Oven-Grilled Roast Beef and Cheddar Sandwiches
These easy oven-grilled roast beef and cheddar sandwiches get a big flavor boost from our creamy horseradish spread. Made from sautéed garlic and shallots, sour cream and horseradish, the spread is a great contrast to the sharp cheddar cheese and tangy sourdough bread. Oven grilling is an easy method that saves time, trouble and dishes because you can make a few sandwiches at a time without needing multiple pans. As long as you keep an eye on them you'll end up with perfect, evenly toasted sandwiches every time.
- 1/2 lb rare deli roast beef, thinly sliced
- 4 slices sweet onion (1/4-inch thick)
- 8 thin slices sharp cheddar cheese, sliced
- 8 slices sourdough bread
- 2 tablespoons melted butter
- 1 tablespoon vegetable oil
- 2 cloves garlic, finely chopped
- 1 medium shallot, finely chopped
- 3 tablespoons sour cream
- 1-1/2 tablespoon prepared horseradish
- 1 tablespoon mayonnaise
- Freshly ground black pepper
- Preheat the oven to 425°F and position a rack in the center.
- To make the horseradish spread, heat the vegetable oil in a small skillet over medium heat. Add the garlic and shallot and sauté just until the shallot is soft and translucent. Transfer to a small bowl and add the sour cream, horseradish and mayonnaise. Mix well.
- Place a baking sheet (avoid nonstick) in the oven to preheat while you prepare the sandwiches.
- Lay 4 slices of bread on a flat surface and spread each piece with about 2 teaspoons of the horseradish mixture. Add a slice of cheese, a slice of onion and several slices of roast beef. Top with the remaining slices of cheese.
- Spread the rest of the horseradish mixture on the remaining 4 slices of bread and finish the sandwiches. Press down on each lightly, then brush the tops with half of the melted butter.
- Remove the preheated baking sheet from the oven. Place the sandwiches, buttered side down on the hot sheet. Brush the other side with the remaining butter.
- Bake for about 8 minutes, until the sandwiches are toasted and golden brown, turning once.
For best results, keep a close eye on the sandwiches to be sure they don't get overly brown.