This Roast Beef Melt features crusty bread hugging tender roast beef in a savory au jus, topped with melted Swiss, coarse Dijon mustard, and a touch of horseradish. It’s an easy, delicious sandwich that elevates leftovers into something special.
The sandwich layers thinly sliced roast beef tossed in its reduced braising liquid with creamy Swiss, Dijon, and horseradish. The melted Swiss adds a silky, gooey layer while the coarse Dijon and horseradish cut through the richness with bright acidity and heat.
You can grill this like a panini in a press or skillet, or make it open-faced and broil the cheese in the oven. I like using leftover roast beef from a pot roast; the reduced braising liquid becomes a flavorful sauce to toss the beef in and to serve as a dipping jus. If you bake your own bread, a hearty sourdough, whole wheat sandwich loaf, or even brioche will make the sandwich extra satisfying.
Table of Contents
- Why you will love this Roast Beef and Swiss Sandwich:
- Ingredients
- Variations
- Professional Tips:
- How to Make
- Chef Lindsey’s Recipe Tip
- Recipe FAQs
- Recommended Sandwich Recipes
- Roast Beef Melt Recipe
- Before You Go
Why you will love this Roast Beef and Swiss Sandwich:
- Easy and quick. Toast the bread, spread mustard and horseradish, warm the beef in its jus, melt the cheese, and assemble.
- Great use for leftovers. Leftover pot roast or brisket becomes an impressive sandwich the next day.
- Moist without being soggy. Tossing the beef in a reduced jus keeps it juicy while melted cheese protects the bread from becoming soggy.
Ingredients
- Sandwich bread: sturdy slices such as French bread, rye, sourdough, or whole wheat.
- Roast beef: thinly sliced leftover roast beef tossed in its reduced braising liquid. Deli roast beef or leftover brisket work well if moistened with beef stock or reduced jus.
- Swiss cheese: melts beautifully and complements the beef without overpowering it.
- Horseradish: prepared or cream-style horseradish, depending on how much heat and creaminess you prefer.
- Coarse Dijon mustard: a grainy Dijon adds creaminess and bright acidity to balance the rich beef and cheese.
Variations
- Brisket: Use leftover brisket with some cooking liquid or add reduced beef stock if needed.
- Vegetables: Add sautéed bell peppers and onions for color and sweetness.
- Cheese swap: Provolone is an excellent alternative if you don’t have Swiss.
Professional Tips:
- Pick sturdy bread. Choose a loaf with structure so it holds up to the juicy beef and melted cheese.
- Watch the broiler. Cheese melts quickly under high heat—monitor closely to avoid burning the bread.
- Serve immediately. For best texture and flavor, enjoy the sandwich right after assembly.
How to Make
Follow these straightforward steps for a reliably delicious roast beef melt. Exact quantities and additional notes appear in the recipe card below.
Step 1: Thinly slice the roast beef and warm it briefly in the reduced braising liquid over medium heat.
Step 2: Line a baking sheet with foil and preheat the broiler.
Step 3: Toast two slices of bread, spread a thin layer of horseradish on one side, and place them horseradish-side up on the prepared sheet.
Step 4: Pile the warmed roast beef onto the horseradish to your preferred height.
Step 5: Add a slice of Swiss atop each open-faced sandwich and broil until the cheese is melted and bubbly.
Step 6: While the cheese melts, toast two more bread slices and spread them with a thin layer of coarse Dijon mustard.
Ovens vary—keep a close eye while broiling so the cheese melts without the bread burning.
Step 7: Remove the open-faced halves from the oven, top each with a mustard-spread slice, cut and serve immediately with the jus for dipping.
Chef Lindsey’s Recipe Tip
For the juiciest result, choose a shoulder roast rather than a lean top round. Shoulder roasts contain more connective tissue and fat that break down during cooking, producing tender, flavorful meat that’s ideal for sandwiches.
Recipe FAQs
Best when served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days; freezing is not recommended.
Choose a cheese that melts well and has a mild, creamy profile so it complements the meat. Swiss or provolone are excellent choices.
Toast the bread, add cheese, and broil the open-faced sandwich. The melted cheese forms a barrier that helps keep the bread from absorbing too much juice.
Yes. Cool completely, store in a freezer-safe container, and freeze for up to 12 months. Thaw and reheat before using in sandwiches.
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If you tried this recipe and enjoyed it, please leave a star rating and share your thoughts in the comments. I love hearing how it turned out!
Roast Beef Melt
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Ingredients
- 4 slices sandwich bread
- 2 slices Swiss cheese
- 8 oz roast beef au jus, thinly sliced
- coarse-grain Dijon mustard
- horseradish
Instructions
-
Thinly slice the roast beef and toss in the reduced braising liquid over medium heat.
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Line a baking sheet with foil and preheat the broiler.
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Toast two slices of bread and spread a thin layer of horseradish on one side; place horseradish-side up.
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Layer the warmed roast beef on the horseradish to taste.
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Top each open-faced sandwich with Swiss and broil until the cheese is melted.
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While broiling, toast two more slices and spread them with Dijon mustard.
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Assemble the sandwiches, cut if desired, and serve immediately with jus for dipping.
Notes
Storage – Best served right away. Leftovers keep up to 4 days refrigerated in an airtight container.
Yield – 2 sandwiches
Nutrition
Before You Go
I hope you enjoyed this chef-tested recipe. Explore other easy lunch ideas or try another beef dish for dinner to keep the flavor rolling.
