My new favorite way to eat a roast beef sandwich is with Boursin cheese spread on a chewy roll or baguette and perfectly cooked, juicy roast beef on top.
As far as sandwiches go, roast beef is the only one that makes me stop and look at the menu. A roast beef sandwich always sounds terrific in theory. I can practically taste it just thinking about it.
Too bad it is almost always better in my head. The WORST thing is when I order it anyway and get cold cuts on dry bread instead of the juicy, medium-rare sliced meat I dreamed of.
The other thing I struggle with is the toppings and condiments. You can easily add a tasty spread like this sun-dried tomato aioli to a grilled chicken sandwich to make it more interesting. But not every condiment compliments roast beef, and few really make the beefy flavor shine.
Mustard is the traditional topping for a roast beef sandwich. A hot dog without mustard might be wrong, but I just can’t get on board with it on my roast beef sandwich. Mayo is too wimpy flavor-wise, and let’s not even talk about ketchup.
Horseradish mayo or a creamy horseradish sauce are both tasty, but I don’t always feel like the strong flavor. Sometimes I want something milder.
Of course you should put red onion or caramelized onion on top, but should you also put a tomato slice or fresh lettuce? What is an easy but GOOD roast beef sandwich?
It turns out there is a right answer to these questions! THIS is the easy roast beef sandwich recipe I love. A perfectly cooked beef roast, sliced thinly like deli roast beef and piled on ciabatta, a French bread like baguette, or any other chewy bread. Herb and garlic Boursin cheese should be spread generously on both sides of the bread, along with sliced red onion and arugula.
It doesn’t take long to make this recipe, especially if I have roast beef left over from this top round roast beef recipe. There’s no taste of leftover roast beef at all in this dish, which is great for getting rid of them.
Roast beef is a timeless classic dish that never goes out of style. When you’ve prepared a perfect tender and juicy roasted beef, you’ll want to serve it on a bread that can stand up to the hearty flavor and texture But with so many bread options out there, how do you choose what goes best?
In this article we’ll explore 12 delicious breads that are ideal pairings for roast beef sandwiches French dips, appetizers, and more.
Soft White Breads
Some of the most traditional pairings with roast beef are soft white breads. Options like:
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Kaiser rolls – These tender, pillowy rolls are ideal for soaking up jus from a French dip or keeping a piled-high sandwich intact. Their soft texture perfectly contrasts sliced roast beef.
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Milk bread – Also known as shokupan, this airy Japanese white bread adds a soft, cloud-like base for roast beef. Its mild flavor lets the meat shine.
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Brioche – With its golden crust and rich, eggy interior, brioche is an indulgent pairing for roast beef. It holds up well to juicy meats and sauces.
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Potato bread – The hint of sweetness and moist texture of potato bread complements salty roast beef. Potato rolls work great for sliders too.
Artisan Breads
For more substance, try an artisan-style bread with roast beef. Great choices include:
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Baguettes – A fresh, crusty baguette lets you pile on the sliced roast beef. The chewy interior perfectly contrasts tender meat.
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Focaccia – Herb-infused focaccia provides flavor that pairs beautifully with roast beef. The flatbread shape makes it perfect for layering.
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Ciabatta – With its crisp crust and chewy crumb, ciabatta stands up well to juicy meats without getting soggy. Its mild taste balances roast beef.
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Pretzel bread – For a twist, use pretzel bread’s chewy texture, shiny crust, and hint of sweetness to complement salty beef.
Rye Breads
The assertive flavor of rye breads pairs wonderfully with full-flavored roast beef:
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Marble rye – The sweet taste and caraway seeds in marble rye complement meaty roasted beef. It’s a deli classic.
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Pumpernickel – Deeply aromatic pumpernickel can stand up to the robust taste of pastrami and corned beef. Its hearty texture is ideal for open-faced sandwiches.
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Jewish rye – With a crisp crust and dense interior, Jewish rye makes a sensational base for piled-high hot roast beef sandwiches.
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Light rye – For a mildly tangy flavor, lighter rye breads still provide enough sharpness to enhance roast beef.
Other Breads to Try
For an out-of-the-box pairing, consider these unique bread options with your roast beef:
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Naan – Fluffy, slightly charred naan can be topped with sliced roast beef and creative garnishes for an Indian-inspired flatbread.
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Muffuletta – A muffuletta loaf’s mild flavor and porous texture soaks up meat juices beautifully. Cut thick slices to hold hefty sandwich fillings.
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Sourdough – The tanginess of sourdough contrasts luscious roasted beef. Its sturdy structure stands up well to juicy ingredients.
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Texas toast – Super thick and buttery, Texas toast provides indulgence alongside tender slices of roast beef.
Tips for Picking the Right Roast Beef Bread
With so many excellent options, keep these tips in mind when selecting bread for roast beef:
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Match bread sturdiness to meat texture. Softer breads pair better with rarer beef.
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Complement flavors. Sweet or tangy breads balance salty, savory beef.
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Mind moisture. Juicy meats need substantial breads that don’t get soggy.
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Harmonize crust and crumb. Breads that are crisp outside and chewy inside work well.
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Shape matters. Long loaves or rolls make great vessels for French dipping or piling ingredients high.
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Stay open-minded. Don’t be afraid to think outside the (bread) box!
5 Creative Ways to Serve Roast Beef on Bread
Once you’ve chosen the perfect bread, get creative with how you serve up that tender roast! Here are 5 delicious ideas:
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Roast beef dip – Pile juicy roast beef into crusty French bread or rolls with beef jus for dipping.
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Open-faced sandwich – Layer thinly sliced roast beef over pumpernickel or rye bread topped with pickles, mustard, and arugula.
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Roast beef panini – Grill roast beef and melty cheese between slices of focaccia or ciabatta.
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Roast beef sliders – Top petite brioche buns or pretzel rolls with roast beef, caramelized onions, and horseradish sauce.
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Roast beef naan flatbread – Warm naan, top with roast beef, feta, tomatoes, and cucumber yogurt sauce.
The bread you choose can make or break your roast beef experience. With so many excellent options like kaiser rolls, rye breads, and focaccia, you can enjoy sensational roast beef sandwiches. Use creative flavors and textures to complement this classic meat.
What Makes a Good Roast Beef Sandwich?
The best roast beef sandwiches start with well-seasoned, medium-rare beef roast, and I don’t mean gray deli meat. Round roast beef is what I use. It’s a cheap cut of meat that works great in sandwiches or as a traditional Sunday roast with gravy or au jus.
You can use any condiments or toppings you like. My two favorites are boursin cheese and arugula, and I think they go well with both hot and cold roast beef sandwiches. Onions that have been caramelized, fresh lettuce, provolone cheese, Swiss cheese, or even mozzarella cheese would be great!
As well as having a rich beef roast, a good roast beef sandwich should have a balance of flavors, with the creaminess of the cheese going well with the crunch of the bread and vegetables. So choose your bread, toppings, and condiments according to this.
How to Make the Perfect Beef Roast
I love using a cast iron skillet for roasts. It’s the perfect size, easy to clean, heats evenly, and makes sure your beef roast is cooked to tender perfection. I don’t sear this particular roast, but if you do, you can sear it in the large skillet and transfer straight to the oven since it’s oven-safe. I use mine constantly and highly recommend this crazy affordable Lodge cast iron skillet.
Another thing I always use when making a roast is this meat thermometer. Makes it easy to check the internal temperature of the meat and takes all the guesswork out of knowing when your beef roast is done.
You might think that making beef roast just to put in a roast beef sandwich is like wearing your prom dress to work, but you’d be wrong. This roast beef sandwich is much better than the roast beef from the deli counter at the grocery store. It only takes five minutes to put the roast in the oven and forty minutes to make.
When choosing bread for this sandwich, it is important to consider the texture. It’s important that the bread is strong enough to hold the roast beef and other toppings.
For this recipe, I like to use ciabatta or baguette because I like my roast beef rolls to be chewy. You can use any kind of bread you like, though, like hoagie rolls, French bread, rye, or even a regular sandwich bun.
I use top round roast for this recipe but you can use any other inexpensive cut like a bottom round, or eye of round roast.
It’s best to let the roast rest for at least 15 minutes before cutting it. Very thin slices will make it as tender as possible. For a hot roast beef sandwich, toast the roll and add the warm beef. For a cold sandwich, make some cold cuts.
Boursin cheese is a creamy, crumbly, spreadable cheese that comes in a few different flavors. I personally love using the herb and garlic flavor for this roast beef sandwich recipe.
If you love Boursin cheese like me – I bet you will also love this Boursin Chicken recipe. I even put it on pizza!.
This roast beef sandwich tastes good with red onion because it gives it some sweetness and crunch. You can slice it as thinly or thickly as you like.
If you want to go the extra mile, you could also add caramelized onions to this roast beef sandwich recipe.
Arugula is a peppery green that has a slightly bitter flavor and a crunchy texture. If you want to make this roast beef sandwich stand out, you can add arugula. It does that easily. However, you can use any type of greens that you like, such as fresh lettuce, spinach, or kale.
The Greatest Roast Beef Sandwich Ever (Italian Beef)
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