Description
This Roast Beef & Cheddar Melt Sandwich is a quick and satisfying meal perfect for lunch or dinner. Featuring tender roast beef, sharp cheddar cheese, and buttery toasted sourdough bread, it’s a deliciously melty and savory sandwich with optional tangy Dijon mustard and fresh greens for added flavor and texture.
Ingredients
Sandwich Ingredients
- 8 slices of sourdough bread
- 1 pound of thinly sliced roast beef
- 8 slices of sharp cheddar cheese
- 4 tablespoons of unsalted butter
- 1 tablespoon of Dijon mustard (optional)
- Salt and pepper to taste
- Fresh arugula or spinach (optional, for garnish)
Instructions
- Heat a Non-Stick Skillet: Preheat a large non-stick skillet over medium heat to prepare for toasting the sandwiches evenly.
- Butter the Bread: Spread 1 tablespoon of unsalted butter on one side of each slice of sourdough bread to achieve a golden, crispy exterior when grilled.
- Prepare the Base: Place one slice of bread, butter-side down, onto the hot skillet to start the toasting process.
- Layer Ingredients: Spread a thin layer of Dijon mustard on the unbuttered side of the bread if desired for a hint of tanginess. Then add several slices of roast beef followed by two slices of sharp cheddar cheese for extra melty goodness.
- Top It Off: Place a second slice of bread on top with the buttered side facing up to ensure both sides crisp nicely.
- Cook Until Golden: Let the sandwich cook for about 3-5 minutes until the bottom bread turns golden brown and the cheese begins to melt, checking occasionally to avoid burning.
- Flip Carefully: Using a spatula, gently flip the sandwich over to cook the other side for another 3-5 minutes until golden brown and cheese is fully melted.
- Check for Melting: Verify that the cheese has melted thoroughly and both bread slices are crispy and golden brown.
- Remove and Cool: Transfer the sandwich from the skillet to a plate and allow it to cool slightly to set before cutting.
- Slice and Serve: Cut the sandwich into halves or quarters as preferred. Garnish with fresh arugula or spinach if desired to add a fresh leafy contrast.
Notes
- You can omit the Dijon mustard to keep it simple or substitute with horseradish sauce for extra zing.
- Use a heavy skillet or a sandwich press for more even toasting if available.
- To make it gluten-free, substitute sourdough bread with gluten-free bread.
- Adjust cooking time based on how crispy or melty you like your sandwich.
- Serve immediately for the best texture and flavor.
