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Roast Beef & Cheddar Melt Sandwich Recipe

Roast Beef & Cheddar Melt Sandwich Recipe
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★★★★★

4.9 from 6 reviews

A savory and satisfying Roast Beef & Cheddar Melt Sandwich featuring thinly sliced roast beef, sharp cheddar cheese, and melted buttered sourdough bread. This classic melt is perfect for a hearty lunch or quick dinner, easily prepared in a skillet and optionally dressed with Dijon mustard and fresh greens for an extra layer of flavor.

Ingredients

Scale

Bread

  • 8 slices of sourdough bread

Fillings

  • 1 pound of thinly sliced roast beef
  • 8 slices of sharp cheddar cheese
  • 1 tablespoon of Dijon mustard (optional)
  • Fresh arugula or spinach (optional, for garnish)

Butter & Seasoning

  • 4 tablespoons of unsalted butter
  • Salt and pepper to taste

Instructions

  1. Heat a Non-Stick Skillet: Preheat a large non-stick skillet over medium heat to prepare for toasting the sandwich evenly without sticking.
  2. Butter the Bread: Spread 1 tablespoon of unsalted butter on one side of each slice of sourdough bread; this will create a golden crispy texture when grilled.
  3. Prepare the Base: Place a slice of bread butter-side down onto the skillet to start grilling the sandwich base.
  4. Layer Ingredients: On the unbuttered side of the bread in the skillet, spread a thin layer of Dijon mustard if using. Then layer several slices of roast beef followed by two slices of sharp cheddar cheese for a rich flavor.
  5. Top It Off: Place another slice of bread on top of the stack, ensuring its buttered side is facing up to toast the outer surface.
  6. Cook Until Golden: Let the sandwich cook for 3-5 minutes until the bottom bread is golden brown and the cheese starts to melt.
  7. Flip Carefully: Use a spatula to flip the sandwich carefully to the other side and cook an additional 3-5 minutes to toast both sides evenly and melt the cheese completely.
  8. Check for Melting: Ensure the cheese is fully melted and both bread sides are golden brown and crispy for the perfect texture.
  9. Remove and Cool: Take the sandwich off the skillet and let it cool for a minute or two to set the ingredients before slicing.
  10. Slice and Serve: Cut the sandwich into halves or quarters as preferred and optionally garnish with fresh arugula or spinach for added freshness.

Notes

  • Use unsalted butter to better control the salt level in the sandwich.
  • The Dijon mustard is optional but adds a nice tangy contrast to the savory roast beef and creamy cheddar.
  • You can substitute sourdough with your favorite sturdy bread to hold the fillings well.
  • For a spicy twist, add sliced jalapeños or a dash of hot sauce inside the sandwich.
  • Make sure the skillet is at medium heat to avoid burning the bread before the cheese melts.
  • Resting the sandwich briefly after cooking helps prevent the cheese from oozing out too quickly when cut.

Nutrition

Keywords: roast beef sandwich, cheddar melt, sourdough sandwich, skillet sandwich, melted cheese sandwich

Find it online: https://cookwithruby.com/roast-beef-and-cheddar-melt-sandwich-recipe/