Turn last night’s leftovers into a satisfying and tasty lunch! This hot roast beef sandwich is topped with creamy melted cheese and fresh and flavourful toppings.
Serve this sandwich with Chipotle Mayo Roasted Potato Wedges!
One of the great joys of a holiday meal or roast dinner is pulling out the leftovers the next day. There are many ways to turn one meal into so many more, each more interesting and exotic than the last!
But when it comes to lunch the next day, all I really want is a seriously good sandwich. And for that, it’s hard to beat beautiful roast beef!
Why you’ll love it
Roast beef has a rich, savoury flavour and when thinly sliced carries beautiful moisture and depth along with it. It creates the perfect foundation for layering other flavours to make an interesting, satisfying sandwich.
For this hot roast beef sandwich, I’ve added caramelised onions and peppery arugula, along with stunning marinated red peppers. A creamy sauce made of mayonnaise, garlic and horseradish pulls it all together.
Top the whole thing with a creamy melted cheese and you have a sandwich to remember! Choose your favourite cheese as almost anything will do. I used Edam because I love how it melts.
What you’ll need
I find that roast beef can be a bit chewy in a sandwich if it isn’t thinly sliced. There are specialised tools for cutting thin slices, but a good, well sharpened knife will do the job as well.
For perfectly melted cheese on a sandwich like this, I prefer to place it in a preheated oven under the broiler. The cheese will melt in just a couple of minutes. An air fryer will do a great job as well.
Recipe tips and notes
- Thinly sliced roast beef is ideal for sandwiches. Make sure your knife is very sharp to get the best results.
- Although the sandwich spread can be made right when needed, it is even better when the flavours have the chance to meld together over time. Making the day before and placing in your fridge will give the best results.
More beef leftover recipes
Hot Roast Beef Sandwich
- 16 slices roast beef
- 1 ciabatta loaf
- ½ cup mayonnaise
- 1 tsp horseradish
- 1 marinated red pepper from a jar minced
- 1 clove garlic
- 1 tbsp olive oil extra virgin
- 1 onion sliced
- 1 tsp apple cider vinegar
- 4 slices cheese I used Edam
- 1 cup arugula
- Peel and thinly slice the onions. In a large pan, cook the onions in olive oil over low heat, add a teaspoon of apple cider vinegar half way through. It will take 15-20 minutes for them to fully caramelise. Turn the oven to full with the broiler on.
- Make the sandwich spread by adding mayonnaise, horseradish and minced garlic to a bowl and stirring to combine. Cut the marinated red pepper into small pieces.
- Spread the horseradish mayonnaise to the sliced ciabatta and add layers of roast beef. Top with the caramelised onions and marinated red pepper pieces. Place the cheese slices on top.
- Place in the preheated oven under the broiler for 2-3 minutes, keeping a close eye to make sure that it does not burn. Remove when the cheese is melted. Add arugula and serve hot.