Sand Ches Recipe

Prepare vegetables

Wash the tomato, cucumber, and lettuce. Slice the tomato into 4 even rounds. Thinly slice half the cucumber and the quarter red onion into very thin rings. Pat lettuce leaves dry and set aside.

Make the sandwich spread

In a small bowl combine the mayonnaise (4 tbs), Dijon mustard (1 tsp), smoked paprika (1/2 tsp), hot sauce (if using, 1 tsp), and a pinch of salt and pepper (about 1/8 tsp each). Stir until smooth and adjust seasoning to taste.

Prep rolls and toast

Slice each roll or baguette lengthwise. Spread 1/2 tbs softened butter on the cut sides of each roll. Heat a skillet over medium heat and toast the buttered sides until golden (about 2 minutes), or place under a broiler for 1–2 minutes watching carefully. Remove and let cool slightly.

Season protein

Place the roast beef (300 g) in a bowl, drizzle with 1 tbs olive oil, sprinkle with remaining salt (about 1/3 tsp), black pepper (1/8 tsp) and a light dusting of smoked paprika (a pinch). Toss briefly to coat and let sit for 2 minutes so flavors meld.

Assemble sandwiches

Spread about 1 tbs of the mayonnaise mixture on the bottom half of each roll. Layer on: 75 g (approx. one quarter of total) seasoned roast beef, one cheddar slice, one lettuce leaf, one tomato slice, cucumber slices, red onion rings, and one sliced pickle. Top with remaining mayonnaise mixture on the top half of the roll. Close the sandwich and press gently.

Serve

Cut each sandwich in half on the diagonal if desired. Serve immediately warm with extra pickles or chips. Leftovers can be wrapped and refrigerated for up to 24 hours (toast again briefly before serving).