American
Roast Beef and Horseradish Sandwiches
Thin roast beef, a sharp horseradish yogurt, and crisp lettuce on toasted bread. It is a deli sandwich with measured heat.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 4
- Difficulty
- Easy
Photo: mdid (CC BY). Source
Why you’ll love it
- Horseradish yogurt is sharper than mayo and lighter.
- Toasting the bread keeps it from going soggy.
- Lettuce is the crunch.
- No stove if the beef is already cooked.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Stir the yogurt, horseradish, and salt together.
- 2
Spread the sauce on the toast.
- 3
Layer roast beef, tomato, and lettuce.
- 4
Close the sandwiches and cut them in half.
- 5
Serve right away, or wrap and eat within a few hours.
Pro tips
- Drain the horseradish if it is watery.
- Do not dress the sandwich hours ahead or the toast softens.
- Leftover steak works in place of deli beef.
Easy substitutions
- Horseradish
- Dijon mustard
- Yogurt
- Mayonnaise
- Roast beef
- Sliced turkey
Storage and reheating
Storage
Best the day they are made. Beef keeps 3 days.
Reheating
Serve cold or at room temperature.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 340
- Protein
- 24 g
- Carbs
- 30 g
- Fat
- 12 g
- Fiber
- 2 g
Moderate · No Cook
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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