Go Back
A close-up of a stacked Roast Beef And Cheddar Melt Sandwich with melted cheese dripping, served on a wooden board.
Daniel

Gourmet Roast Beef and Cheddar Melt Sandwich

This elevated Roast Beef and Cheddar Melt Sandwich features tender, thinly sliced roast beef, sharp cheddar cheese, and a zesty horseradish aioli, all grilled to golden perfection on hearty sourdough bread. It's a quick, satisfying meal that's bursting with savory flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 2 sandwiches
Course: lunch, Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Sandwiches
  • 4 slices Sourdough bread thick-cut
  • 8 oz Deli roast beef thinly sliced, high quality
  • 4 slices Sharp cheddar cheese or 4 oz shredded
  • 1/4 cup Red onion very thinly sliced
  • 2 tbsp Unsalted butter softened, or mayonnaise
For the Horseradish Aioli
  • 1/4 cup Mayonnaise
  • 1 tbsp Prepared horseradish drained well
  • 1/2 tsp Dijon mustard
  • 1/4 tsp Black pepper freshly ground
  • Pinch Salt

Equipment

  • Large Skillet or Griddle
  • Spatula
  • Small Bowl
  • Knife

Method
 

Prepare the Horseradish Aioli
  1. In a small bowl, combine mayonnaise, prepared horseradish, Dijon mustard, black pepper, and a pinch of salt. Mix well until smooth. Set aside.
Assemble the Sandwiches
  1. Lay out the sourdough bread slices. Spread a thin layer of the horseradish aioli on the inside of each slice. On two slices, layer half of the roast beef, followed by half of the red onion, and then two slices (or half the shredded amount) of sharp cheddar cheese. Top with the remaining roast beef. Place the other aioli-spread bread slice on top to complete the sandwiches.
  2. Evenly spread the softened butter (or mayonnaise) on the outside of each side of both sandwiches. This creates a golden, crispy crust when grilled.
Grill the Sandwiches
  1. Heat a large skillet or griddle over medium heat. Once hot, carefully place the assembled sandwiches into the skillet. Cook for 3-4 minutes per side, or until the bread is golden brown and crispy, and the cheese is melted and gooey. You may need to press down gently with a spatula to ensure even contact and browning.
Serve
  1. Carefully remove the hot sandwiches from the skillet. If desired, cut them in half diagonally before serving immediately. Pair with a side of chips, a pickle, or a simple green salad for a complete meal.

Notes

For an extra layer of flavor and texture, briefly warm the roast beef in the skillet for 30 seconds before assembling the sandwich. You can also add a few arugula leaves inside the sandwich for a peppery bite. For a spicier kick, increase the amount of horseradish in the aioli.