Rare roast beef sandwiches are popular in the USA, especially the north east, as a closed sandwich, often with American cheddar-style cheese melted over the beef. I prefer an open version without the cheese, using delicious Sonoma miche bread. The essentials are thinly shaved rare roast beef, a creamy sauce (usually mayonnaise) and some heat, typically from horseradish though you could use mustard if you prefer – after that it’s down to individual taste. I like to keep the spicy theme going with some peppery watercress and some pickled jalapeños. A soft quaffable red such as Casa Freschi Ragazzi Nebbiolo completes a great weekend lunch, try it slightly chilled if it’s a hot day. Use freshly grated horseradish root if you can get hold of it, if not use a good prepared horseradish (a lot hardly have any heat, so check the contents on the label); I like Beaver brand from Oregon.
Serves 2
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