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cold roast beef sandwich recipe
- Total Time: 7 minutes
- Yield: 2 sandwiches 1x
- Diet: General
Description
This easy cold roast beef sandwich recipe features tender, savory roast beef complemented by a vibrant homemade smoky red pepper aioli and fresh greens, all nestled between slices of artisan bread. It’s perfect for a quick, flavorful weeknight lunch or meal prep.
Ingredients
- 400 g thinly sliced cold roast beef
- 4 slices artisan bread (about 2 cm / 0.8 inch thick), such as sourdough or ciabatta
- 80 g fresh arugula
- 60 g red onion, 0.25 small, very thinly sliced into rings
- 120 g roasted red peppers (jarred, well-drained)
- 120 ml mayonnaise (vegetable oil-based)
- 5 g smoked paprika
- 1 small garlic clove, minced
- 15 ml fresh lemon juice
- 5 ml date syrup (or maple syrup, optional)
- 2 g fine sea salt
- 1 g freshly ground black pepper
- 5 g fresh parsley, finely chopped (for garnish)
- Pinch smoked paprika (for garnish)
Instructions
- Prepare the Smoky Red Pepper Aioli: Combine well-drained roasted red peppers, mayonnaise, smoked paprika, minced garlic, fresh lemon juice, date syrup (if using), fine sea salt, and freshly ground black pepper in a food processor. Process until completely smooth and creamy, about 45 seconds, scraping sides to ensure no lumps. Transfer to a small bowl and set aside; making this ahead really deepens the flavor.
- Gather Your Tools and Ingredients: Lay out all your chosen sandwich components on a clean surface or large cutting board. Ensure your roast beef is thinly sliced and chilled. This quick step helps streamline assembly, preventing any last-minute searching.
- Prepare the Bread: If desired, lightly toast your artisan bread slices until lightly golden on the edges and faintly fragrant. Allow them to cool completely on a wire rack to ensure a firm base and subtle crunch. A cool base prevents any aioli from soaking in too quickly.
- Apply Condiments: Spread a generous 30 ml / 2 tablespoons of the Smoky Red Pepper Aioli evenly over one side of each bread slice, ensuring good coverage to the edges. This creamy layer is crucial for moisture and flavor. (If the aioli seems too thick, a tiny splash of lemon juice or water can thin it slightly.)
- Layer the Roast Beef: On two of the aioli-spread bread slices, arrange half of the fresh arugula, creating a bright green base. Follow with half of the thinly sliced red onion rings, distributing them evenly. Artfully fold and layer half of the thinly sliced cold roast beef on top of the vegetables. The roast beef should be neatly stacked for easy biting.
- Complete the Sandwiches: Place the remaining two bread slices, aioli-side down, on top of the layered roast beef. Gently press down on each sandwich to secure the fillings and slightly compress the layers. You should feel a slight give as the ingredients settle.
- Cut and Prepare for Plating: Using a sharp, serrated knife, carefully slice each cold roast beef sandwich in half, either diagonally or straight down the middle. This creates an appealing cross-section showcasing the colorful layers and the creamy aioli.
- Plate and Garnish: Arrange the sandwich halves on individual neutral-colored plates. Drizzle a small amount of the remaining Smoky Red Pepper Aioli artfully alongside the exposed cut edges, creating a visually appealing streak. Sprinkle finely chopped fresh parsley and a tiny pinch of smoked paprika directly over the aioli drizzle and the cut face of the sandwich for vibrant color contrast.
Notes
For best flavor, make the aioli ahead of time and allow toasted bread to cool completely before assembly. The recipe is highly adaptable for dietary needs; use gluten-free or low-carb bread alternatives, or double the beef for a high-protein meal. Opt for seasonal vegetables and high-quality ingredients to elevate taste.
- Prep Time: 7 minutes
- Cook Time: 0 minutes
- Category: Lunch, Main Course
- Method: Assembly, No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 1040 calories
- Sugar: 5 g
- Sodium: 950 mg
- Fat: 63 g
- Saturated Fat: 12 g
- Unsaturated Fat: 45 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 5 g
- Protein: 60 g
- Cholesterol: 140 mg