San Francisco Combo Recipe

Mix spreads

In a small bowl, combine the Dijon mustard and mayonnaise until smooth. This will be the spread for the sandwich.

Lightly season the roast beef slices with kosher salt and freshly ground black pepper. Set aside.

If using tomato and red onion, slice the tomato into 4 thin slices and thinly slice about 1/4 cup red onion. Pat tomato slices dry on paper towel to avoid soggy bread.

Assemble sandwiches

Lay out 2 slices of sourdough bread. Spread about 1/2 tablespoon of the Dijon-mayo mixture evenly on the interior of each slice (total 1 tablespoon per sandwich). On one slice, layer half the roasted beef (about 4 oz), then 2 oz sliced cheddar (arrange to cover the beef), then tomato slices and red onion if using. Top with the second slice of bread, spread side down.

Butter bread

Spread about 1 tablespoon of softened butter on the outside face of each slice of bread (both top and bottom) so both exterior sides are buttered for grilling.

Grill sandwich

Heat a skillet or griddle over medium heat (about 350°F / moderate). Place sandwich in the skillet. Cook 3–4 minutes per side, pressing lightly with a spatula or a panini press, until bread is golden brown and cheese is melted. If the bread browns before cheese melts, lower heat to medium-low and cover the skillet with a lid for 1–2 minutes to trap heat and finish melting the cheese. Flip once halfway through cooking.

Repeat with the second sandwich (or cook both at once if your pan is large enough), adjusting time as needed.

Remove sandwiches to a cutting board and let rest 1 minute. Cut each sandwich in half on the diagonal.

Serve immediately with dill pickles and potato chips on the side, if desired.