Favorite Roast Beef Sandwich
I Bet It’ll be Your New Favorite Too
This Favorite Roast Beef Sandwich has been my “go to” since the late 1990s. Sandwich making is an art and I learned this craft while working at a deli all through college.
The ladies and I would take turns making each other sandwiches. This is a concoction a lady I worked with made that has stuck with me for decades.
The sandwich spread is made from mayo, tomato powder or ketchup, chives, and black pepper with a hint of celery salt. It’s always filling and always delicious.
This is not so much a recipe, but my method for making this sandwich. I love to share these on this site because it makes it easy for people searching for meal inspiration.
If you like my meal ideas, give me a follow over on Pinterest at The Tipsy Housewife.
The full recipe card is at the end of this post. It also has a Pinterest button so you can pin it easily and also print the recipe card.
I will be sharing pictures of the ingredients I use in the rest of the post leading up to the recipe card.
The Bread Is Key
My favorite roll for this sandwich is a pretzel roll. I like this brand Pretzilla.
This particular brand is always soft and fresh tasting. These rolls also freeze really well if you are only cooking for one or two and won’t use all four rolls right away.
The Deli
Having worked in a deli called the Chef’s Kitchen at Chicago’s grocery store chain, Jewel-Osco, for many years, I know what a difference brand makes when it comes to deli.
I like using this Hoffman’s Sharp Cheddar and the Sara Lee brand roast beef but there are many great brands out there.
Pick a good one!
A Crunchy Topper
As I said earlier, this roast beef sandwich was the invention of one of the ladies I worked with and it has been my “go-to” now for decades. Her addition of the sliced radish was so new to me back then, but now I cannot eat a roast beef sandwich without it.
It’s a healthy way to add a nice crunch to the sandwich but if you’re ever looking for a less healthy way to add some crunch to your sandwich chips are always a good option…
The Sandwich Sauce
This sauce is absolutely key when making this sandwich. I use the tomato powder that I had everyone buy when I launched my BLT Pasta Salad recipe.
So you already have it? Right? RIGHT?!
Just in case you don’t, it is from a brand called The Spice Way. It is just dehydrated tomatoes, no salt or anything else. I love using it in lots of recipes.
You can find all my tomato powder recipes in one place by clicking that link. If you do not have tomato powder, first of all, what are you doing with your life?
But also you can use ketchup. Just a touch.
You can mix and use this sauce right away, but I like refrigerating it for bit before using it as a spread. Totally your call.
As you can see from the pictures, this sandwich almost looks too good to eat.
Almost…
Favorite Roast Beef Sandwich
This favorite roast beef sandwich has been my "go to" since the late 1990's. Sandwich making is an art and I learned this craft while working at a deli all through college. The ladies and I would take turns making each other sandwiches. This is a concoction a lady I worked with made that has stuck with me for decades. The sandwich spread is made from mayo, tomato powder (or ketchup) chives and and black pepper with a hint of celery salt. Always filling and always delicious.
Ingredients
- 4 Pretzel Buns
- 1 lb of very thinly sliced roast beef from the deli, I like the Sara Lee brand
- 1/2 lb of very sharp cheddar cheese, sliced thin, I like the Hoffman brand
- 1/3 cup of mayo
- 1 tsp of tomato powder or ketchup
- 3 tablespoons of thinly sliced chives
- 1 teaspoon of pickle juice
- 2 radishes, VERY thinly sliced, I use a veggie peeler
- Some very thinly sliced red onion
- Pinch of celery salt
- coarse salt
- cracked black pepper
Instructions
- Slice your buns. (tee hee)
- In a bowl, combine your mayo, tomato powder or ketchup (more info on the tomato powder linked in the post) celery salt, chives, black pepper, teaspoon of pickle juice. Stir to combine and refrigerate if you like a thicker spread for one hour.
- Spread the spread on both sides of the bun, layer the beef and do a sprinkle of black pepper on the beef.
- Thinly slice your onions and radishes. I stick a fork in one end of the radish and use a veggie peeler to get very thin slices. You can also do this with the onion.
- Layer the onions on top of the beef and then the radishes, I do a sprinkle of coarse salt on the radished and cracked black pepper.
- Add one or two slices of cheese and then top with the bun.
- This sandwich is best served with grapes and garden salsa sun chips.
Looking for another sandwich from my deli days? The Hye Roller is great for picnics and, despite the name, is very affordable.