The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Roast Beef Sandwich

Advertisement

Ingredients

4 potato bread rolls

2 cups arugula

½ cup red wine pickled onions (recipe follows)

2–3 tablespoons olive oil

Salt and pepper  

6 ounces horseradish-Dijon (recipe follows)

1¼ pounds roast beef

Horseradish-Dijon

⅛ cup mayonnaise

⅛ cup sour cream

½ cup prepared horseradish

¼ cup Dijon mustard

1 tablespoon Worcestershire sauce 

Salt and pepper 

Red Wine Pickled Onions

1 cup red wine vinegar

1 cup red wine

1 cup water

⅛ cup sugar

⅛ cup fish sauce

½ teaspoon marjoram

½ teaspoon juniper berries

2 whole cloves

½ teaspoon allspice

½ teaspoon fennel

½ tablespoon coriander

1 bay leaf

1 dried chili

1 quart sliced onions

Directions

  1. In an oven or toaster oven, toast rolls whole then cut in half. In a bowl, combine arugula, onions, olive oil, salt, and pepper. 
  2. Evenly divide horseradish-Dijon on both halves of the rolls. On the bottom halves, layer with meat, then the greens/onions mixture. Combine with top halves and cut in half to serve.

Horseradish-Dijon / Combine all ingredients and mix well.

Red Wine Pickled Onions / Bring all liquid ingredients to boil. Mix all spices, except bay leaf and chile, and toast. Remove from oven and pulverize in a spice grinder, then add to the liquid mixture. Add the bay leaf and chile. Remove from heat. Place onions in an airtight container and top with pickling liquid. Place lid on top, refrigerate, and allow to sit for a minimum of 1 week.

Print Recipe