Roast Beef Sandwich
Servings: 2 sandwiches
Calories: 827cal
Equipment
Ingredients
- ½ Russet potato sliced thin
- 1 teaspoon olive oil
- ½ white onion sliced thin
- 1 Tablespoon balsamic glaze
- 2 sandwich buns
- 2 Tablespoons mustard
- 2 Tablespoons horseradish mayo
- 1 pound thin sliced deli roast beef room temperature
- 6 slices Provolone cheese room temperature
Instructions
- Season potato slices with salt and pepper to taste. Add 1 teaspoon olive oil to a skillet and heat over medium heat. Add sliced potatoes and cook on both sides until lightly browned.
- Remove potatoes from the skillet and set aside. Add onion to skillet and drizzle with balsamic glaze. Cook onions until soft. Remove onions and set aside.
- Spread mustard on one side of the sandwich bun and horseradish mayo on the other side. Repeat for second sandwich.
- Add roast beef, potatoes, onion, and cheese. Top with bun.
Notes
- Allow your beef to come to room temperature before assembling. The same goes for the cheese.
- We are using sliced deli roast beef, but this recipe is an excellent way to use leftover roast beef!
- If you'd like a little crunch, replace the fresh white onion slices with crispy fried onions, which you can find at the grocery store.
- Enjoy as-is or optionally toast in a toaster oven or skillet with a small amount of butter to crisp up the bread and melt the cheese.
Nutrition
Serving: 1sandwich | Calories: 827cal | Carbohydrates: 49g | Protein: 72g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 174mg | Sodium: 4395mg | Potassium: 1063mg | Fiber: 3g | Sugar: 5g | Vitamin A: 522IU | Vitamin C: 107mg | Calcium: 1144mg | Iron: 8mg
