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Author Notes: Aside from the alliteration, this is an amazing sandwich. I have a toasty seeded ciabatta roll with a thick slab of rare roast beef and just a little "slap and tickle" with the "fondue" to wake up your tastebuds. You can cut it into fourths for a substantial mini-slider/appetizer.
People love the "fondue" on this so much that I don't add mayo. I do add a fresh tomato when in season, or a campari tomato at other times...
Don't worry about this being a "dangerous" sandwich as our friends in the UK call it...the fondue is thick, not runny and stays on the sandwich, not sliding down the front of your jumper! —lorigoldsby
- 12 ounces Rare Roast beef,
- 4 seeded ciabatta roll
- 1 bunch arugula
- 1 fresh tomato (campari if out of season)
- 2 tablespoons unsalted butter
- 4 ounces fontina cheese, small cubes
- 4 ounces smoky cheddar/swiss cheese blend, small cubes
- 2 tablespoons finely grated fresh horseradish
- Thickly slice roast beef so that you have 1/4" slices.
- Wash and dry arugula and slice tomatoes.
- Peel 1" of horseradish root. Finely grate (I use a microplane) 2 t. of root.
- Toast ciabatta bread.
- Prepare fondue by melting 2 T. of butter and adding cheeses. Melt over medium heat, stirring until cheese melts and creates a fondue consistancy. Add horseradish and stir
- Stack sandwich with argula and tomato on bottom, roast beef in middle and pour fondue over the roast beef. Cover with seeded ciabatta top.
- This recipe was entered in the contest for Your Best Recipe with Horseradish
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