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Roast Beef Cheddar Club
Rachel Kim

Roast Beef Cheddar Club

A roast beef club needs less meat per layer than a single-decker because the height adds up quickly. Sharp cheddar and horseradish mayonnaise cut through the beef, while pickled onions bring acid without wet tomato. Fold the beef loosely so the sandwich bites cleanly instead of dragging out whole slices.
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Prep Time 18 minutes
Cook Time 8 minutes
Total Time 26 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 6 slices sourdough sandwich bread
  • 5 tbsp mayonnaise
  • 2 tbsp prepared horseradish
  • 8 oz very thinly sliced roast beef
  • 4 slices sharp cheddar
  • 1 cup arugula dried
  • 1/3 cup drained pickled red onions

Method
 

  1. Toast the sourdough and stir the mayonnaise with horseradish.
  2. Spread the mixture on one side of every toast slice.
  3. Divide half the roast beef, cheddar and arugula over two slices and top with two more toast slices spread-side up.
  4. Add the remaining beef and drained pickled onions, then close with the last toast spread-side down.
  5. Secure with toothpicks, quarter each sandwich and serve.