Roast Beef Recipe
Roast beef, lettuce, tomato, and mayonnaise on a hoagie roll
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Ingredients
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Sandwich
Method
Sandwich
Prepare roll
If you prefer a warm toasted roll, slice the hoagie roll lengthwise without cutting all the way through (create a hinge). Spread the optional butter evenly on the cut surfaces. Place the roll cut-side down in a skillet over medium heat or under a broiler for 1–2 minutes until lightly golden. Remove and keep warm.
Season tomato
Lay the tomato slices on a plate and sprinkle them lightly with 1/4 teaspoon of the salt and a pinch of the black pepper to bring out flavor. Set aside.
Assemble mayonnaise layer
Open the roll and spread the mayonnaise evenly on the bottom half and a light smear on the top half. Adjust amount to taste.
Layer lettuce and tomato
Place the washed dry lettuce leaves on the bottom half of the roll, arranging so they overlap slightly. Lay the seasoned tomato slices on top of the lettuce in a single layer.
Add roast beef
Pile the thinly sliced roast beef on top of the tomatoes, distributing it evenly. If the beef slices are cold and you prefer warmed meat, briefly place the stacked beef in a hot skillet for 20–30 seconds per side or place the assembled half-open sandwich under a broiler for 30–60 seconds — watch carefully so tomatoes don’t overcook.
Season and finish
Sprinkle the remaining 3/4 teaspoon salt and the remaining black pepper evenly over the roast beef (or omit salt if the roast beef is already well seasoned). Close the roll, press gently to compact, and slice in half if desired.
Serve
Serve immediately while the roll is warm (if toasted) or within a few minutes if using cold ingredients. Offer extra mayonnaise, pickles, or mustard on the side if desired.