Cold Roast Beef Sandwich

Piled high on multi-seed bread, this cold roast beef sandwich recipe includes plenty of shaved roast beef cold cuts, roasted red peppers, lettuce, red onion and Monterey Jack cheese. So easy and tasty, this simple roast beef sandwich makes for such a satisfying lunch any day of the week.

Every time I visit my local grocery store early in the morning, the smell of homemade bread from their bakery department fills my senses with the most amazing aroma. I forget all else I’ve entered the store for. I head straight to the bakery and grab a loaf (actually, usually two).

One of my favourite varieties is a multi-seed loaf, and it pairs lovely with this cold roast beef sandwich. I usually leave the bread untoasted but you can toast yours if that’s what you prefer.

Unlike these cheesy roast beef sliders, this simple roast beef sandwich is served cold. Equally as delish, but just a little different!

Fan of deli meat sandwiches? Check out this yummy Italian cold cut sub sandwich.

Ingredients

• Mayonnaise: Don’t cheap out with the mayonnaise. Give your slices of bread a generous layer of the stuff. If you want to use mayonnaise on one slice and some mustard (like Dijon or yellow) on the other, go for it.
• Sandwich bread: I adore multi-seed bread with this sandwich, but you can use your favourite variety. White, whole wheat, sour dough, pumpernickel or rye are all yummy alternatives. Just pick something nice and fresh and something you enjoy.
• Cheese: I used Monterey Jack cheese with jalapeno, but other options are cheddar, Gouda, provolone or Havarti (I’ve even made this sandwich with a dill Havarti and it was delicious).
• Red onion: I prefer to thinly slice the red onion. If you want to reduce some of its pungency, rinse the slices under some cold water and pat dry before using on your sandwich.
• Roasted red peppers: I used red and yellow roasted red peppers in oil. Before adding to my sandwich, I drained them of excess oil so they wouldn’t make too much of a mess.
• Lettuce: Lettuce provides a lovely crunch and colour to the sandwich. I used Boston lettuce, but Romaine lettuce, baby spinach or baby arugula are also great options.

How To Make It

1. Generously spread the mayonnaise over one side of each slice of bread. If you feel like it, sprinkle over some freshly cracked black pepper (totally optional, of course).
2. Layer one of the slices with cheese, lots of roast beef, red onion, roasted peppers and leaves of lettuce.
3. Top with the other slice of bread, then devour!

What To Serve With It

Any time I’m enjoying a cold cut sandwich, I love to have it with something crunchy, like potatoes chips or a big dill pickle.

Other delicious sides to serve with a sandwich are a warming bowl of homemade soup, a simple green salad, olives, pickled pepperoncini or veggies sticks.

What’s your favourite thing to enjoy with a lunch meat sandwich?

Tips for Making The Best Roast Beef Sandwich

• Use a really good bread. As mentioned, I absolutely love multi-seed bread for this sandwich, particularly when it’s made from my favourite local bakery. Use a sandwich bread that you really enjoy, as long as it’s nice and fresh.
• I used store-bought shaved roast beef for this roast beef sandwich. I love to use a shaved variety because it’s nice and thin and I tend to find that it’s more enjoyable eating (there’s no pulling on the roast beef as you’re biting into the sandwich). If you have any on hand, you can use your own homemade leftover roast beef. Just slice it thin or shred it before using.
• The roasted peppers I used were packaged in oil. I just removed them from the oil and drained before using. The peppers were also on the smaller side. If you use a larger variety, that’s perfectly ok. You basically want the roasted peppers in smaller strips, so cut them if necessary.

More Yummy Sandwiches To Try

• Mortadella Sandwich
• Fried Bologna Sandwich
• Chicken Pesto Sandwich on Baguette

If you make this cold roast beef sandwich recipe, be sure to leave a comment below!

Cold Roast Beef Sandwich

Dawn | Girl Heart Food

Piled high on multi-seed bread, this cold roast beef sandwich recipe includes plenty of shaved roast beef cold cuts, roasted red peppers, lettuce, red onion and Monterey Jack cheese. So easy and tasty, this simple roast beef sandwich makes for such a satisfying lunch any day of the week.

5 from 2 votes

Print Recipe Save RecipeSaved!

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Lunch

Servings 1 sandwich

Awake ModePrevent your screen from going dark

Ingredients

 

• 1.5 to 2 tablespoons mayonnaise, use enough to cover one side of each slice of bread
• 2 slices multi-seed sandwich bread, or your favourite sandwich bread
• 1 to 2 slices Monterey jack cheese, each slice about 20 grams (I used a spicy version)
• 6 slices roast beef deli meat, about 60 grams (I used a store-bought shaved variety that was nice and thin)
• ¼ cup roasted red and yellow peppers in oil, peppers removed from oil and drained before using (if necessary, cut into strips)
• 6 to 8 thin slices red onion, or to taste
• 2 leaves Boston lettuce, or your favourite lettuce

Instructions

• Toast the bread, if desired. (I didn't toast, but you can if you prefer).
• Spread mayonnaise over one side of each slice of bread.
• On one of the slices of bread, layer on cheese (I used a 1.5 slices, basically enough to cover the slice of bread), roast beef, roasted peppers, red onion and Boston lettuce.
• Top with the remaining slice of bread (with the mayonnaise side on the inside) to form the sandwich. Serve and enjoy!

Notes

• Use a really good bread. As mentioned, I absolutely love multi-seed bread for this sandwich, particularly when it’s made from my favourite local bakery. Use a sandwich bread that you really enjoy, as long as it’s nice and fresh.
• I used store-bought shaved roast beef for this roast beef sandwich. I love to use a shaved variety because it’s nice and thin and I tend to find that it’s more enjoyable eating (there’s no pulling on the roast beef as you’re biting into the sandwich). If you have any on hand, you can use your own homemade leftover roast beef. Just slice it thin or shred it before using.
• The roasted peppers I used were packaged in oil. I just removed them from the oil and drained before using. The peppers were also on the smaller side. If you use a larger variety, that’s perfectly ok. You basically want the roasted peppers in smaller strips, so cut them if necessary.

•  

•  

A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

© Girl Heart Food Inc. Photographs and content are copyright protected.

Keyword deli meat sandwich, lunch meat sandwich, simple roast beef sandwich

Tried this recipe?

If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!