Tuesday, August 28, 2012

The Sandwich Board ~ Roast Beef with Creamy Horseradish Sauce

Let's face it... There are nights, especially during the "dog days" of summer, where a sandwich is just about all I have the energy to make or eat. But, that doesn't mean that it has to be boring or humdrum. As simple as a sandwich can be, each ingredient is important. Everything from the bread you choose to the way you cut your masterpiece (or not) can make the difference between a simple weeknight supper or the centerpiece of an elegant afternoon tea. Even a little "doctoring" of the basic condiments you might normally use can make a big difference. There's more to building a great sandwich than just slapping two pieces of bread around a filling.

Our local grocery store has a great on-site bakery department and the ciabatta rolls are amazingly good!
To start building the perfect sandwich, you'll need bread. Or a hard roll, or wrap, or croissant, bagel, biscuit, etc. Choose carefully though. If your filling happens to be subtle in flavor, (say, maybe cream cheese with a tiny bit of snipped chive) a heavier bread or one that has added flavors (like olives or garlic) can easily overpower that delicate filling. Now, should you add veggies or maybe a slice or two of cheese? Are you looking for the savory flavor or added moisture of a sauce or spread? To butter, or not to butter? Phew! It's a lot to think about, no?

Hubs and I are both pretty fussy when it comes to cold cuts. Especially, roast beef. It's probably the one deli item that we'll cross right off of the shopping list, if what's available in the case doesn't live up to our expectations. 1) it must be lean, with just the right amount of added seasoning. 2) it should be sliced quite thin, but not so thin that you can't pull it apart from the rest of the slices and 3) {this is a big one for us, folks} it has to be just this side of mooing. OK, OK... for those of you who just thought Eeeeewwww! it's really just a personal taste thing. By all means, go right ahead and choose the deli brand with the doneness that best suits your taste.

The "meat" of the sandwich... Literally!
OK, So we've covered the bread and meat for this sandwich. The next decision to be made, is what to use by way of condiments and/or "fixin's".

We enjoy all types of sandwiches, but when it comes to roast beef, we usually prefer the more highly seasoned versions, (like Italian style) that are generally bolder, with a blend of zesty herbs and spices. That kind of flavor can stand up to a serious sauce or spread and in our house, that translates to creamy horseradish sauce.

It's super simple to make at home and is delicious with a sprinkling of crumbled bacon as a topping for baked potatoes, or as a zippy little dip for crispy homemade french fries or crunchy fresh veggies.

Creamy Horseradish Sauce
  • 8 oz Sour Cream
  • 1/4 Cup Mayonnaise
  • 2 Tbls Prepared Horseradish (mild or hot)
  • 1 Tsp Kosher Salt
  • 1/2 Tsp Fresh Ground Black Pepper
(***if you want a little added heat/flavor, you can add a teaspoon of Dijon mustard or a few dashes of your favorite hot sauce)

Next, just throw in a handful of leafy greens and pile it all on your bread of choice, or a savory whole grain wrap, or a thick slice of crusty Italian bread and that's all you need for a delicious and satisfying summer supper. Oh, and make sure you have plenty of napkins on hand. A few crunchy potato chips and a crisp kosher dill pickle never hurt, either.

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  1. Oh this sounds soooooo good. Finding just the right roast beef is my problem. Hard to come by. Hugs, Marty

    1. Marty, I know what you mean. I've found Boar's Head generally has a pretty decent selection, if you're lucky enough to have a store that carries it. Usually about 5 different "recipes" of beef to choose from. The Old Neighborhood brand is really good, too. We always ask to see it (and try a taste if they offer) before we decide whether to buy it. If it has too much fat or is too well done (which equals dry in my book) we just scratch it off the list that day. Thanks for stopping by my dear. Hope you're feeling better soon. XO

  2. That beef looks great. I usually make my own because you just cannot get the quality. I will look again.
    Have a great week!

    1. Hi, Carole! Agreed. Homemade is preferrable. I always buy a larger roast than we need for a single meal, so that I can have plenty left for sandwiches or to use in Stroganoff, etc. But, in the summer months, it's just too darned hot to turn the oven on most of the time, so I do like to get it from the deli. The brands I mentioned in my reply to Marty are almost always a good bet, if you can get them. Thanks for stopping by! Hope you have a great week too!

  3. Replies
    1. Hi Lisa! Thanks! Glad you like it! It's pretty versatile and you can totally make it your own by adding more or less horseradish, using a little hot sauce or putting more fixins on the sandwich. If you do try it, (especially the horeradish sauce) let me know how it turns out!

  4. Why is it every time I visit your blog I am so darn hungry! You even make a sandwich look wonderful!!! You are so talented in the kitchen :)

    1. Aww, shucks Susie! You're makin me blush. LOL I was actually debating whether a 'sandwich' was worthy of an entire post, but as usual, your sweet comment has made me think it was a good idea! Just goes to show how much a half way decent camera and a few lucky shots can make something simple, look a little more special. You are a total sweetie-pie. Hope you're feeling well these days. I have to stop by and see you soon. XOXO

  5. I got a little close to the screen, hoping that I could get a bite. Oh how I love horseradish sauce. This is a great looking sandwich.

    1. LOL! Glad you didn't chip any teeth! This sauce is one of our faves, too. {Don't tell anyone, but I could easily eat it with a spoon} ;~) Thanks so much for stopping by... Hope you have an awesome weekend!

  6. Now,
    that's a FREAKING sandwich!!!!!!!!!!! WOW.

  7. A roast beast sandwich is one of the great, simple luxuries in life ... :)


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