Grilled Roast Beef Sandwiches with Sun-Dried Tomato Mayonnaise
This hearty sandwich recipe is great for picnics. Bursting with flavor, Nations Best®Roast Beef with extra sharp Vermont cheddar cheese gets a kick from the horseradish, and extra richness from the sun-dried tomatoes.
4 slices (1/2-inch thick) sourdough or peasant bread
8 oz thinly sliced Nations Best®Roast Beef
1/4 slivered red onion
4 thin slices (about 2 oz) Vermont Cheddar cheese
Combine the mayonnaise ingredients in a bowl.
Spread the mayonnaise on one side of each slice of bread and butter on the other side.
Divide the roast beef evenly over the mayonnaise on 2 slices of the bread. Scatter with the onions and cover each with 2 slices of cheese. Place a second slice of bread over the cheese, mayonnaise side down.
Cook the sandwiches in a skillet over medium heat, until golden, 3 to 4 minutes per side. Cut the sandwiches in half and serve immediately.