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 or mix it up with the Cajun remoulade in the video below. After that it’s down to individual taste, I like to keep the spicy theme going with some peppery watercress and 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.
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