Ultimate roast beef sandwich

Antony Worrall Thompson combines roast beef with tangy horseradish sauce, caramelised leek and crisp fried potatoes in this ultimate roast beef sandwich
By Antony Worrall Thompson
Ultimate roast beef sandwich
  • Rating:
  • Serves: 2
  • Cook Time: 50 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • 55 g unsalted butter, softened
  • 4 slices of crusty white bread
  • 2 tbsp English mustard
  • 300 g roast beef, thinly cut
  • watercress, to serve

For the horseradish sauce:

  • 150 ml double cream, lightly whipped
  • 150 ml mayonnaise
  • 85 g horseradish, freshly grated
  • 2 tbsp English mustard
  • dashes of Worcestershire sauce
  • 1 tbsp lemon juice
  • pinch of sugar
  • salt, and freshly ground black pepper

For the caramelised leek:

  • 15 g unsalted butter
  • 2 leeks, washed and thinly sliced
  • 2 tbsp muscovado sugar
  • 2 tbsp dry white wine

For the potatoes:

  • 50 g butter
  • 2 large potatoes, cubed


1. To make the horseradish sauce, combine the cream, mayonnaise, horseradish, mustard, Worcestershire sauce, lemon juice and sugar. Season to taste with salt and freshly ground black pepper and then set aside.2. Melt the butter over a medium heat in a frying pan. Add the leek and cook for 8-10 minutes until wilted. Add sugar and wine and cook gently for 20 minutes until the leeks have caramelised.3. For the potatoes, melt the butter in a frying pan and fry the potatoes until soft and golden.4. Meanwhile butter one side of each piece of bread and season. Fry the bread, on the buttered side for 1 minute and dust with pepper. Spread mustard on the soft, unbuttered side of the bread and reserve.5. To assemble the sandwiches, layer the potatoes, leeks, horseradish and roast beef on the toasted bread, top with bread to form a sandwich, cut diagonally, secure with a cocktail stick and serve with watercress.

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