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.
Let's Make This!
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)
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!
THE AMERICAN Grilled Cheese Kitchen is San Francisco's first and only breakfast and lunch spot that exclusively focuses on serving up everyone's favorite sandwich - the grilled cheese. Key ingredients: fresh fixings and creativity.