I’m so guilty of always saying that the simpler food is the better, and for the most part I totally agree with my statement… However, when it comes to the art of the sandwich, the more ingredients the merrier, to me anyways. I’m talking I want an entire garden in between two delicious slices of artisanal bread with some meat. Turkey sandwiches on some wonder bread with mayo is only cool when you’re in college or the day after Thanksgiving, but when you get to play grown-up you’re going to want a big ol’ fat sammich like this Roasted Beef Sandwich Recipe with Horseradish Cream.
Making sandwiches can be tricky because when you add on a lot of ingredients to it you want to add things that are subtle in flavor and that compliment. While I like blue cheese a lot, sometimes it can overtake the flavor of everything in the dish. Trust me, I thought about putting some crumbles on there to, but was worried it would run game on the flavor of this beauty. Even though this guy has a lot going on, the flavors are still incredibly balanced and all complement each other. Now, I just want you to know that you do not need to follow this recipe verbatim, you can certainly do your own variation to make it your own and to eat with flavors you enjoy. What I tried to do is find ingredients I know go well with beef and work from there.
The first thing to decide on is bread. This along can go 9 million different ways and really there are no bad choices. You can use ciabatta, French, Sourdough, seriously it’s up to you. But, since you are peeping in on this recipe I’ll let you know that I went with a Kaiser roll. I literally only chose this roll because I haven’t had it in a long time. Mind blowing, I know… Next is picking the roast beef. If you were an absolute baller you would roast your own prime rib roast and thinly slice, but most if you won’t be doing that and neither did I. Just for the record though whenever I do roast a prime rib, I always reserve some to do some sort of sandwich. So since most of you won’t be doing that simply ask your butcher or folks up at the deli to slice up some roast beef and a little on the thicker side. I don’t have time for that paper thin roast beef that literally rips apart the second I pick it up, I NEED SOME BEEF FOR CRYING OUTLOUD!!!
Man I need to calm down in this post, you guys are going to think I’m nuts writing about this Roasted Beef Sandwich Recipe with Horseradish Cream. Ok so we have our two main components, bread and beef, and now we need to figure out the toppings. Close your eyes and just focus on the beef. Now think of all the amazing things beef goes well with. Potatoes, horseradish, balsamic vinegar, onions, cream, are things that jump right into my head. The next thing is figuring out how to get all of those things that are traditionally served as a sauce over top or a vegetable on the side. Keep reading and I’ll tell you what I did.
I sliced a big russet potato and a sweet potato thin on a mandolin slicer, tossed them in olive oil, salt and pepper, and baked them on a sheet tray lined with parchment paper in the oven at 400° for 20 minutes or until they are lightly browned and cooked. See where I’m goin yet? The next thing I did was sliced 2 shallots really thin on that same mandolin and also placed them on a sheet tray lined with parchment paper. In a bowl I whisked together some balsamic vinegar, sugar and a bit of olive oil and brushed the shallots before baking them in the oven at 400° for 25 minutes. I also went back and basted the shallots every 6 to 7 minutes or so with the balsamic mixture to help intensify the flavor and to caramelize. This also allowed me to kill two birds with one stone. Remember I said beef goes great with balsamic and onions, well I just paired them up.
While there are a few more things on this sandwich, I wanted to mainly talk about the ingredients that require work. So the last thing we are going to look at is the cream that goes on it. It has a bit going on, but dang is it worth it. Ready?! Mayo, sour cream, cream cheese, fresh grated horseradish, chiffonade basil, chopped chives, parmesan cheese, salt and pepper, and Worcestershire sauce. Deep breath. Promise it’s worth it ok? Now it’s about assembly so stake this Roasted Beef Sandwich Recipe with Horseradish Cream high and enjoy it dang it!
- 1 thinly sliced russet potato
- 1 thinly sliced sweet potato
- 4 tablespoons of olive oil
- 2 peeled and thinly sliced shallots
- ¼ cup of balsamic vinegar
- 1 teaspoon of sugar
- Kosher salt and fresh cracked pepper to taste
- ⅔ cup of mayonnaise
- 2 tablespoons of sour cream
- 2 tablespoons of cream cheese
- 2 tablespoons of grated parmesan cheese
- 1 tablespoon of fresh grated horseradish
- 1 tablespoon of chiffonade basil
- 1 tablespoons of sliced shallots
- Kosher salt and fresh cracked pepper to taste
- Worcestershire sauce to taste
- 2 pounds of thickly sliced roast beef
- 8 kaiser rolls, sliced and toasted
- 4 cups of arugula leaves
- 2 cups of kale microgreens
- 4 very thinly sliced radishes
- Preheat the oven to 400°.
- Cooked Vegetables: Spread the potatoes on sheet trays lined with parchment paper and drizzle on 3 tablespoons of olive oil and season with salt and pepper.
- Spread the shallots out on a separate sheet tray lined with parchment paper and in a small bowl whisk together the remaining 2 tablespoons of olive oil, balsamic vinegar, and sugar.
- Next, brush the shallots with the mixture and place all of the trays in the oven.
- Cook the potatoes for 20 minutes or until lightly browned and cooked.
- Cook the onions for 25 minutes basting with the balsamic mixture every 6 to 7 minutes.
- Cream Sauce: Next, in a medium size bowl whisk together all of the ingredients until combined and keep cool.
- To Plate: Spread a layer of the cream sauce on the bottom of a toasted Kaiser bun and then add on some arugula leaves. Next add the beef followed up with some toasted russet and sweet potatoes, some balsamic shallots, sliced radishes and kale. Finally top off with the other toasted Kaiser roll.