Roast Beef Sandwich with Herb Horseradish Sauce
Push aside that boring, plain roast beef sandwich and say hello to this beauty, packed with spice, herbs, and creamy tang
Ingredients
- 4 Ciabatta rolls or French baguettes
- 1 lb medium rare roast beef
- 1 cup arugula
- 1 red bell pepper could use jarred roasted red pepper instead
- ½ cup pickled red onions
Herb Horseradish Sauce
- ¼ cup mayonnaise
- ¼ cup sour cream
- ⅓ cup prepared horseradish more or less to taste
- 3 tbsp dijon mustard
- ¼ cup fresh parsley
- 1 tsp lemon zest
- salt and pepper
Instructions
Herb Horseradish Sauce
- Finely chop the parsley and combine all of the sauce ingredients in a small bowl
- Place in the fridge for at least 10 minutes
Roasted Red Pepper
- Cut bell pepper in half and place on a lined baking sheet seed side down. Drizzle with olive oil and place on the top rack of the oven. Set the over to broil (I used 525 degrees) and broil the pepper until the skin begins to develop black char spots.
- Remove the pepper from the over and place in a paper bag to steam.
- After 5 minutes, remove the pepper from the bag and peel off the charred skin. Cut into slices
Roast Beef Sandwich
- Toast the roll or baguette
- Place roast beef, arugula, pickled onions, and roasted red pepper slices on the bottom half of the bread.
- Spread the herb horseradish sauce on the top half of the bread, place on the sandwich, and serve.