Roast Beef Sandwich with Horseradish Cream Sauce

  • Servings: 4
  • Prep time: ~ 5 minutes
  • Cook time: ~ 10-12 minutes


  • Sandwich:
  • 8 Roast beef slices, thick
  • 8 slices fontina cheese
  • 1/2 cup Parmesan cheese, grated
  • 8 slices Rosemary Olive bread
  • 1 tablespoon minced garlic
  • 2 tablespoons olive oil
  • 1 sprig fresh rosemary
  • 1 organic tomato
  • 1 loaf of rosemary olive bread
  • Horseradish Cream Sauce:
  • 2 tablespoons horseradish
  • 1/2 cup sour cream
  • 1 green onion, chopped
  • Pinch Celtic salt
  • Pinch black pepper

This is messy but oh so good. It is the perfect meal to throw together on a lazy Sunday or before one of the kid’s sporting event. This is packed with lean protein and plenty of calcium for your bones and muscles.

The olive rosemary bread transforms it from ordinary to gourmet; a sandwich you crave from a New York style deli. The creamy horseradish sauce melts in your mouth. Be sure to make extra sauce; this can easily become a French dip style sandwich.

To complete the meal, pair with a glass of 2009 Clua Domenech, Garnacha, Terra Alta, Spain. You can order this wine at Perrines Wine Shop. I ran into an old neighbor at the wine shop today buying wine for his daughter’s wedding and he agreed Perrine is the best sommelier in town. She pairs wine with food brilliantly.


1) Make the horseradish cream by adding 2 heaping spoonfuls of horseradish to 1/2 cup of sour cream. Sprinkle Celtic salt and black pepper. Garnish with chopped green onions. Set aside.

2) Set the oven to broil and place your skillet in the oven with a coating of olive oil. Mince the clove of garlic.

3) When the skillet is hot, add the roast beef to warm. Turn over after a minute or two and add the fontina cheese. When melted, remove the beef and cheese and set aside. Sprinkle freshly chopped rosemary leaves on top. Optional: Add some onions to the skillet to saute while the meat is cooking.

4) Place the bread on the skillet. Drizzle with olive oil. Let brown and then flip over. Spread the minced garlic on top of the olive bread. Sprinkle the Parmesan cheese on the toasted bread. Let melt and set on plates.

4) Place the roast beef on the bread and add sliced tomatoes. Smother with the horseradish cream sauce.

Wine Pairing

2009 Clua Domenech, Garnacha, Terra Alta, Spain
“Raised in stainless steel, Clua Domenech is bursting with ripe fruit, lively acidity and admirable color. This 100% Garnacha boasts a hint of mushroom on the nose. Bright and juicy with spice notes, this lengthy effort pairs wonderfully with cured meats.” Perrine

The Ultimate Cookbook

If you can eat eggs (mayonnaise) and are not in the mood to cook, try this yummy recipe.

Roast Beef ‘n’ Horseradish Sandwiches
Preparation time: 11 minutes Cooking time: None

4 (2-ounce) hoagie rolls, split
1 (3-ounce) package cream cheese, softened
2 tablespoons mayonnaise
2 tablespoons chutney
2 to 3 teaspoons prepared horseradish
4 lettuce leaves
12 ounces thinly sliced roast beef
2 medium tomatoes, sliced
4 ounces mozzarella cheese, thinly sliced
Freshly ground pepper
1 or 2 slices purple onion, separated into rings

Toast rolls, if desired. Combine cream cheese and next 3 ingredients; spread on bottoms of rolls. Place lettuce leaves on cream cheese mixture; top evenly with roast beef, tomato slices and cheese. Sprinkle with pep- per. Add onion; cover with roll tops. Serve immediately or wrap each sandwich tightly in heavy-duty plastic wrap and chill up to 4 hours. Yield: 4 servings.

Per serving: Calories 536, Fat 25.4 grams, Cholesterol 116 milligrams, Sodium 1180 milligrams.


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Recipe by Back To Organic at