Roast Beef & Cheddar Sandwich

Notes: Sometimes, you just have to take it back to basics. Today’s sandwich combines sliced rare roast beef, cheddar cheese, lettuce, tomato, and red onion, with a generous slathering of horseradish aioli, spread on fresh Sourdough bread. I overdid it a little on the red onion; it ended up kind of dominating the sandwich, and next time, I will use less. The cheese was also kind of crummy.

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the taco-centric blog "Eat More Tacos," and the junk food-centric "Spork & Barrel." His contributions include Serious Eats, Down East, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.


  1. @ Malcolm, Are you into hot sauces? I’ve just recently become obsessed with them. My current favorite is Trinidad Charlie’s Pumpkin Pepper Sauce. It has a curry base and it is awesome on a roast beef sandwich ! I’m not so into the hot sauces that would otherwise be categorized as fire starters. I’m more interested in them as a flavorful condiment.
    I buy it here :

    Another favorite is Blind Betty’s: Blind in the Rind

    I’d be curious to know if you have any favorites.

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    1. I do like hot sauces, Eli. For a mild sauce to use on everything, I like Cholula. It’s pretty easy to find, also, and can be applied to absolutely everything. It can be a little trickier to find El Yucateco brand green habanero hot sauce. At first, you may think it falls into the “firestarter” category, but before long, you’ll be using it on everything. And of course, there’s our own hot sauce, that’s kind of a fruity habanero affair. It uses some fiery peppers, but it ends up not too spicy at all. Check it out here:

      Thanks for the tip on Trinidad Charlie…I am off to order some right now!

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  2. Hi Malcolm,
    Try this: mix a bit of mayo with some pesto and country mustard for the spread. I like Arugula with my really rare roast beef (lots of it, about 1/4 pound), a VERY thin slice of red onion, and some thinly sliced pickles. I like the bread (usually nice buttery roll) slightly toasted. That’s it. No cheese.

    For one with cheese, try this one: crusty baguette sliced lengthwise, slather with Boursin (garlic and herb) then your thin sliced rare roast beef (again, lots of it), then a couple leaves of romaine lettuce, then the top of the baguette. Don’t forget to add the fresh ground pepper.

    Enjoy, and Merry Christmas from Millie and I.

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