Roast Beef Sandwich Recipe
OIL USES: Bake
INGREDIENTS
SERVINGS: 4
- Crusty bread
- 1 lb Top loin of beef, deboned
- 8 oz Provolone cheese, sliced thinly
- 1 Tomato
- 2 tbsp Dijon Mustard
- freshly thyme
- 1 clove garlic
- 2 tbsp GOYA® Robusto Extra Virgin Olive Oil
- For the spicy horseradish mayo:
- 0.75 cup mayonnaise
- 2 tbsp sour cream
- 2 tbsp cream cheese
- 2 tbsp Parmesan cheese
- 1 tbsp grated horseradish
- 0.99 tbsp basil
- salt and pepper to taste
- Worcestershire sauce to taste
PREPARATION
1
To make the spicy horseradish mayo, all we have to do is add all the ingredients into a bowl and combine. Put to one side.
2
Now we’re going to prepare the meat. First, preheat the oven to 350° F.
3
Using a piece of cotton string, tie the meat up to make sure it keeps its shape during cooking.
4
In a large pan, add a glug of GOYA Robusto Extra Virgin Olive Oil and when it’s hot, add the peeled and chopped garlic and the fresh thyme. Season the meat with salt and pepper and place in the pan and brown on all sides.
5
Remove the meat from the heat and spread the outside with a mixture of Dijon mustard and the chopped thyme.
6
Place the meat in the oven and roast for 25 minutes for medium.
7
Remove the meat from the oven and rest for 10 to 15 minutes before carving very thin slices.
8
To assemble the sandwich, cut three slices of crusty bread and toast. Spread one side with the spice horseradish mayo.
9
Take a slice and top with arugula and sliced tomato, the roast beef and Provolone. Repeat the process with another sliced and top the sandwich with the last slice of bread.
