You really can't go wrong with a good roast beef sandwich.
But you can make it even more right.
We decided to update the deli classic with a few new flourishes. But don't worry, those two hallmarks of a great roast beef sando--horseradish and mustard--won't be going anywhere.
For our TT take, we cook red onions down until they became soft and jam-like, sautéed a bit of kale for some green action, then we took slices of beautifully pink and rare roast beef and sandwiched it all on a toasted rosemary ciabatta.
Trust us, you won't be getting this version at your local deli.
Roast Beef Sandwich with Caramelized Onions and Wilted Kale
Recipe from the Tasting Table Test Kitchen
Yield: 1 sandwich
Prep Time: 12 minutes
Cook Time: 18 minutes
Total Time: 30 minutes
2 tablespoons mayonnaise
2 teaspoons whole grain Dijon mustard
1 teaspoon freshly grated horseradish
½ teaspoon lemon zest
½ medium red onion, thinly sliced
Salt, to taste
1 cup packed baby red Russian kale or baby spinach
½ pound rare roast beef, thinly sliced (from a deli)
1 rosemary ciabatta roll, split horizontally and toasted
1. In a small bowl, mix the mayonnaise, mustard, horseradish and lemon zest; set aside.
2. Place a small saucepan over medium heat. When hot, add the oil, onions and a bit of salt and cook, stirring often, until the onions have become very soft and jam-like, about 14 to 16 minutes. Transfer the onions to a small bowl. To the same saucepan, add the kale and sauté over medium heat until the kale begins to wilt, 1 to 2 minutes.
3. To assemble, spread the mayo mixture on the top side of bread. On the bottom half of the bread, layer the roast beef, wilted kale and caramelized onions. Top with the other side of bread, slice in half and serve.