Roast Beef Sandwiches
The next best thing to Pot Roast, is leftover pot roast to make sandwiches out of. This is a great sauce, but if you don't like horseradish, just leave it out.
|2 teaspoons||kosher salt, plus more to taste|
|6 tablespoons||red wine vinegar|
|3/4 cup||sour cream|
|1/4 cup||plus 2 tablespoons jarred grated horseradish (with liquid)|
|1/2 teaspoon||grated lemon zest|
|freshly ground black pepper|
|12 slices||vine-ripened tomatoes|
|1||medium red onion, halved and thinly sliced|
|24 ounces||freshly sliced rare roast beef|
|3||loosely packed cups lettuce, or a combination of lettuces|
|2001||copyright television food network, g.p. all rights reserved|
In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper and hot sauce to taste. Refrigerate the horseradish sauce while preparing the sandwiches.
Preheat the broiler. Slice the rolls in half lengthwise. Using your hands, shallowly scoop out the inside of each half. Transfer the rolls to a baking sheet and arrange scooped-side up. Toast the rolls under the broiler for about 1 minute. Slather the inside of the rolls with the horseradish sauce. On each of the roll bottoms, layer 2 tomato slices and season with salt and pepper to taste. Top the tomatoes with some of the roast beef overlapped into "ruffles" and season with salt and pepper. Top the meat with some of the onions and lettuce and cover with the tops of the roll. Serve immediately.