A few years ago, I concocted a topping for an Italian sub that I was making, and I realized that it would make the perfect addition to a roast beef sandwich. It’s a little messy, but totally worth it. And when it falls off the sandwich it is beyond tasty when scooped up on top of a plain potato chip and eaten.
Make sure you keep an eye on the bread while it’s under the broiler. I am the queen of burned toast, so I know what I’m talking about here.
I like to serve this with either potato or pasta salad, but it goes just as well with a handful of potato chips.
My Favorite Roast Beef Sandwich
1 submarine roll, split lengthwise
1 tablespoon butter
½ cup shredded lettuce
3 tablespoons diced tomatoes (about ½ large tomato)
2 tablespoons diced onion
1/8 teaspoon pepper
1 tablespoon mayonnaise
1 ½ teaspoons Italian dressing
1 teaspoon Dijon mustard
3-4 ounces deli sliced roast beef
2 slices provolone, cut in half
1. Set the oven to broil. Butter the cut sides of submarine roll. Place bread on a sheet pan, and broil bread until barely toasted. Remove and set to the side to cool.
2. In a small bowl, mix the lettuce, tomatoes, and onions. Stir in the pepper, mayonnaise, and Italian dressing until combined.
3. Spread Dijon on the bottom half of the roll. On top of the Dijon, layer the roast beef, then the provolone, the spoon on the lettuce mixture.
1-2 servings, depending upon how hungry you are