There are dozens upon dozens of recipes for roast beef sandwiches. The vast majority of them give the culinary staple an overtly gourmet twist. Let’s face it, a great roast beef does not have a plethora of bells and whistles to be pleasing to the pallet. A traditional sandwich delightfully enhanced by the intense kick of flavor that is a creamy aioli, is all your taste buds need to be thoroughly pleased.
Your sandwich can be customized even more with the preparation of roast beef. You can choose to use: slow-roasted, deli-style, medium rare, or well done. The seasoning of your roast beef makes a great difference in taste as well. Most people when preparing roast beef simply slow roast it and depend on the natural juices and flavor to season it; this natural flavor can be enhanced with herbs and spices during the cooking process.
A tantalizing roast beef sandwich can be a wondrous second act for last night’s dinner.
- 2 tablespoons of reduced-fat mayonnaise
- 2 teaspoons of prepared horseradish
- 2 slice rye bread
- 2 (1 ounce) slices of roast beef
- 1 cup fresh spinach
- 1 cup sliced cucumbers
- 1 tablespoon less sodium, reduced-fat Italian dressing
- Combine mayonnaise and horseradish in a bowl. Stir well with a whisk until completely blended.
Taste the mixture before moving to the next step. Adjust to your taste. For less heat, increase the amount of mayonnaise used; and vice versa should you desire an extra kick.
- Spread mixture evenly on both slices of bread. Add (to one slice of bread) the roast beef, spinach, and second bread slice.
- Serve alongside cucumber slices that have been drizzled with Italian dressing.
Should you be a fan of warm sandwiches, add a bit of butter to the outer sides of your sandwich and place in a Panini press or grill for a few minutes on each side via a griddle. Additionally, warm roast beef can be used with slices of provolone or a bit of blue cheese.
For those that enjoy an explosion of spicy flavor, banana peppers rings can also be used as a garnish along with the spinach.
Serving Size: 1
Per Serving (with no cheese): 359 calories; 10 grams of fat; 2 grams of saturated fat; 43 grams of carbohydrates; 5 grams of fiber; 24 grams of protein; 546 milligrams of sodium.
Per Serving (with cheese): 473 calories; 18 grams of fat; 9 grams of saturated fat; 45.4 grams of carbohydrates; 32.2 grams of protein; 1633 milligrams of sodium; Calcium 18%.
Roast beef contains the following vitamins and minerals: 1.14 milligrams of iron; 11 milligrams of magnesium; 142 milligrams of phosphorus; 172 milligrams of potassium; 1.85 milligrams of zinc; 2.65 milligrams of niacin; .22 milligrams of B6; .025 milligrams of thiamin; 27 milligrams of cholesterol.
It is NOT a good source of vitamins: A, C, D & E.
The rye bread is a great source of Resistant Starch, which in combination with the fiber in the vegetables, this sandwich will keep satisfied all afternoon. No need to pack or plan for snacking with a roast beef sandwich with horseradish aioli on the menu midday.