Roast Beef Sandwiches

Serves: 6

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.

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2 teaspoons kosher salt, plus more to taste
6 tablespoons red wine vinegar
3/4 cup mayonnaise
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
hot sauce
6 kaiser rolls
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
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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.


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