This Beef and Horseradish Sandwich is a perfect harmony of excellent ingredients. Tender roast beef meets a creamy, punchy horseradish sauce on crusty bread for a hearty, flavorful meal. It’s ridiculously easy to put together yet feels like a proper meal every time.
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Why You’ll Love This Beef and Horseradish Sandwich
Bold flavor explosion: Savory beef and sinus-clearing horseradish wake up your palate.
Quick assembly: A no-cook meal ready faster than delivery.
Endlessly customizable: Swap greens, cheese, or bread to your taste.
Perfect texture: Chewy beef, creamy sauce, and crunchy greens on sturdy bread.
Ingredients & Tools
- 400 g thinly sliced roast beef (high-quality deli cuts or leftovers work great)
- 4 large, sturdy bread rolls or 8 slices of sourdough bread
- 4 tbsp prepared horseradish (more or less to taste)
- 6 tbsp full-fat sour cream or crème fraîche
- 2 tbsp mayonnaise
- 1 tbsp fresh lemon juice
- 1 small red onion, very thinly sliced
- 1 large handful of watercress, arugula, or crisp lettuce
- Salt and freshly ground black pepper to taste
- Optional: 8 slices of Swiss cheese or sharp cheddar
Tools: A sharp knife, a small mixing bowl, and a spreading knife.
Notes: Quality roast beef and horseradish make this sandwich—don’t skimp!
Nutrition (per serving)
| Calories: | 580 kcal |
| Protein: | 35 g |
| Fat: | 22 g |
| Carbs: | 55 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your beef. Leftover homemade roast beef is the absolute gold standard here, but a good-quality, thinly sliced deli roast beef is a fantastic and convenient alternative. Just make sure it’s not too salty or overly processed.
- The horseradish hierarchy. Prepared horseradish in a jar is what you’re after, not horseradish sauce which is often milder and creamier. Check the ingredient list—it should basically just be horseradish, vinegar, and salt. The fresher the jar, the more potent the kick.
- Bread is the foundation. You need something with a sturdy crust and a soft-ish crumb that can hold up to the juicy beef and creamy sauce without disintegrating. A crusty ciabatta, a sturdy sourdough, or a good-quality rye are all perfect candidates.
- Toasting is non-negotiable. A quick toast on the inside of the bread not only adds a lovely flavor and crunch, it also creates a slight barrier against the sauce, helping to prevent a soggy sandwich—a little step with a huge payoff.
How to Make Beef and Horseradish Sandwich
Step 1: Craft the signature horseradish cream. In your small mixing bowl, combine the sour cream, mayonnaise, prepared horseradish, and fresh lemon juice. Whisk it all together until it’s smooth and well-blended. Now, taste it—this is crucial. The horseradish should have a definite kick, but it shouldn’t be overwhelmingly sharp. Season with a good pinch of salt and several grinds of black pepper. The sauce should be creamy, tangy, and pungent all at once. If you want more heat, add another half tablespoon of horseradish and mix again.
Step 2: Prepare your bread and veg. Slice your rolls or bread open. If you’re using a large loaf, cut it into eight generous slices. Now, lightly toast the inner sides of the bread. You’re not looking for a deep brown color here, just enough heat to crisp up the surface and make it slightly resilient. While the bread is toasting, very thinly slice your red onion—a mandoline is great for this if you have one. Give your watercress or arugula a quick rinse and spin it dry.
Step 3: Build the base layer. Take your toasted bread and lay the slices out on your work surface. Using your spreading knife, slather a generous amount of the horseradish cream onto the bottom half of each roll or onto four slices of bread. You want a good, even layer that will coat every bite. If you’re using cheese, now is the time to place it on top of the sauce on the bottom slice—this helps it stick and start to meld with the other flavors.
Step 4: Pile on the beef beautifully. Take your thinly sliced roast beef. If it’s clumped together, gently separate the slices. You can either fold the slices loosely for a rustic, textured look, or lay them flat for a more uniform sandwich. Pile the beef high on top of the sauced (and possibly cheesed) bottom bread layer. Season the beef itself lightly with another crack of black pepper—it really enhances the meaty flavor.
Step 5: Add the crisp, fresh elements. Scatter the thinly sliced red onion over the mountain of beef. The sharpness of the raw onion is a fantastic bridge between the rich beef and the spicy sauce. Then, top that with a small handful of your fresh greens. The peppery bite of watercress or arugula is perfect here, but crisp lettuce like butter lettuce adds a wonderful fresh crunch.
Step 6: The final seal and serve. If you haven’t already, spread a thinner layer of the remaining horseradish cream on the top piece of bread. This ensures every single bite is flavorful. Place the top bread on the sandwich and press down gently—just enough to compact it slightly so you can get your mouth around it, but not so hard that you squeeze all the fillings out. Slice in half diagonally (it just tastes better that way, doesn’t it?) and serve immediately.
Storage & Freshness Guide
- Fridge: Store components separately; assembled sandwich is best eaten immediately.
- Freezer: Not recommended due to fresh ingredients and texture loss.
- Reviving: If bread softens, re-toast lightly; add fresh greens after warming.
Serving Suggestions
Complementary Dishes
- A simple green salad with a sharp vinaigrette — The acidity from the dressing cuts through the richness of the sandwich beautifully, making the whole meal feel balanced and light.
- Homemade sweet potato fries or crisps — Their natural sweetness is a fantastic counterpoint to the savory, spicy notes of the beef and horseradish, plus you get that irresistible crispy texture.
- A bowl of tomato soup — It’s a classic pairing for a reason. The creamy, slightly sweet soup is the ultimate comforting dip for your sandwich, creating a warm and satisfying meal.
Drinks
- A crisp, hoppy IPA — The bitterness and citrus notes in the beer stand up to the bold horseradish and cleanse the palate perfectly between bites.
- An ice-cold glass of dry cider — The effervescence and apple notes are surprisingly refreshing against the spicy heat, making each mouthful feel new again.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are the perfect palate cleanser, resetting your taste buds for the next glorious bite.
Something Sweet
- A warm, spiced apple crumble — The soft, cinnamon-spiced apples and buttery topping feel like a warm hug after the zingy sandwich, ending the meal on a cozy note.
- A few pieces of dark chocolate with sea salt — It’s a simple, elegant finish. The bitterness of the chocolate and the pop of salt contrast wonderfully with the meal’s lingering flavors.
- A classic lemon bar — The bright, tart, and sweet flavor is the ultimate refreshment, cutting through any remaining richness and leaving you feeling perfectly satisfied.
Top Mistakes to Avoid
- Mistake: Using soggy bread. If your bread isn’t sturdy or is too soft, the moisture from the beef and sauce will turn your sandwich into a sad, falling-apart mess within minutes. The toast step is your best defense.
- Mistake: Skimping on the sauce. The horseradish cream is the star of the show, providing moisture and the signature flavor. If you don’t use enough, the sandwich will taste dry and the beef will dominate in a less pleasant way.
- Mistake: Slicing the onion too thick. A thick slice of raw red onion can be overpowering and difficult to bite through, disrupting the harmony of the sandwich. Thin slices integrate seamlessly and offer little bursts of sharpness.
- Mistake: Assembling too far in advance. This sandwich is best eaten immediately. If it sits for too long, the bread will inevitably soften. Prep the components ahead, but build it just before you’re ready to eat.
Expert Tips
- Tip: Let the beef come to room temperature. If your roast beef has been in the fridge, let it sit out for 15-20 minutes before building the sandwich. Cold beef can mute the flavors and make the fat less appealing. Room-temperature beef is far more flavorful and tender.
- Tip: Add a layer of butter. For an extra layer of flavor and another barrier against sogginess, spread a very thin layer of softened, salted butter on the toasted side of your bread before adding the horseradish cream. It’s a small trick with a big, rich impact.
- Tip: Massage your greens. If you’re using arugula or a sturdier green, drizzle it with a tiny bit of olive oil and a pinch of salt, then gently massage it with your fingers. This wilts it slightly and makes it more pliable and easier to eat in the sandwich.
- Tip: Grate your own horseradish for the brave. If you can find fresh horseradish root, peeling and grating a small amount into your cream sauce will give you an unparalleled, vibrant heat that jarred versions can’t match. Just be prepared—it’s powerful stuff!
FAQs
Can I make the horseradish cream ahead of time?
Absolutely, and it might even be better! The flavors in the horseradish cream have time to meld and develop if you make it a few hours, or even a day, in advance. Just store it in an airtight container in the refrigerator. You might notice it thickens up a bit when cold, so give it a good stir before using. The horseradish flavor can also mellow slightly, so taste it again before assembling your sandwich and add a fresh teaspoon if needed.
What’s a good substitute for sour cream in the sauce?
Crème fraîche is the best direct substitute—it’s similarly tangy but richer and less likely to curdle. Full-fat Greek yogurt can also work in a pinch, though it will give a tangier, slightly less creamy result. If you use yogurt, make sure it’s the thick, strained kind. Avoid low-fat or fat-free alternatives, as they can make the sauce watery and lack the luxurious mouthfeel that makes this sandwich so special.
My horseradish is too mild. How can I fix it?
First, check the expiration date on your jar—horseradish loses its potency over time. If it’s fresh but still mild, you can try adding a very small pinch of dry mustard powder or a tiny dab of wasabi paste to the cream to mimic that sinus-tingling heat. For the future, look for brands that are refrigerated and have a shorter shelf life, as they tend to be much more potent than shelf-stable versions.
Can I make this sandwich warm?
You sure can, and it’s delicious! Gently warm the sliced roast beef in its own juices or a splash of beef broth in a skillet over low heat. You can also pop the assembled sandwich (without the fresh greens) into a panini press for a few minutes to melt the cheese and warm everything through. If you do this, add the fresh greens like arugula or onion after pressing, so they stay crisp.
How long will the assembled sandwich keep?
Honestly, it’s best eaten right away. The structure just doesn’t hold up well over time. If you must pack it for later, keep the components separate. Pack the horseradish cream in a small container, the beef and cheese in another, and the veggies in a bag. Toast the bread and carry it separately, then assemble at lunchtime. It takes an extra minute but saves you from a soggy, disappointing meal.
Beef And Horseradish Sandwich
Make this easy Beef and Horseradish Sandwich with tender roast beef and zesty cream sauce. Ready in 15 minutes for a hearty, flavorful lunch. Get the recipe now!
Ingredients
For the sandwich:
-
400 g thinly sliced roast beef
-
4 large, sturdy bread rolls or 8 slices of sourdough bread
-
1 small red onion (very thinly sliced)
-
1 large handful watercress, arugula, or crisp lettuce
-
Salt and freshly ground black pepper (to taste)
-
8 slices Swiss cheese or sharp cheddar
For the horseradish cream:
-
4 tbsp prepared horseradish
-
6 tbsp full-fat sour cream or crème fraîche
-
2 tbsp mayonnaise
-
1 tbsp fresh lemon juice
Instructions
-
In your small mixing bowl, combine the sour cream, mayonnaise, prepared horseradish, and fresh lemon juice. Whisk it all together until it's smooth and well-blended. Now, taste it—this is crucial. The horseradish should have a definite kick, but it shouldn't be overwhelmingly sharp. Season with a good pinch of salt and several grinds of black pepper. The sauce should be creamy, tangy, and pungent all at once. If you want more heat, add another half tablespoon of horseradish and mix again.01
-
Slice your rolls or bread open. If you're using a large loaf, cut it into eight generous slices. Now, lightly toast the inner sides of the bread. You're not looking for a deep brown color here, just enough heat to crisp up the surface and make it slightly resilient. While the bread is toasting, very thinly slice your red onion—a mandoline is great for this if you have one. Give your watercress or arugula a quick rinse and spin it dry.02
-
Take your toasted bread and lay the slices out on your work surface. Using your spreading knife, slather a generous amount of the horseradish cream onto the bottom half of each roll or onto four slices of bread. You want a good, even layer that will coat every bite. If you're using cheese, now is the time to place it on top of the sauce on the bottom slice—this helps it stick and start to meld with the other flavors.03
-
Take your thinly sliced roast beef. If it's clumped together, gently separate the slices. You can either fold the slices loosely for a rustic, textured look, or lay them flat for a more uniform sandwich. Pile the beef high on top of the sauced (and possibly cheesed) bottom bread layer. Season the beef itself lightly with another crack of black pepper—it really enhances the meaty flavor.04
-
Scatter the thinly sliced red onion over the mountain of beef. The sharpness of the raw onion is a fantastic bridge between the rich beef and the spicy sauce. Then, top that with a small handful of your fresh greens. The peppery bite of watercress or arugula is perfect here, but crisp lettuce like butter lettuce adds a wonderful fresh crunch.05
-
If you haven't already, spread a thinner layer of the remaining horseradish cream on the top piece of bread. This ensures every single bite is flavorful. Place the top bread on the sandwich and press down gently—just enough to compact it slightly so you can get your mouth around it, but not so hard that you squeeze all the fillings out. Slice in half diagonally (it just tastes better that way, doesn't it?) and serve immediately.06
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