Roast Beef Sandwich
Thinly sliced roast beef with provolone and horseradish mayo on a kaiser roll, broiled open-faced.
EasyPrep: 5 minCook: 3 minServes 4Oven Roast
Ingredients
- ●Roast beef, sliced thin (see Playbook)
- ●4 kaiser rolls or club rolls
- ●Provolone cheese slices
- ●Horseradish mayo (see Playbook)
Assembly
- 1.Slice your rolls open. Spread horseradish mayo on both halves.
- 2.Pile thinly sliced roast beef on the bottom half of each roll.
- 3.Top with a slice or two of provolone cheese.
- 4.Place open-faced under the broiler for 1-2 minutes until the cheese is melted and slightly bubbly.
- 5.Put the top bun on and serve.
Photo coming soon
The Story
“This ties to the roast beef component in the Playbook — make the roast beef, slice it thin, and you've got sandwich meat that's way better than anything from the deli counter. My preferred way to do this is open-faced under the broiler so the cheese melts and gets a little bubbly, then put the top bun on. Provolone is my cheese of choice, and the horseradish mayo brings a sharp kick that pairs perfectly with beef. Good bread and quality beef are non-negotiable here — without those, it's just a sandwich.”
