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Gourmet Roast Beef Sandwiches with Sun-Dried Tomato Pesto: An Elevated Classic

Transform simple ingredients into extraordinary gourmet roast beef sandwiches at home. Layered with vibrant sun-dried tomato pesto, peppery baby arugula, and finely shaved Asiago cheese, this recipe is perfect for elevating your lunch, making the most of leftover roast beef, or impressing guests at your next Game Day gathering.

There’s an undeniable pleasure in a perfectly crafted roast beef sandwich. What often seems like a humble lunch item can be transformed into a culinary masterpiece when the right elements come together. For many, a well-made roast beef sandwich from a local deli or bistro is a cherished treat – simple yet profoundly satisfying. The true secret lies in the quality and harmony of the ingredients: succulent, perfectly cooked beef, fresh, crisp toppings, and a harmonious blend of flavors that tantalize the palate. This recipe will guide you in creating such a masterpiece right in your own kitchen.

Creating these restaurant-quality sandwiches in your own home is not only straightforward but also incredibly rewarding. It allows for complete customization, enabling you to select your preferred cut of beef and experiment with a wide array of condiments to suit your taste. Among the many ways to enhance a roast beef sandwich, the addition of Pesto Rosso, or Sun-Dried Tomato Pesto, stands out as a true game-changer. This sweet and tangy sauce offers a complex depth of flavor that complements the rich, tender slices of beef in an exquisite way, providing a vibrant counterpoint that traditional pesto simply can’t match.

Imagine a symphony of textures and tastes: the robust flavor of thinly sliced roast beef, the bright, herbaceous notes of sun-dried tomato pesto, the peppery crunch of fresh baby arugula, the sharp, nutty essence of finely shaved Asiago cheese (or Parmesan for a milder yet equally delicious touch), and a delicate bite of crisp red onion. These components, when artfully layered on a crusty bread, culminate in a gourmet roast beef sandwich that transcends ordinary expectations, promising an unforgettable culinary experience with every single bite. Whether you’re using holiday leftovers or slicing fresh deli meat, this recipe will elevate your sandwich game.

The Star Ingredient: Choosing the Perfect Roast Beef

The foundation of an exceptional roast beef sandwich is, naturally, the roast beef itself. Whether you’re roasting your own or opting for a high-quality deli selection, the cut and preparation are paramount. When roasting beef specifically for sandwiches, aim for cuts that yield tender, sliceable meat, ideally cooked to a beautiful medium-rare. This ensures maximum juiciness and flavor, which is key to a gourmet experience.

Roasting Your Own Beef: Cuts and Preparation

For those who prefer to roast their own beef, versatility is key. While many cuts can work, some are inherently better suited for thinly sliced sandwich meat. Leaner cuts are often preferred for cold or slightly warm sandwiches, as excessive fat can become less appealing when cooled. Excellent choices that consistently deliver delicious results include:

Eye Round: This lean, economical cut is a classic choice for roast beef. It roasts beautifully to a uniform medium-rare, offering a firm texture that slices neatly into consistent pieces. Season simply with salt, freshly cracked black pepper, and perhaps a touch of garlic powder or a blend of dried herbs like thyme or rosemary before roasting.
Top Round (often sold as London Broil): Similar to eye round, top round is lean and full of flavor. It benefits from a quick sear in a hot pan before roasting to lock in juices and develop a savory crust, enhancing its overall taste and appearance.
Sirloin Tip: Another lean and flavorful option, sirloin tip roasts well and provides excellent texture for thin slicing, making it a reliable choice for gourmet sandwiches.
Leftover Prime Rib or Beef Tenderloin: If you’ve recently enjoyed a holiday feast, leftover Prime Rib or Beef Tenderloin are absolutely divine in these sandwiches. These premium cuts bring an unparalleled richness and melt-in-your-mouth tenderness, instantly elevating your sandwich to an extraordinary level.

Regardless of the cut, precise cooking is crucial for tender roast beef. A reliable meat thermometer is your best friend, ensuring you reach that perfect medium-rare (130-135°F or 54-57°C) before allowing the meat to rest. Resting is a vital step, as it allows the internal juices to redistribute evenly throughout the roast, resulting in a significantly more succulent and flavorful final product. Cover it loosely with foil for 10-15 minutes before slicing.

The Art of Slicing Roast Beef for Sandwiches

Once your roast beef is cooked and thoroughly rested, proper slicing is perhaps the most crucial step for a superior sandwich. Always **cut the meat against the grain** into slices approximately 1/4-inch thick, or even thinner if you prefer a more delicate texture. Slicing against the grain dramatically shortens the muscle fibers, making each bite incredibly tender, easy to chew, and preventing a stringy consistency. Cutting with the grain, however, can result in tough, rubbery pieces, regardless of how perfectly the beef was cooked.

Choosing Quality Deli Roast Beef

For ultimate convenience without sacrificing quality, premium deli roast beef is a fantastic option that allows you to whip up these sandwiches in minutes. When selecting from the deli counter, look for roast beef that appears rare to medium-rare, identifiable by its rosy pink center. Don’t hesitate to ask your butcher or deli attendant about their roasting process and the specific cuts they use. Request that the beef be sliced thinly, but specifically ask that it not be “shaved” paper-thin. You want slices with enough substance and integrity to hold up to the other robust fillings and spread, ensuring each bite offers a satisfying meaty texture and a substantial mouthfeel. This approach saves time without compromising on the gourmet experience.

For an in-depth understanding of different beef roasts and their characteristics, including tips for preparing each, you might find this comprehensive guide from Epicurious incredibly helpful.

The Perfect Canvas: Selecting Your Bread

The bread is more than just a vessel for your fillings; it’s an integral component that contributes significantly to the overall texture, flavor, and enjoyment of your gourmet roast beef sandwich. The ideal bread should offer a delightful textural contrast to the tender beef and creamy pesto, without overpowering the other delicate ingredients. It needs to be sturdy enough to hold its contents yet soft enough for a pleasurable bite.

Crusty Artisan Breads: Top Choices for Success

Almost any **crusty artisan bread** will perform admirably for these sandwiches, providing the necessary structure and a satisfying chew. However, some breads truly elevate the experience. My personal favorite, and a highly recommended choice for this particular recipe, is the ciabatta roll. Here’s why:

Ciabatta Rolls: The crispy, slightly chewy crust of ciabatta, combined with its airy, open-textured interior, creates a perfect balance. It’s robust enough to hold up to the generous fillings and the luscious Pesto Rosso without becoming soggy, yet light enough not to make the sandwich feel overly dense or heavy. Its unique texture absorbs flavors beautifully, enhancing the entire eating experience and preventing the sandwich from feeling like a brick.
French Baguettes: Another excellent choice, baguettes offer a wonderfully crisp crust and a soft interior. Their elongated shape is also ideal for making several smaller, appetizer-sized sandwiches (often called crostini or mini-sandwiches) for a crowd, perfect for entertaining.
Sourdough Bread: For those who appreciate a tangier flavor profile, a good sourdough loaf with a sturdy crust can add an extra layer of complexity and acidity that complements the richness of the beef.
Rustic Rolls: Various rustic rolls with a good crust and a moderately open crumb can also work well, providing a hearty base that stands up to the fillings. Look for rolls with character and a good chew.

Avoiding the “Too Bready” Trap and Balancing Flavors

While substantial bread might seem appealing, it’s crucial to avoid loaves that are excessively dense or “bready.” As a friend and I discovered when using a thick focaccia one afternoon, while undeniably delicious, the sandwiches were so incredibly filling that we could only manage half a portion each. The goal is to create a balanced sandwich where each component shines, not just the bread. A heavy bread can easily overwhelm the delicate flavors of the gourmet fillings.

If you find yourself with a loaf of bread that leans towards the denser side, a simple yet effective trick is to **gently pull out some of the interior crumb** from both halves before assembling the sandwich. This creates a small well for your fillings, reduces the bread-to-filling ratio, and prevents the bread from dominating the delicate flavors of the roast beef, pesto, and cheese. This technique ensures a more harmonious and enjoyable eating experience, allowing the star ingredients to truly stand out with every bite, making the sandwich feel light yet satisfying.

Flavor Harmony: The Perfect Accompaniments

Beyond the beef and bread, the carefully chosen toppings are what truly elevate this sandwich from good to gourmet. Each ingredient plays a crucial role in creating a balanced and exciting flavor profile that delights the senses.

Sun-Dried Tomato Pesto (Pesto Rosso): The Game Changer

This vibrant pesto is the secret weapon that sets these sandwiches apart. Unlike traditional basil pesto, Pesto Rosso is made with sun-dried tomatoes, which lend a concentrated, sweet-tart, and intensely savory flavor. It’s often blended with garlic, Parmesan or Pecorino Romano cheese, pine nuts (or walnuts for a nuttier profile), and high-quality olive oil. Its rich, reddish color and intense flavor pair magnificently with the robust taste of roast beef, adding a bright, zesty, and umami-rich counterpoint that cuts through the richness of the meat and leaves a lasting impression. If you’ve never tried making your own, it’s simpler than you think and well worth the effort for the freshest flavor, though a good quality store-bought version works perfectly too for convenience.

Peppery Baby Arugula: A Fresh Kick

Fresh greens are essential for adding a layer of freshness, a subtle crunch, and a vibrant color contrast. Baby arugula, with its distinct peppery, slightly bitter bite, is an exceptional choice. Its assertiveness stands up beautifully to the other strong flavors, providing a lively and refreshing contrast that awakens the palate. Other greens like crisp butter lettuce or delicate spring mix could also be used, but arugula truly brings out the sophisticated, gourmet feel of the sandwich.

Shaved Asiago or Parmesan Cheese: The Salty, Nutty Touch

The choice of cheese significantly impacts the sandwich’s character and flavor depth. Asiago, a semi-hard Italian cheese, offers a nutty, slightly sharp flavor that marries wonderfully with both the beef and the pesto. Shaving the cheese rather than grating it creates delicate ribbons that melt slightly from the residual warmth of the beef (if using slightly warm), distributing its flavor more evenly and providing a lovely, yielding texture. Parmesan is an excellent alternative, offering a saltier, more robust and umami-rich profile that is equally delicious and widely available.

Crisp Red Onion: The Essential Zing

Thinly sliced red onion adds a crucial element of sharpness, pungency, and a satisfying crunch. Its vibrant, almost spicy flavor is mellowed by the sweetness of the pesto and the richness of the beef, providing a refreshing contrast that prevents the sandwich from feeling too heavy or one-dimensional. For those sensitive to the intensity of raw onion, a quick soak in ice water for 10-15 minutes can significantly reduce its sharpness. Alternatively, consider adding pickled red onions for an extra tangy, slightly sweet kick that pairs beautifully with roast beef.

Optional Enhancements for an Extra Gourmet Touch:

Roasted Red Peppers: Sweet, smoky, and slightly tangy, roasted red peppers (jarred or homemade) can add another layer of flavor, moisture, and beautiful color.
Pickles or Cornichons: For a briny, tangy element that cuts through richness and adds a satisfying crunch, a few slices of dill pickles or small cornichons can be a fantastic addition.
Balsamic Glaze: A light drizzle of a thick, syrupy balsamic glaze can add a touch of sweet-tart complexity and a visually appealing sheen.
Mayonnaise or Horseradish Cream: While Pesto Rosso provides ample moisture and flavor, a thin layer of a homemade garlic aioli or a classic horseradish cream spread can add another dimension, especially if you love that timeless roast beef and horseradish pairing.

Assembling Your Masterpiece: A Simple Guide

Creating these gourmet sandwiches is remarkably quick and easy, making them ideal for a speedy yet impressive meal. The beauty lies in the quality of ingredients and the simple assembly.

Prepare Your Bread: Take each ciabatta roll (or your chosen artisan bread) and carefully slice it horizontally to open. If your bread is particularly dense and you wish to balance the bread-to-filling ratio, gently pull out and discard some of the interior crumb from both halves.
Spread the Pesto: Generously spread about 1 tablespoon of Pesto Rosso on the inside of each half of the ciabatta roll. You can adjust this amount to your taste; some prefer a lighter touch, while others relish a more robust pesto flavor in every bite.
Layer the Beef: Arrange 3-4 ounces of your thinly sliced roast beef evenly over the bottom half of the bread. The beef can be cold straight from the refrigerator, or you can gently warm it for a few seconds if desired, though these sandwiches are delicious served cold.
Add Freshness and Crunch: Top the roast beef with a generous handful of fresh baby arugula, ensuring an even distribution so you get that distinctive peppery crunch in every bite.
Cheese and Onion: Artfully scatter the finely shaved Asiago or Parmesan cheese over the arugula. Finish with a few thin slices of red onion, distributing them evenly for balanced flavor.
Close and Serve: Carefully place the top half of the ciabatta roll over the fillings. Serve immediately, perhaps cut in half diagonally for easier handling and a more appealing presentation.

What to Serve with Your Gourmet Sandwiches

These roast beef sandwiches are quite substantial and rich on their own, so when considering accompaniments, it’s best to opt for lighter sides that provide textural contrast without making the meal overly heavy. The goal is to complement, not compete with, the main event.

Crispy Sides: A classic and highly recommended pairing is a handful of high-quality kettle chips or perfectly golden shoestring fries. The satisfying crispiness offers a delightful textural counterpoint to the tender sandwich fillings, and they’re easy to munch on between bites, serving as a simple, satisfying “side nosh.”
Light Green Salad: A simple mixed green salad with a light, bright vinaigrette (such as a lemon-herb dressing) is an excellent choice. It provides essential freshness and balances the richness of the sandwich without adding unnecessary bulk, making the meal feel complete and vibrant.
Vinegar-Based Coleslaw: A light, vinegar-based coleslaw can offer a refreshing crunch and a tangy contrast to the savory sandwich. Avoid creamy, heavy versions that might make the meal too rich.
Fresh Fruit Salad: For a touch of natural sweetness and lightness, a simple fresh fruit salad makes a wonderful palate cleanser and adds a refreshing element to the meal. Berries, melon, or grapes are excellent choices.

It’s generally best to avoid heavier, traditional picnic fare like creamy potato salads, macaroni salads, or baked beans, as these can make the meal feel too substantial and overshadow the nuanced, gourmet flavors of the sandwich. Keep it light, fresh, and simple to let the sandwich truly shine.

Perfect for Any Occasion: From Leftovers to Game Day

Beyond being an incredibly satisfying and sophisticated lunch, these gourmet roast beef sandwiches are remarkably versatile and suitable for various occasions, making them a go-to recipe for both everyday meals and special gatherings.

Elevated Weekday Lunch: Ditch the mundane and elevate your midday meal with a sandwich that feels truly special and invigorating. It’s a quick fix that doesn’t compromise on flavor or quality.
Holiday Leftover Transformation: This recipe is a stellar way to transform leftover holiday roasts – be it Christmas Prime Rib, a festive Beef Tenderloin, or Easter Sunday roast – into an entirely new, exciting dish. It breathes new life into leftovers, making them feel anything but ordinary, a perfect way to extend the holiday culinary joy.
Game Day Menus: If you’re hosting friends for Game Day, these sandwiches are a fantastic choice. They offer a gourmet, crowd-pleasing alternative to typical sports-viewing snacks and are sure to impress your guests with their sophisticated flavor profile. For serving a larger crowd, consider making them on longer loaves of French bread or baguettes, then slicing them into individual, manageable portions. This makes for easy serving and a visually appealing platter that encourages sharing.
Picnics and Outdoor Gatherings: These sandwiches are also perfectly suited for an elegant picnic or an outdoor gathering. The components hold up well when assembled just before serving, and they’re easy to transport and enjoy al fresco, adding a touch of class to your outdoor dining experience.

Pair these exquisite sandwiches with your favorite chilled beverage – perhaps a crisp craft beer, a light-bodied red wine like a Pinot Noir, or even a refreshing sparkling water with a hint of citrus – and savor every delicious moment. Enjoy the simple luxury of a perfectly crafted, homemade gourmet meal!

(A delicious recipe video demonstrating the assembly of these gourmet roast beef sandwiches would appear here.)

Open-faced roast beef sandwiches with baby arugula and pesto rosso

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Roast Beef Sandwiches with Pesto Rosso

by Amanda Biddle

It’s easy to make showstopper roast beef sandwiches at home! These restaurant-quality sandwiches are great for using holiday leftovers, or with your favorite sliced roast beef from the deli.

Prep Time: 10 minutes | Total Time: 10 minutes | Servings: 4 sandwiches

Ingredients

4 large ciabatta rolls
½ cup pesto rosso (sun-dried tomato pesto)
12-16 ounces roast beef, cooked to medium-rare; served cold or just warm, and sliced against the grain, 1/4-inch thick or thinner
1 cup baby arugula
4 ounces asiago or parmesan cheese, shaved
Red onion, thinly sliced (to taste)

Instructions

Cut ciabatta rolls in half horizontally to open. Spread each side with approximately 1 tablespoon of Pesto Rosso, adjusting the amount to your preference.
Layer the bottom half of each roll with 3-4 ounces of roast beef slices, followed by baby arugula, shaved Asiago or Parmesan cheese, and thinly sliced red onion. Close the sandwich with the top half of the roll.
Serve immediately with chips or shoestring fries.

Nutrition Estimate (per sandwich)

Nutrition information is automatically calculated, so should only be used as an approximation.

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