The Roast Dip Sandwich

  • 10
    min prep
  • 40
    min total
  • 4
    Servings

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.

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Ingredients
  • Horseradish Cream Sauce (makes enough for about 8 sandwiches)
  • 1 cup crème fraiche (Tillamook Sour Cream or Tillamook Naturally Plain Yogurt can be substituted)
  • ½ cup hot ground horseradish (not cream-style)
  • 10 fresh chives, minced (dried chives can be substituted)
Directions
  • Make the Horseradish Cream Sauce
  • Step 1

    Stir all ingredients for the sauce together thoroughly, set aside.

  • Prepare the Potatoes
  • Step 1

    Slice the potatoes into ¼ inch rounds, sprinkle with salt, pepper, and olive oil.

  • Step 2

    Roast on a sheet pan in a 350°F oven until lightly browned and cooked through, about 15-20 minutes.

  • Assemble the Sandwiches
  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    Serve with Horseradish Cream Sauce on the side for dipping. This sauce really makes the sandwich, so don’t skip it!

Recipe By

Heidi Gibson & Nate Pollak

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.

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