Need Ideas for Roast Beef Sandwich

[shel]

Hi Gang,

First a little background: Apart from a couple of hero sandwiches in 1957 (roast beef on hero bread with potato salad and lettuce, a little pepper), I've never had a roast beef sandwich. Today I was gifted with about a half pound of very nice looking sliced roast beef, and I'd like to make a sandwich from that. However, I haven't a clue about a dressing. I recall that roast beef goes well with horseradish, maybe mustard, but beyond that I haven't a clue. I have some good horseradish handy, some Dijon mustard, Havarti cheese (which seems to go nicely with the beef), Alpine Lace "Swiss," and a hearty Irish cheddar. The bread at hand is a locally baked sourdough sandwich bun.

So, with these ingredients in mind, what combo might you suggest for a nice roast beef sandwich. I can, of course, get other ingredients as well ...

Thanks for any and all ideas,

Shel

[Chad Aaland]

I've always wanted to try arugula with roast beef, but every time I'm around both of them I don't think of it.

[RAS1187]

Chipotle & Bleu Cheese Mayo

[lisacutri]

Caramalised onions and roasted zucchini!
Yum! OH yeah and heaps of fresh cracked black pepper and a drizzle of really good olive oil.

[castironchef]

Also, how about sauteed mushrooms with Sherry?

[DMT]

Shel,
It's gettin' late, and yer makin' me really hungry here...
But back to your dilema.
You have everything (almost) that you need to really enjoy that sliced roast beef...
A dab of horseradish, a slightly larger dab of mayo, and a good squirt of Dijon blended together to make a nice little dressing. Add in a splash or two of Italian dressing for some more taste bud invigoration...
Some leafy lettuce (Romaine or your other choice - just the tender stuff, not the stalky bits), a couple of slices of ripe tomato, and top it off with the cheddar...
Very lightly grill or slightly brown the cut faces of the bun to add a tactile sensation of "crunch" (do one half of the bun for an experiment), and stack it up!!!

Then just sit back and savor the tastes and textures...

Oh, I dare not get near the fridge right now. Too close to bed time...

[deltadoc]

Jean-Claude Tindillier, when he had his French Deli called Le Petit Chef, had an "executive" box lunch which I enjoyed many times a month.

The thinly sliced roast beef was on homemade multigrain bun, with homemade mayonnaise, Dijon mustard, some Romaine lettuce, and a slice of imported Gruyere cheese. Accompanying this were some French cornichons, some Wild Rice salad (wild rice, black olives, tomatoes, whole green peppercorns, tarragon, red wine vingrette) and your choice of dessert (I usually chose the imported Belgian chocolate cup with fresh fruit).

The sandwich was the center attraction, but the "accessories" made it a meal never to be forgotten.

doc

[KYHeirloomer]

Whatever combo you choose, Shel, please don't insult the beef by using that Alpine Lace; a piss-poor excuse for food if there ever was one.

Personally, I like the idea of the beef, havarti, and horseradish. I don't think anything else is needed.

[shel]

Thanks for all the suggestions so far. Some are just perfect for the ingredients I usually have around the kitchen, and suit my temprement and taste buds as well.

I just had to try something last night, so I used Havarti, my favorite horseradish, some Dijon, and sprouts on thinly sliced sourdough ... it was pretty good. I've gotta try this roast beef concept some more - it's Good Eats <LOL>.

Someone suggested arugula - that sounds like it might be a very good combination based on the taste combo of the sprouts and roast beef.

The idea of caramelized onions sounds intriguing, and when I make the next batch of onions I'll try that as well.

Thanks for all the suggestions! Keep 'em coming

Shel

[shel]

Originally Posted by KYHeirloomer

Whatever combo you choose, Shel, please don't insult the beef by using that Alpine Lace; a piss-poor excuse for food if there ever was one.

Personally, I like the idea of the beef, havarti, and horseradish. I don't think anything else is needed.

I bought the Alpine Lace for a friend who likes it - I much prefer other types of Swiss myself. I never would have thought of Havarti except that about a year ago a fellow I know who worked at a deli mentioned the cheese in combination with roast beef, so I had to try it. It is a nice combo.
Shel

[kuan]

Melted Brie.

[shroomgirl]

blue angel was one of my fav sandwiches at the original Whole Foods in New Orleans. rare roast beef, red onions, mayo, blue cheese, probably country white bread. It was a really good combo.

Years later I made a salad with sliced flank, red grapes, red onion and blue cheese dressing.

But the horseradish, aioli (or mayo), with coarse grain mustard work well too.

[greenawalt87]

cream cheese with a touch of horseradish, slice tomato,roast beef, on sourdough pumpernickel, lots of cracked pepper

[shel]

Originally Posted by DMT

A dab of horseradish, a slightly larger dab of mayo, and a good squirt of Dijon blended together to make a nice little dressing ...

Hi - some intiguing ideas you've suggested. Somehow I can't wrap my head around the idea of mayo and meat. Maybe it's my NYC-Jewish background.

When I had my first hamburger in California I was STUNNED! to find it served with mustard and mayo. I can accept mayo with turkey, chicken, veggie sandwiches, but not with red meat. I suppose it may be pretty good ... but still .... and, in my mind, mustard is for hot dogs and ketchup goes on burgers. Old habits are are to kick.

Shel

[shroomgirl]

lolol.....NYC Jew. I can remember walking into a kosher deli in Memphis (as a teenager) and asking for swiss on my corn beef, also a side of mayo too.....
the deli owner looked at me hard and said he'd sell me a slice of swiss but I'd have to put it on my sandwich, outside.

One of my dearest friends grew up in NYC and is adament about "the only true way of serving certain foods", like NY has a corner on correctness.....I love her to pieces and just poke her occasionally to illicite a reaction, it's fairly entertaining.