Rare Roast Beef Sandwich with Horseradish Fontina Fondue
Recipe GLPRe9db18befe4a74
A sophisticated sandwich featuring sliced rare roast beef on toasted seeded ciabatta rolls, topped with a creamy horseradish-infused fontina and cheddar-Swiss cheese fondue, fresh arugula, and ripe tomato slices.
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Ingredients
12 ounces rare roast beef, thinly sliced
4 seeded ciabatta rolls
1 bunch fresh arugula
1 fresh campari tomato, sliced
2 tablespoons unsalted butter
4 ounces fontina cheese, cut into small cubes
4 ounces smoky cheddar-Swiss cheese blend, cut into small cubes
2 tablespoons finely grated fresh horseradish
Directions
Slice the fresh campari tomato into thin rounds and set aside. Slice the rare roast beef into thin, even slices and let sit at room temperature.
Split each ciabatta roll in half. Toast the rolls, cut-side up, over medium heat until the surfaces are lightly golden and crisp, about 2 to 3 minutes. Transfer to a serving platter.
In a small saucepan, melt the unsalted butter over medium-low heat. Add the finely grated fresh horseradish and stir to combine, allowing the flavors to infuse for about 1 minute.
Add the cubed fontina cheese and smoky cheddar-Swiss cheese blend to the butter-horseradish mixture. Stir constantly over medium-low heat until the cheeses are melted and the fondue is smooth and creamy, about 3 to 4 minutes. Do not allow the mixture to boil.
Layer the sliced rare roast beef on the toasted ciabatta roll halves. Top each with fresh arugula leaves and tomato slices.
Spoon the warm horseradish-fontina fondue generously over the assembled sandwiches. Serve immediately while the fondue is warm and creamy.
