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Roast Beef Cheddar Horseradish Sandwich
Rachel Kim

Roast Beef Cheddar Horseradish Sandwich

This single-decker keeps the deli restraint: a modest heap of rosy roast beef, one assertive cheese and horseradish mayonnaise on rye. Thin beef folded rather than laid flat feels generous without becoming rubbery. Toasting only the inside faces leaves the crust firm and the outside easy to bite.
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Prep Time 12 minutes
Cook Time 4 minutes
Total Time 16 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 4 slices seeded rye bread
  • 4 tbsp mayonnaise
  • 1 1/2 tbsp prepared horseradish
  • 8 oz very thinly sliced roast beef
  • 4 slices sharp cheddar
  • 1 cup arugula
  • 1/3 cup drained pickled onions

Method
 

  1. Toast the bread lightly on one side under the broiler and let it cool for 2 minutes.
  2. Stir the mayonnaise with horseradish and spread it over the toasted faces.
  3. Fold the roast beef loosely over two slices and add cheddar.
  4. Top with dry arugula and well-drained pickled onions.
  5. Close the sandwiches, cut in half and serve.