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
ounces Rare Roast beef,
seeded ciabatta roll
fresh tomato (campari if out of season)
tablespoons unsalted butter
ounces fontina cheese, small cubes
ounces smoky cheddar/swiss cheese blend, small cubes
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