Southwest Roast Beef Recipe

Make spread

In a small bowl, combine the softened cream cheese with the finely minced jalapeño. Add the lime juice (optional) and 1/8 tsp kosher salt and 1/16 tsp black pepper. Stir with a spatula until smooth and evenly combined. Taste and adjust heat/salt; refrigerate briefly if too soft, or let sit at room temperature 5 minutes if too firm.

Toast bread

Heat a skillet or griddle over medium heat. Lightly butter one side of each wheat slice (total 4 slices, buttered side out). Place buttered-side-down on the hot surface and toast until golden brown, about 1–2 minutes per side. Remove and keep warm.

Mix mayo & mustard

In a small ramekin, stir together mayonnaise and yellow mustard until smooth. Season with the remaining pinch (about 1/16 tsp) of kosher salt and a light grind of black pepper.

Spread breads

On two unbuttered sides of the toasted bread slices, evenly spread the jalapeño cream cheese on one slice each (these will be the interior faces). On the remaining two slices spread the mayo-mustard mixture thinly on the interior faces.

Layer roast beef

Divide the thinly sliced roast beef evenly between the two sandwiches (about 4 oz per sandwich). Fan the slices over the cream cheese-covered bread so they lie flat and cover most of the surface.

Add vegetables

Top the roast beef with the thinly sliced purple onion (about 2 tablespoons per sandwich), then add a layer of lettuce (1 leaf per sandwich), and finish with tomato slices (1 slice per sandwich). Season the tomato lightly with a pinch of salt and a grind of pepper.

Close & serve

Place the mayo-mustard-topped toasted slices over the layered sides, press gently to compact. Cut each sandwich in half if desired and serve immediately while toast is warm. If making ahead, wrap tightly in plastic wrap and refrigerate up to 4 hours to maintain texture.