Best Leftover Roast Beef Sandwich Recipe
This recipe takes your average roast beef sandwich and elevates it to restaurant-quality! Use a sturdy bun, fresh toppings, and an Arby’s inspired sauce for a real treat!
Servings 6
Equipment
- Non-stick Skillet
- Mixing Bowl
Ingredients
Toppings
- 1 red onion sliced into rings
- 2 teaspoons olive oil
- 1 tablespoon balsamic vinegar
Arby’s Sauce
- 2 tablespoons creamed horseradish or 1 tablespoon freshly grated horseradish
- ¾ cup mayonnaise see note
- ¾ cup sour cream see note
- 2 tablespoons mustard Dijon or yellow
For the Sandwich
- 6 kaiser rolls or similar buns
- 1 pound roast beef sliced
- 6 slices provolone cheese or Swiss cheese
- 1 cup arugula or microgreens
- 1 large tomato sliced
- salt and pepper to taste
Instructions
- Saute the Onions (You can skip this step if you prefer to use raw onions): Place a large skillet over medium heat. Add the oil and onions. Sauté for 10 to 12 minutes stirring regularly, adding the balsamic vinegar halfway through. Once the onions are nicely brown and caramelized, remove from heat.
- Make the Sauce: In a medium bowl, mix together the horseradish, mayo, sour cream and mustard. Set aside.
- Prepare to Assemble: Set up an assembly station by laying out the roast beef, cheese slices, arugula, sliced tomato, onions, sauce and buns.
- Toast the Buns: Preheat the oven or griddle to 350°F. Brush the buns lightly with olive oil. Then put them in the hot oven or griddle for 2 to 3 minutes.
- Assembly: Spread the horseradish cream sauce onto the bottom buns. Sprinkle on some arugula or greens. Add several slices of roast beef followed by some salt and pepper. Layer on the caramelized onions, cheese, tomatoes and a few more greens. Add the tops of the buns and serve.
Notes
- Onions: If you are in a rush, you can skip sauteeing the onions and put them on raw.
- Mayo: Use real mayo instead of whipped topping for the best taste. For a lighter option, you can use light mayo.
- Sour Cream: You can use light sour cream for a lighter option.