Every so often we just need to have an old favorite, so I make a lean gluten-free roast beef sandwich with some Beef Round Eye Roast. It’s one of my husband’s favorites. I like using Round Eye Roast for sandwiches because it needs very little trimming, slices easily and is very lean. I often use other cuts of roast beef, though, as long as they are lean and easy to slice, like a beef rump roast, for example.
Since I make it myself, I don’t have to worry about additives or extra processing, or cross-contamination on a deli slicer.
Gluten-Free Roast Beef Sandwich
- 2 slices Beef Round Eye Roast, cooked
- 1 Tablespoon Mayonnaise
- 1 Teaspoon Horseradish Sauce or Mustard, optional
- 2 Slices Bread, or sliced GF roll
- 1 Large Iceberg Lettuce Leaf, optional
- 1 Slice Vidalia Onion, optional
- 2 Slices Tomato, thinly sliced
- Dash Salt, as needed
- Dash Pepper, as needed
Toast the bread or roll, if you prefer. (I used Schar Classic White Rolls in this time for mine, and my husband’s was on regular Italian bread.)
Spread mayonnaise (I used Hellman’s) and horseradish sauce (I like Woeber’s) or mustard (my husband likes French’s) on the bread or sliced roll.
Layer the roast beef, tomato and onion slices.
Sprinkle with salt and pepper; top with lettuce, then with the other piece of bread or roll.
Sometimes we use spring salad greens or spinach instead of iceberg lettuce, or we add a slice of cheese, most often sharp cheddar.
What are your favorite sandwich toppings?