Roast Beef Sammie with Cranberry Horseradish Cream
November 25, 2017 by Nicole Collins
How was everyone’s Thanksgiving?!? Is everyone still full? I know I am!
Any Black Friday shoppers out there?
You know, I’ve NEVER gone Black Friday shopping. Never. Not once. I know!
I hear it’s something that everyone should experience at least once, but it’s just not an activity that intrigues me one little bit. Soooooooo many people! I certainly prefer to shop in the world at 7am while everyone is still sleeping and I have free reign of the store.
Black Friday shopping truly sounds like a nightmare to me. Thank goodness for Cyber Monday!
I actually have a list of a few fairly normal things that I’ll never, ever, EVER do. Also on the list:
Ride a motorcycle.
Skydive or Bungee Jump.
Smoke a cigarette.
Eat a bug (voluntarily). Let’s pretend we don’t know what happens to us at night while we sleep. Ewww…
Do you guys have anything on your list that surprises people when you say you’ll never do it? I’d love to know!
For some people, “eat leftovers” is on their list of things they’ll never do. I don’t get it! Some people REALLY hate on the leftovers. But, I love them! There are sooo many things that taste better as leftovers.
Enter Chinese food…mmm…
Today, we’re embracing the leftovers, because we all know we’ll be eating the remnants of Thursday’s feast for the next week, at minimum.
I feel like the number one way to deal with Thanksgiving leftovers is sandwiches, and that’s what we’re having today. But, we’re taking a break from the turkey and giving new purpose to our side dishes.
Today, we’re having Roast Beef Sammies with Cranberry Horseradish Cream!
Let me tell you. These sammies are not only a much needed break from the turkey, but they’re amazing in every way possible. Mmmm…
For the bread, I used a Sweet Hawaiian roll, but that’s because it’s what I had. I’ve made this sammie on regular sandwich bread, and it was just as yummy. If you have dinner rolls leftover, those would be perfect to turn these in to little sliders! This sandwich is pretty flexible! Use what you love!
For the meat, I used deli roast beef. Super simple. I know lots of families make different proteins for their Thanksgiving meal, so if you’ve got some extra roast beef laying around, feel free to use that instead! The beef gets topped with some yummy Havarti cheese. Havarti kind of reminds me of a softer, milder cheddar; so if you served a cheese plate as an appetizer and have some mild cheddar leftover, feel free to use that too!
For me, there are 2 bright stars shining in this sammie: the cranberry horseradish cream cheese spread and the fried onions. Talk about things that make you go mmm…
On one side, we have buttermilk soaked sweet onion tossed in seasoned flour and fried to crispy perfection. #drooling. And, there’s way more fried onions than you need for the sammies, so that means there’s extra for snacking. Talk about a happy accident!
On the other side, we have a simple mix of whipped cream cheese, leftover cranberry sauce, and horseradish. Sweet, tangy, and creamy all in one! Yes, please!
When it all comes together is when the magic really happens. You’d never recognize the components from the Thanksgiving dinner you had just 2 short days ago!
If you’re a leftovers hater, I hope I changed your mind today. And if I didn’t, eat this amazing sandwich anyway!
And while you’re eating this super flavorful sammie, make sure you pull your craft supplies out. Because, it’s been a while since we’ve done any crafting, and I have a really cute project for us to work on coming soon!
Have a great weekend, and let’s eat!
Roast Beef Sammie with Cranberry Horseradish Cream
Serves: 4 sandwiches Print
For the Sandwich:
4 sandwich rolls
16 slices deli roast beef
4 slices havarti cheese
1 cup leaf lettuce, torn
Cranberry Horseradish Cream:
2 oz whipped cream cheese
1 tbsp whole berry cranberry sauce
½ tbsp prepared horseradish
black pepper, to taste
1 sweet onion, thinly sliced
1 cup buttermilk
1 cup flour
½ heaping tbsp seasoned salt
oil for frying
Prepare the Fried Onions: Place sliced onions in a small bowl. Pour buttermilk over the top, and press down with your hands to make sure they're submerged. Soak for 1 hour. Heat 1-2 inches of oil in a cast iron skillet to 375 degrees. In a separate mixing bowl, combine flour and seasoned salt. Grab a handful of onions out of the buttermilk, and let drain for a second. Toss in the flour mixture making sure the onions are coated. Shake off the excess flour. Carefully drop in the hot oil, and fry for about 1 minute. Flip, and fry for another minute. Remove from oil, and drain on a paper towel. Repeat in batches until all of the onions are fried.
Make the Cranberry Horseradish Cream: In a small mixing bowl, combine cranberry, cream cheese, horseradish, and a pinch of black pepper. Stir to combine. Set aside.
Assemble the sandwiches: Spread cranberry cream on the top half of each roll. On the bottom half of each roll, layer some lettuce, 1 slice of cheese, 4 slices of roast beef, and a handful of fried onions. Close, and enjoy!
*You don't have to make all 4 sandwiches at once. The cranberry horseradish cream will store in a sealed container in the fridge for about 2 weeks. The fried onions will keep for about a week, and they can be reheated in an oven set to 325 degrees for 4-5 minutes.
*Since this is a leftovers sandwich, use what you have. I don't always make this on a roll. It's just as tasty on plain old sandwich bread, and it would be an awesome slider on leftover dinner rolls. You can use a mild cheddar instead of Havarti if you have some left from a cheese appetizer. Use whatever lettuce you used if you served salad. And, feel free to even use turkey instead of roast beef!
*You'll have extra fried onions that you won't need for your sammies. That's on purpose. Those are for snacking!