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Roast Beef & Cheddar Melt Sandwich Recipe

Roast Beef & Cheddar Melt Sandwich Recipe
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★★★★★

5 from 26 reviews

A savory and satisfying Roast Beef & Cheddar Melt Sandwich featuring thinly sliced roast beef and sharp cheddar cheese melted between buttery sourdough bread slices. Perfectly crisped on a skillet, this sandwich makes a delicious lunch or dinner option with optional Dijon mustard and fresh greens for added flavor.

Ingredients

Scale

Bread & Butter

  • 8 slices sourdough bread
  • 4 tablespoons unsalted butter

Fillings

  • 1 pound thinly sliced roast beef
  • 8 slices sharp cheddar cheese
  • 1 tablespoon Dijon mustard (optional)
  • Salt and pepper to taste
  • Fresh arugula or spinach (optional, for garnish)

Instructions

  1. Heat a Non-Stick Skillet: Preheat a large non-stick skillet over medium heat to prepare for toasting the sandwich evenly.
  2. Butter the Bread: Spread 1 tablespoon of unsalted butter evenly on one side of each slice of sourdough bread to ensure a golden, crispy crust when cooked.
  3. Prepare the Base: Place one slice of bread butter-side down onto the heated skillet, creating the base of the sandwich.
  4. Layer Ingredients: On the unbuttered side of the bread, optionally spread a thin layer of Dijon mustard. Add several slices of roast beef followed by two slices of sharp cheddar cheese to build the filling.
  5. Top It Off: Place another slice of bread on top of the filling, with the buttered side facing up to help toast the top of the sandwich.
  6. Cook Until Golden: Let the sandwich cook for about 3-5 minutes until the bottom bread is golden brown and the cheese starts melting.
  7. Flip Carefully: Using a spatula, carefully turn the sandwich over to cook the other side, continuing for another 3-5 minutes until golden and crispy.
  8. Check for Melting: Verify that the cheese is fully melted and both sides of the sandwich are evenly toasted for optimal taste and texture.
  9. Remove and Cool: Once cooked, remove the sandwich from the skillet and allow it to cool slightly to make slicing easier.
  10. Slice and Serve: Cut the sandwich in half or quarters, garnish with fresh arugula or spinach if desired, and serve warm for a delicious meal.

Notes

  • You can substitute sourdough bread with any sturdy bread like rye or multigrain for different flavor profiles.
  • Adding Dijon mustard is optional, but it adds a nice tangy contrast to the richness of roast beef and cheddar.
  • For a healthier twist, use reduced-fat cheddar cheese and whole wheat bread.
  • Use fresh arugula or spinach for a peppery, fresh garnish to add color and nutrition.
  • Be careful when flipping the sandwich to keep the filling intact and prevent spilling.

Nutrition

Keywords: Roast beef sandwich, cheddar melt, sourdough sandwich, toasted sandwich, skillet sandwich, lunch recipe, easy dinner

Find it online: https://ricoloranz.com/roast-beef-and-cheddar-melt-sandwich-recipe/