Roast Beef Recipe

Name: Evan’s Deli & Brews Roast Beef Recipe
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: American
Ingredients: 8 oz sliced roast beef (deli-style); 2 pieces sandwich rolls or sandwich bread (large/sub-style); 2 tbs mayonnaise; 1 tbs yellow mustard; 4 leaves lettuce leaves (romaine or butter leaf), washed and dried; 1 pieces tomato, ripe; 0.25 cups red onion, thinly sliced; 6 slices dill pickle slices; 4 slices choice of cheese (cheddar, provolone, or Swiss), sliced; 1 tbs unsalted butter (optional, for toasting bread); 0.25 tsp salt; 0.125 tsp freshly ground black pepper

Inspired by Evan’s Deli & Brew

Time15m

Serves2

Sliced roast beef, mayo, mustard, lettuce, tomato, onion, pickles, choice of cheese

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Ingredients

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Sandwich

8 oz sliced roast beef (deli-style)

2 pieces sandwich rolls or sandwich bread (large/sub-style)

2 tbs Mayonnaise

1 tbs yellow mustard

4 leaves lettuce leaves (romaine or butter leaf), washed and dried

1 pieces tomato, ripe

1/4 cups Red onion, thinly sliced

6 slices dill pickle slices

4 slices choice of cheese (cheddar, provolone, or Swiss), sliced

1 tbs unsalted butter (optional, for toasting bread)

1/4 tsp Celtic sea salt

1/8 tsp freshly ground black pepper

Method

Sandwich

Prepare produce and bread

Wash and dry lettuce leaves. Slice tomato into 1/4-inch rounds. If using a whole onion, separate and thinly slice 1/4 cup of red onion. If you prefer warm bread, slice rolls in half and spread butter lightly on the cut faces.

Toast bread (optional)

Heat a skillet over medium heat. Place buttered cut-side down and toast until golden, 1–2 minutes. Alternatively, broil for 1–2 minutes until edges are lightly browned. Remove and keep warm.

Season tomato

Arrange tomato slices on a plate and sprinkle with the salt and freshly ground black pepper. This draws out flavor and avoids a bland tomato in the sandwich.

Assemble condiments

On the bottom half of each roll or slice of bread, spread 1 tablespoon mayonnaise evenly. Spread 1/2 tablespoon mustard over the top half of the bread (adjust to taste).

Layer sandwich

Place 4 oz (about half) of sliced roast beef on the bottom bread layer of each sandwich, arranging slices so they cover the bread. Add 2 slices of cheese on top of the roast beef for each sandwich. Top cheese with 2 lettuce leaves, 2–3 seasoned tomato slices, and a few rings of sliced red onion (about 2 tablespoons per sandwich). Finish with 3 pickle slices per sandwich placed over the top half of the filling or on the side.

Finish and serve

Place the top half of the bread over the fillings and press gently to compact. If you prefer the cheese melted, place assembled sandwiches in a preheated 350°F (175°C) oven for 3–5 minutes or in a skillet covered with a lid over low heat for 1–2 minutes until cheese softens. Cut sandwiches in half if desired and serve immediately with extra pickles on the side.

Notes

Adjust mayonnaise and mustard quantities to taste. Substitute horseradish sauce or steak sauce for a different flavor. For a lighter sandwich, use 4 oz roast beef and single slice of cheese per sandwich.