Roast Beef Sandwiches
with White Bean Salad
MEAT
| 4 servings
Roast beef and horseradish go together like bread and butter. Add some peppery
arugula and you will never know what hit you.
Ingredients
1 tablespoon olive oil
1 medium onion, thinly sliced
¼ teaspoon kosher salt
½ cup regular or light mayonnaise
2 prepared Gold’s Prepared
White Horseradish
Freshly ground black pepper
4 onion rolls
1 pound sliced roast beef or London broil
1 granny smith apple, thinly sliced
1 cup arugula, optional
White Bean Salad
1 can great northern or cannellini beans,
rinsed and drained (15-ounce)
2 green onions, chopped
2 tablespoons fresh chopped herbs
(dill, parsley, chives, mint or basil)
1 tablespoon white wine vinegar
1 tablespoon olive oil
1 teaspoons Gold’s Dijon Mustard
1 teaspoon Worcestershire sauce (no fish)
Kosher salt
Freshly ground black pepper
Directions
1. In a small sauté pan, heat olive oil over medium low heat. Add onions and
sauté for 10 to 15 minutes or until translucent and golden in color, stirring
occasionally. Season with salt and set aside.
2. In a small bowl, combine mayonnaise with horseradish and pepper to taste.
3. Prepare the salad while the onions cook. In a large bowl, combine beans, green
onions, herbs, vinegar, olive oil, mustard and Worcestershire. Stir to combine
and season to taste with salt and pepper.
4. To assemble the sandwiches, cut onion rolls in half and spread about 1 tablespoon of horseradish mayonnaise on bottom half of each roll. Divide roast
beef evenly between rolls. Top with caramelized onions, sliced apple and a bit
of arugula. Serve with White Bean Salad on the side.
Recipe courtesy of Jamie Geller and JoyofKosher.com
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