Deli-Style Roast Beef Horseradish Hero

Named for the appetite it takes to finish one, the New York-style hero fits right into a sandwich celebration. Thin deli roast beef and creamy horseradish sauce fill toasted Italian rolls with melted provolone and crisp greens.

Serves 4 · 15 min prep · 12 min cook

Estimate for one serving

• 620 cal
• 38g protein
• 48g carbs
• 28g fat
• 3g fiber

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Ingredients

• 2 large crusty Italian hero rolls
• 1 lb deli roast beef thinly sliced
• 3 tbsp prepared horseradish
• 1/4 cup sour cream
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 8 provolone cheese slices
• 1/2 medium red onion thinly sliced
• 2 cups arugula
• 1 large tomato sliced
• 2 tbsp butter softened
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp fresh chives chopped

Instructions

1. 1Preheat a large skillet or griddle over medium heat and set the oven to 350°F for a quick finish if needed. Split the hero rolls lengthwise without cutting all the way through so they open like a book.
2. 2In a small bowl stir together the horseradish, sour cream, mayonnaise, and Dijon until smooth and creamy; taste and season with salt and pepper.
3. 3Spread a thin layer of softened butter on the cut sides of each roll. Toast the rolls cut-side down in the hot skillet for 2 to 3 minutes until golden and crisp, then transfer to a baking sheet.
4. 4Warm the roast beef briefly in the same skillet for about 1 minute per side just until heated through and edges begin to curl; do not overcook.
5. 5Spread a generous layer of the horseradish cream on both cut sides of each toasted roll.
6. 6Layer the warm roast beef evenly across the bottom halves, folding the slices for height. Top with provolone slices so they cover the meat.
7. 7If the cheese needs melting, slide the open sandwiches into the 350°F oven for 3 to 4 minutes until the provolone is just melted and glossy.
8. 8Pile on the tomato slices, red onion, and arugula. Sprinkle with chives, a light grind of black pepper, and a tiny pinch of salt.
9. 9Close the heroes firmly, press gently so the filling settles, then slice each roll in half on a slight diagonal.
10. 10Serve immediately while the bread is still crackly and the beef is warm against the cool horseradish cream.