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Homemade Roast Beef Sandwich photo

Roast Beef Sandwich

This Roast Beef Sandwich is a flavor-packed delight! Tender beef, creamy Swiss, and zesty sauce come together for a satisfying meal.
Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Lunch, Snack
Cuisine: American

Ingredients
  

For the Sandwich:
  • 8 slices roast beef (sliced thin)
  • 4 slices Swiss cheese
  • 1 medium red onion (thinly sliced)
  • 1 cup baby arugula
  • 1 medium tomato (sliced)
  • ½ cup mayonnaise
  • 2 tablespoons prepared horseradish
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice (freshly squeezed)

Equipment

  • Knife
  • Cutting board
  • Mixing bowl
  • Spatula or spoon
  • Plate

Method
 

Instructions:
  1. In a mixing bowl, combine the mayonnaise, prepared horseradish, Dijon mustard, lemon juice, and a pinch of salt and pepper. Mix until well combined and set aside.
  2. Using a sharp knife, thinly slice the medium red onion and the medium tomato. Set them aside for assembly.
  3. If you prefer a bit of crunch, lightly toast the whole grain rolls in a toaster or on a skillet until golden brown.
  4. Spread a generous layer of the prepared sauce on both sides of each roll. Start layering by placing four slices of roast beef on the bottom half of each roll.
  5. Top the roast beef with two slices of Swiss cheese, followed by the sliced red onions, tomato slices, and a handful of fresh baby arugula.
  6. Sprinkle a little salt and pepper over the veggies for added flavor. Place the top half of the roll on the sandwich and press down gently.
  7. Using the sharp knife, slice the sandwich in half for easy eating. Serve immediately and enjoy your delicious creation!

Notes

  • For the best flavor, use freshly sliced roast beef from your deli or roast your own beef at home.
  • Letting the sauce sit for a bit before using can enhance the flavors as the ingredients meld together.
  • Feel free to customize the toppings; pickles, bell peppers, or even avocado can add different dimensions to your sandwich.