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 sandwich without the cheese, using delicious miche bread. The essentials are thinly shaved rare roast beef, a creamy sauce (usually mayonnaise-based) and some heat, typically from horseradish though you could use mustard or mix it up with the Cajun remoulade in the video below. After that it’s down to individual taste, I keep the spicy theme going with some peppery watercress and pickled jalapeños and sometimes add caramelised onions. 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 a good prepared horseradish (a lot hardly have any heat, so check the contents on the label); I love the American brand Beaver from Oregon.
Serves 2
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