Mike's Special Roll Recipe

Name: Newtown Road Italian Deli & Pizzas Mike's Special Roll Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 each soft sandwich rolls (e.g., kaiser or hoagie), split; 1 cup mayonnaise; 2 tbs prepared horseradish; 1 tsp fresh lemon juice; 1 tsp salt; 1 tsp black pepper; 12 oz thinly sliced deli roast beef (ideally 2–3 mm / 1/16" thick); 4 slices American cheese slices; 2 tbs unsalted butter, softened; 1 large Vidalia onion (or sweet yellow onion), thinly sliced into half-moons; 8 slices bacon strips, thick-cut; 1 tsp olive oil; 1 tsp brown sugar (optional, for caramelizing); 1 tsp kosher salt; 0.5 tsp black pepper; 1 tbs buttermilk (optional, to thin mayo); 4 slices pickles (optional), sliced

Inspired by Newtown Road Italian Deli & Pizza

Time35m

Serves4

Grilled roast beef, bacon, Vidalia onions, horseradish mayo, American cheese, on a roll.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Roll & spread

4 each soft sandwich rolls (e.g., kaiser or hoagie), split

1 cup Mayonnaise

2 tbs prepared horseradish

1 tsp fresh lemon juice

1 tsp Celtic sea salt

1 tsp black pepper

Meat & cheese

12 oz thinly sliced deli roast beef (ideally 2–3 mm / 1/16" thick)

4 slices American cheese slices

2 tbs unsalted butter, softened

Onions & bacon

1 large Vidalia onion (or sweet yellow onion), thinly sliced into half-moons

8 slices bacon strips, thick-cut

1 tsp olive oil

1 tsp brown sugar (optional, for caramelizing)

1 tsp kosher salt

1/2 tsp black pepper

Finish & garnish

1 tbs buttermilk (optional, to thin mayo)

4 slices pickles (optional), sliced

Method

Roll & spread

Make horseradish mayo

In a small bowl, combine 1 cup mayonnaise with 2 tablespoons prepared horseradish, 1 teaspoon lemon juice, 1 teaspoon salt, and 1 teaspoon black pepper. If you prefer a thinner spread, whisk in up to 1 tablespoon buttermilk until desired consistency is reached. Taste and adjust seasoning; set aside in the refrigerator while you prepare the other components.

Onions & bacon

Cook bacon

Heat a large skillet over medium heat. Lay 8 bacon slices in the pan without overlapping. Cook until crisp but not brittle, about 6–10 minutes, flipping occasionally. Transfer bacon to a paper towel–lined plate to drain, then chop or leave whole depending on roll width. Reserve 1 tablespoon bacon fat in the pan and discard excess (or wipe skillet and continue if you prefer a cleaner pan).

Caramelize Vidalia onion

In the same skillet over medium-low heat, add 1 teaspoon olive oil and the thinly sliced Vidalia onion. Add 1 teaspoon brown sugar (optional), 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook, stirring occasionally, until the onion is soft and golden-brown, about 12–15 minutes. If the pan dries out, add a splash of water. Remove from heat and set aside.

Meat & cheese

Assemble and warm roast beef

Preheat a griddle, skillet, or oven broiler to medium-high (or 375°F / 190°C if using oven). Lightly butter the cut sides of the 4 rolls using the softened 2 tablespoons butter. Place bottom halves on the griddle or in an oven-safe pan. Divide 12 ounces roast beef evenly among the 4 rolls, mounding slightly. Heat the beef briefly to just warm through: about 1–2 minutes per side on a hot griddle, or 3–4 minutes under a broiler (watch carefully) — the goal is to warm, not overcook. If using a skillet, cover briefly to help heat through.

Add cheese

Place one American cheese slice on top of the warm roast beef on each sandwich. Cover the pan or close the broiler for 30–60 seconds to melt the cheese slightly.

Finish & assemble

Build the roll

Spread a generous layer (about 2–3 tablespoons) of the horseradish mayo on the inside of each roll top and bottom. On each bottom roll, place the roast beef with melted American cheese, then divide and layer the caramelized Vidalia onion evenly over the cheese. Top with two slices of cooked bacon per sandwich (or break to fit). Add optional pickle slice(s) if using.

Toast and serve

Place the sandwich tops on and press lightly. If you prefer the roll slightly crisp and the cheese more melted, return assembled sandwiches to the griddle (butter side down) for 1–2 minutes over medium heat, pressing gently with a spatula. Remove, slice in half if desired, and serve immediately.