Roast Beef Sandwich
Sink your teeth into the ultimate Roast Beef Sandwich, a perfect balance of tender, juicy roast beef and crisp, fresh ingredients layered on a crusty toasted baguette. This satisfying sandwich combines a bold, creamy horseradish-mustard sauce with the natural sweetness of ripe tomatoes, the crunch of fresh lettuce, and the bite of thinly-sliced red onions. A quick brush of olive oil and a light toasting elevate the bread to golden perfection, creating the ideal contrast to the hearty filling. Ready in just 15 minutes, this easy recipe is perfect for lunch, dinner, or whenever you crave a gourmet sandwich experience at home. Packed with flavor and texture, it’s sure to become a go-to favorite for meat lovers and sandwich aficionados alike!
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Recipe Information
Ingredients
- 200 grams roast beef
- 2 pieces baguette or crusty sandwich roll
- 4 pieces lettuce leaves
- 1 large tomato
- 0.5 medium red onion
- 2 tablespoons mayonnaise
- 1 tablespoon prepared horseradish
- 1 teaspoon Dijon mustard
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon olive oil
Instructions
Slice the baguette or sandwich rolls in half horizontally. Lightly brush the cut sides with olive oil.
Toast the bread halves in a skillet or under a broiler for 2-3 minutes, or until they are golden and slightly crisp. Set aside.
Wash and dry the lettuce leaves, and set them aside.
Slice the tomato into thin circles and the red onion into very thin rings. Pat them dry with a paper towel to remove excess moisture.
In a small bowl, mix together the mayonnaise, prepared horseradish, Dijon mustard, salt, and black pepper to create a creamy sauce.
Spread an even amount of the sauce onto the bottom halves of each toasted baguette or roll.
Layer the lettuce leaves on top of the sauce, followed by the sliced tomatoes and red onion rings.
Evenly divide the roast beef slices between the two sandwiches, placing them on top of the vegetables.
Place the top half of the bread on each sandwich and press down gently to secure the layers.
Cut the sandwiches in half for easier handling, if desired, and serve immediately.
Nutrition Facts
Calories |
1412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 4606 mg | 200% | |
| Total Carbohydrate | 156.6 g | 57% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 25.2 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 109 mg | 8% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1312 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
