Roast Beef Sandwiches
If you’ve been following along, you know I’m way into making sandwiches. So when Melissa Clark claimed this was “the best roast beef for sandwiches,” I realized I had never thought of making my own sandwich meat. After reading through what was required, it seemed so simple I had to test it out.
Spoiler, it is delicious, tender and better than what you buy at the deli counter. It really only requires you to plan a day ahead so it can essentially dry brine overnight in stuff you probably already have, then you roast for 1-2 hours. My cut of meat was smaller so it only need an hour.
Melissa Clark’s Roast Beef for Sandwiches via NYT Cooking.
Roast Beef + Cheddar Sandwiches
Serves 2
4 slices sourdough bread (alt. Pullman, country loaf, French, etc.)
Homemade roast beef, cooled and thinly sliced (alt., deli roast beef would be good too!)
Mayo, to taste
Dijon mustard, to taste
4 slices sharp cheddar cheese
1/4 of a white onion, thinly sliced
Baby butter leaf lettuce, to taste
How to make it
Lightly spread mayo on one side of each piece of bread and toast in a cast iron skillet on medium to medium low heat until toasted and golden, about 5-10 minutes.
When your bread is done, spread mayo and Dijon on the non-toasted side of each piece to your liking.
Top two of the pieces with slices of roast beef, again to your liking. Lay two pieces of cheese on top of the roast beef, then again on the other sandwich half.
Add your thinly sliced onion, then lay a few lettuce leaves on top. Close the sandwich and press a bit so everything is forced to come together.
Enjoy eating this delicious creation and take satisfaction in the fact that you made roast beef! You rock! You’ll need a large napkin for this.
