Smoked Roast Beef Sandwich

Preparation info

  • Difficulty


  • Serves


Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

Not sure why smoked roast beef isn’t a thing in every deli on every corner. Until it is, you’ll have to make it yourself. It’s made from an inexpensive cut, but feel free to trade up. This sandwich will only get better with quality. After the beef is cooked and rested, ideally you would slice it paper-thin on a deli slicer. If you don’t have one (and why would you?), then the next best things to use are an electric knife or a really sharp carving knife: Cut across the grain slowly into thin slices. It takes some practice, but this sandwich is about flavor and not appearance, so no one will know if you mess up.


  • ½ cup (120 ml) Horseradish Bacon Mayonnaise or store-bought horseradish mayonnaise
  • 8 slices ciabatta or good-quality white bread, ¼ inch (6 mm) thick, lightly toasted
  • 2 ounces (55 g) baby mustard greens or arugula
  • 8 Tomato Confit halves, or 4 slices beefsteak tomato
  • 8 thin slices bacon, cooked until crisp
  • 8 ounces (225 g) Smoked Roast Beef French Dip, thinly sliced, warm
  • 8 slices Gruyère or good-quality Swiss cheese


Spread the mayonnaise on each slice of bread. Divide the mustard greens, tomatoes, bacon, beef, and cheese on top of four of the slices, and top with the remaining slices of bread.