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
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Ingredients
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12 ounces
Rare Roast beef,
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4
seeded ciabatta roll
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1 bunch
arugula
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1
fresh tomato (campari if out of season)
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2 tablespoons
unsalted butter
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4 ounces
fontina cheese, small cubes
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4 ounces
smoky cheddar/swiss cheese blend, small cubes
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2 tablespoons
finely grated fresh horseradish
Directions
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Thickly slice roast beef so that you have 1/4" slices.
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Wash and dry arugula and slice tomatoes.
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Peel 1" of horseradish root. Finely grate (I use a microplane) 2 t. of root.
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Toast ciabatta bread.
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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
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Stack sandwich with argula and tomato on bottom, roast beef in middle and pour fondue over the roast beef. Cover with seeded ciabatta top.
I learned to cook with my Gran. I can still see her reading a recipe and figuring out how she would make it better. She was fearless about substituting ingredients--but also knowledgeable. She approached food in the same way she built her antique business--appreciate quality ingredients and workmanship, but don't be a snob. I think I carry those same beliefs in my approach to cooking. I love family style dinners, I love a fancy ladies' luncheon with my wedding china, or a backyard seafood boil to celebrate my husband's birthday...I love to share food with others.
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