliced red onion
- Unsalted butter for toasting
Instructions
- In a small mixing bowl, combine mayonnaise, horseradish, lemon juice, and garlic powder. Whisk until smooth and set aside.
- Thinly slice the red onion. If desired, soak slices in cold water for 5 minutes to reduce sharpness, then pat dry. Wash and dry the arugula.
- Heat a large skillet or griddle over medium heat. Butter one side of each slice of bread.
- Place bread butter-side down in the skillet. Toast for 2-3 minutes until golden brown. Flip and toast the other side for 1 minute. Remove from heat.
- Layer the roast beef on the non-buttered side of half the bread slices, folding it slightly to create volume.
- Place cheese slices over the folded beef. Return skillet to low heat if cooled. Place the other bread slice on top, butter-side up, and press gently.
- Cover the skillet with a lid for 1-2 minutes to help the cheese melt. If no lid is available, add a splash of water and cover tightly with foil or a plate.
- Once cheese is melted, flip the sandwich. Press gently and toast the other side for 1-2 minutes until golden brown. Remove from heat and let rest for 1 minute.
- Spread horseradish aioli on the inside of the top slice of bread. Add arugula and red onion on top of the beef. Close sandwich, cut diagonally, and serve immediately.
Notes
Toast the bread to create a moisture barrier and prevent sogginess. Fold the beef to add texture and volume. Pat vegetables dry to maintain crispness. Let the sandwich rest for a minute after cooking to allow the cheese to set. The aioli can be made ahead and stored in the fridge for up to a week. Do not freeze assembled sandwiches as the bread and vegetables will lose texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Cuisine: American
Nutrition
- Serving Size: 1 large sandwich
- Calories: 650
- Sugar: 4
- Sodium: 900
- Fat: 35
- Saturated Fat: 12
- Carbohydrates: 40
- Fiber: 3
- Protein: 25
Keywords: roast beef sandwich, gourmet sandwich, quick dinner, horseradish aioli, toasted sandwich, easy lunch, comfort food, deli beef recipe