This Roast Beef and Cherry Pepper Sandwich is an easy way to use up leftover roast from the holidays. It's made with hot cherry pepper spread, Swiss cheese, arugula, and pickled onions for an easy lunch.
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I caught a great sale on beef roasts a couple of weeks ago, so I bought one and made us a delicious dinner. I seasoned the roast with salt, pepper, onion powder, garlic powder, and rosemary and roasted it in the oven for a few hours. We enjoyed it with brioche rolls and gravy - simple, but so good! After dinner, I thinly sliced the remaining roast and tucked it into the freezer for later.
Turns out “later” came just a few days afterward, because I couldn’t stop thinking about making a really good roast beef sandwich topped with one of my favorite condiments - hot cherry pepper spread. If you've never had hot cherry pepper spread, it's a zesty spread made out of finely chopped cherry peppers (just hot enough) in a tangy vinegar mixture. It's so good on sandwiches - and also pizza - but mostly sandwiches.
Thankfully, my craving came at a good time when I had a bunch of ingredients in the fridge to make an incredible sandwich! I used a Portuguese roll as my base and layered on the hot cherry pepper spread, leftover roast beef, cheese, arugula, some pickled onions, and a splash of oil and vinegar. The sandwich was incredible and totally satisfied my craving!
Roast Beef and Cherry Pepper Sandwich
Since the roast beef was cut so thin, I didn't want to heat it up too much. I gave it a quick toss in a pan with a tiny bit of olive oil. Then, I toasted my roll and got to work on making my sandwich. Since Swiss cheese and roast beef are a match made in foodie heaven, I used that. But I think a cheese like provolone would also work well in this sandwich.
Slice the roll open and lightly toast. I like to toast my roll until it's browned around the edges, but still kind of light in the middle. On the bottom half of the roll, I spread a nice layer of the cherry pepper spread.
Then, I added a little olive oil to a skillet and heat over medium-low heat. I placed the roast beef to the pan and gave it a quick warm up on each side.
After the roast beef was warm, I placed it on the roll and added Swiss cheese on top.
Next, I added my fresh arugula on top along with some pickled onions. I finished the sandwich by drizzling some olive oil and red wine vinegar on the top half of the roll.
Finally, I closed the sandwich, cut it in half, and served it alongside some potato chips - a staple sandwich side!
Roast Beef and Cherry Pepper Sandwich
Ingredients
- 1 sandwich roll sliced
- 1-2 tbsps. hot cherry pepper spread
- 1 tbsp. olive oil
- 3-4 oz. leftover roast beef thinly sliced
- 2 slices Swiss cheese or provolone cheese
- 3/4 cups fresh arugula
- 1 tbsp. pickled onions
- Olive oil
- Red wine vinegar
Instructions
- Toast the roll to your desired doneness. Then, spread cherry pepper spread on the bottom half of the roll. Set aside.
- In a medium skillet, add the olive oil and heat over medium-low. Warm the roast beef slices 2-3 minutes.
- Remove from skillet and place on roll. Add Swiss cheese on top of the roast beef.
- Add fresh arugula and pickled onions on top. Drizzle olive oil and red wine vinegar on the top half of the roll.
- Close the sandwich, cut in half, and serve.
If you're lucky enough to have leftover roast beef from your holiday celebration, I definitely recommend making this sandwich! It's full of tangy, zesty, meaty flavor and is totally satisfying! It’s a great option for busy days, easy lunches, or whenever you want to turn leftovers into something fresh and flavorful with minimal effort.
Did you make this Roast Beef and Cherry Pepper Sandwich recipe? Share it on social media using the hashtag #holokahome. Don’t forget to tag me @holokahome!
