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.
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)
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!