Roast Beef & Havarti Recipe

In a small bowl combine 2 tablespoons mayonnaise, 1 tablespoon prepared horseradish, 1 teaspoon Dijon mustard, 1 teaspoon fresh lemon juice, 1/4 teaspoon salt and 1 teaspoon freshly ground black pepper. Whisk until smooth and taste; adjust horseradish for more heat or lemon for brightness. Set aside.

Split the ciabatta rolls horizontally. Spread the cut sides lightly with the softened butter (about 1/2 tablespoon per cut side).

Heat a skillet or griddle over medium heat. Place the buttered cut sides down in the skillet and toast until golden and crisp, about 2–3 minutes. Remove from heat.

On the bottom toasted halves, arrange the Havarti cheese slices evenly (3 slices per sandwich). The residual heat will begin to soften the cheese; if you prefer fully melted cheese, return assembled open-faced bottoms with cheese to the skillet or under a broiler for 30–60 seconds until the cheese softens — watch carefully to avoid burning.

Evenly distribute the roast beef across the two bottom halves (about 6 oz per sandwich). Pile the beef so it covers the cheese; if the roast beef is cold, warm it briefly in a skillet (30–60 seconds per side) to take the chill off before placing on the cheese.

If using, add the optional red onion slices, pickles, and a handful (about 1/2 cup) of arugula or spinach on top of the roast beef.

Spread the horseradish-Dijon mixture on the cut side of each top roll half (divide the spread between the two tops). Place the tops on the sandwiches and press gently to compress slightly.

If desired, heat the fully assembled sandwiches in a skillet pressed with a spatula or under a warm panini press for 1–2 minutes per side to meld flavors and further melt the Havarti. Otherwise serve immediately.

Cut each sandwich in half on the diagonal and serve warm. Provide extra horseradish-Dijon on the side for dipping.