Overview

This classic dish works even better as a grilled cheese sandwich, if you ask us. Thinly sliced roast beef and roasted potatoes piled into country bread, covered in melted Tillamook Monterey Jack and a horseradish cream sauce.

Ingredients

For Sandwiches
8 slices high-quality artisan bread (like a levain), sliced about ½ inch thick
12 oz roast beef, thinly sliced
4 small Yukon Gold potatoes (preparation tips below)
8 slices Tillamook^® Monterey Jack Cheese (also try Tillamook^® Reduced Fat Monterey Jack)
4 teaspoons Tillamook^® Salted Butter at room temperature
8 tablespoons (½ cup) Horseradish Cream Sauce (recipe below)

For the Horseradish Cream Sauce (makes enough for about 8 sandwiches)
1 cup (8 oz) crème fraiche (Tillamook^® Sour Cream or Tillamook^® Naturally Plain Yogurt can be substituted)
½ cup (4 oz) hot ground horseradish (not cream-style)
10 fresh chives, minced (dried chives can be substituted)

Preparation

Make the Horseradish Cream Sauce
Stir all ingredients for the sauce together thoroughly, set aside.

Prepare the Potatoes
Slice the potatoes into ¼ inch rounds, sprinkle with salt, pepper, and olive oil. Roast on a sheet pan in a 350°F oven until lightly browned and cooked through, about 15-20 minutes.

Assemble the Sandwiches
Spread butter on one side of 2 slices of bread. Lay bread buttered side down on a cutting board. Layer roast beef onto one slice of bread, then top with potato slices, then top sandwich with cheese slices. Sandwiches can be cooked open face on a pre-heated cast-iron pan in a 500°F oven, then closed and served. Or they can be closed, then cooked in a pan on a stovetop over medium-low heat until bread is toasted and cheese is melted. Serve with Horseradish Cream Sauce on the side for dipping. This sauce really makes the sandwich, so don’t skip it!