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Roast Beef Cheddar Horseradish Sandwich on a plate
Andre Lewis

Cold Roast Beef and Cheddar Sandwich

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Prep Time 3 hours 25 minutes
Cook Time 1 hour
Total Time 4 hours 25 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/4 lbs trimmed beef eye-of-round roast
  • 1 tsp olive oil
  • 3/4 tsp fine salt
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 2 tbsp unsalted butter softened
  • 1 tbsp Dijon mustard
  • 8 slices sourdough sandwich bread
  • 4 oz aged cheddar thinly sliced
  • 1/4 cup cornichons drained, thinly sliced lengthwise and blotted dry

Method
 

  1. Heat oven to 450°F. Rub beef with olive oil, salt, garlic powder, and pepper. Set on a rack in a small roasting pan.
  2. Roast 15 minutes; lower oven to 325°F. Cook 25 to 40 minutes more until center reaches 145°F. Rest 15 minutes, including at least 3 minutes before cutting.
  3. Cut roast crosswise into 2 shorter pieces; place in a shallow container. Refrigerate promptly about 3 hours until 40°F or colder; prep time includes chilling.
  4. Slice cold beef very thinly across the grain. Mix softened butter and Dijon; spread on one face of every bread slice.
  5. Divide cheddar over 4 bread slices. Add loosely folded beef and dry cornichon slices; close with remaining bread. Halve sandwiches.
  6. Serve cold or refrigerate at 40°F or below; use ice packs for transport.